Banana cream pie

6 medium bananas, yellow and firm
1 c. Orange juice
1 pie crust, cooked or gram cracker shell
2 c. Whipped cream

Pastry cream
1/4 c. Sugar
1 T. Flour
2 t. Cornstarch
1 egg
1 c. Milk, boiled
3 T. unsalted butter, softened
1/4 t. Vanilla extract

In a bowl, mix sugar, flour, cornstarch. Beat in egg. In a medium pot, boil milk. Add 1/2 of milk to the egg mixture. Pour the bowl contents into the saucepan. Cook and cover over high heat, stirring constantly with a wire whisk until the center bubbles and the mixture is thick. Stir vigorously to keep the egg fom scrambling and the mixture fom sticking to the bottom and burning. Whisk back and forth, scraping the bottom of the pan, circle the edge, repeat.

Remove from heat, stir in butter and vanilla. Pour into a bowl, cover and chill.

Filling
Peel the bananas and cut into 1/2 in slices. Toss in a bowl with orange juice. (prevents them from turning brown) drain and pat with paper towel. Fold the bananas into the pastry cream. Pour into a cooled pie shell.

Whipped cream topping
Whip the cream to soft peaks. Cover the top of the pie with 1/2 in cream. You can put the rest into a pastry bag to decorate the top.