Banana Cream Pie 12 Recipe

  • 5 cups half and half
  • 1/4 cup butter or margarine
  • 1 cup granulated sugar
  • 3 extra large eggs
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup miniature marshmallows
  • 3 cups sliced bananas
  • 1/4 cup Pineapple Juice
  • 2 baked pie shells (9-inch)
  • Cool Whip
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.
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