Banana Cream Pie

Yields 1 (9-inch) pie

1 (9-inch) pre-made pie shell or graham cracker pie shell (see recipe: Single-crust Pie

Pastry or Graham Cracker Pie Shell)

4 medium bananas (sliced)

3 egg yolks

2½ cups sweetened condensed milk

¼ cup granulated sugar

2½ tablespoons cornstarch

1 vanilla bean

1 teaspoon almond extract

2 tablespoons butter

¼ teaspoon salt

Whipped cream topping (optional - see recipe: Fresh Whipped Cream)

2. In a saucepan, combine sweetened condensed milk, sugar, cornstarch, and salt. Bring to a boil, stirring frequently. Reduce heat. Split vanilla bean lengthwise, scrape seeds from inside of pod and add to saucepan, including pod. Simmer uncovered, stirring frequently, until sugar dissolves and mixture thickens. Remove from heat. Discard pod.
3. In a bowl, beat egg yolks. Add half of mixture from saucepan into bowl. Stir well. Transfer egg mixture to saucepan. Over medium heat, stirring frequently, add butter and almond extract. Remove from heat. Allow mixture to cool completely.
4. Layer sliced bananas in pie shell, and pour in cooled mixture. Refrigerate until well chilled. If desired, serve each slice with a dollop of whipped cream.