Banana Cream Pie 12 Recipe

In medium saucepan, combine half and half and butter. Bring just to a boil over medium heat. In a medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until very well blended. Gradually add mixture to saucepan, beating constantly with a wire whisk. Cook, stirring constantly, about 2 minutes or until thickened. Add marshmallows. Stir until marshmallows melt and mixture is smooth. Remove from heat and cool to room temperature. In a bowl, toss bananas with pineapple juice until evenly coated. Drain and discard juice. Fold bananas into filling mixture. Spoon into crusts. Press plastic wrap directly onto filling. Refrigerate at least 4 hours. Serve with Cool Whip.