Banana Cream Pie Recipe

Preheat the oven to 375°F (190°C).

Place the pre-made pie crust in a pie dish and crimp the edges.

Bake the pie crust according to the package instructions, then let it cool completely.

In a medium saucepan, whisk together the sugar, cornstarch, and salt.

Gradually whisk in the milk until the mixture is smooth.

Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.

In a separate bowl, whisk the eggs. Gradually whisk in about 1 cup of the hot milk mixture to temper the eggs.

Pour the tempered eggs back into the saucepan with the remaining milk mixture and cook for another 2 minutes, stirring constantly.

Remove the saucepan from the heat and stir in the vanilla extract.

Slice the bananas and arrange them on the cooled pie crust.

Pour the banana cream filling over the sliced bananas.

Smooth the top with a spatula and refrigerate the pie for at least 2 hours, or until set.

Before serving, top the pie with whipped cream and garnish with chocolate shavings.

Slice and serve chilled.