The only think that actually needs to be made for this pie is the filling. The crust and the topping are no-brainers. Of course, you could always use instant vanilla pudding, but it won’t be firm enough to slice properly, and it won’t taste nearly as good. And the only real challenge for a novice chef in this pudding recipe is separating the egg yolks from the whites. If you’re a little sketchy on egg separating, I’ve provided some advice on a very simple way to do this right here.

3/4 cup sugar
1/4 plus 2 tablespoons cornstarch
1/8 teaspoon salt
4 egg yolks beaten
3 cups half-and-half
1 1/2 tablespoons butter
1 1/2 teaspoons vanilla
1 baked 9 inch pie crust
2 large or 3 small bananas
Reddi-Wip whipped cream (the kind you squirt from a can)

Piecrust: I use Pillsbury All Ready refrigerated piecrusts. Remove one refrigerated crust from the package and leave it on the counter in the pouch for at least 15 minutes before unrolling it. When it comes to room temperature, carefully unroll it into an ungreased pie plate, pressing it into the bottom and sides of the plate. Using a fork, prick the pie crust in many places on the bottom and sides of the crust. Place prepared crust in a preheated 450° oven. Bake for 10 to 12 minutes until golden brown. Remove and let cool completely before filling.

Filling: Combine sugar, cornstarch and salt in a heavy sauce pan. Stir well. Combine egg yolks with half-and-half then gradually stir into sugar mixture. Cook over medium heat stirring constantly until mixture thickens and boils. Boil one minute stirring constantly. Remove from heat; stir in butter and vanilla. Spread sliced bananas in the cooled pie crust then immediately pour in the filling  smoothing it our to the edges with a knife or spreader. Cover the filled pie with waxed paper. Let cool 30 minutes; then (leaving on the waxed paper) chill in refrigerator several hours until firm. Serve slices with whipped cream.