Banana Cream Pie

TOPPING
1 1/2 c Whipping cream, heavy
1 1/2 tb Sugar
1/2 ts Vanilla
2 Ripe strawberries
2 tb Toasted sliced almonds
2 tb Bottled carmal topping

By cooking the filling in the microwave, you eliminate the need for
constant stirring and reduce the chance of scorching. Approx. 4 hours to
chill

1. Lightly spray a 9-inch glass pie plate with vegetable cooking spray.

2. Crust: Cut the 1/3 cup butter in small pieces into a medium-size
microwave-safe bowl. Microwave on high 15 to 18 seconds until soft but not
melted. Add cookie crumbs and stir with a fork until blended. Press firmly
and evenly over bottom and up sides of prepared pie plate. Microwave on
medium 2 to 2 /12 minutes, rotating dish 1/2 turn once, until crust is set.
Let cool before filling.

3. Filling: Mix sugar and cornstarch in a 2-quart, microwave-safe bowl.
Gradually whisk in milk, then egg yolks until well blended. Microwave
uncovered on high 4 1/2 to 5 1/2 minutes, stirring once, until mixture
starts to rise around edges. Continue cooking on high 1 to 1 1/2 minutes,
stirring once, until filling starts to thicken. Whisk in remaining 3
tablespoons butter and the vanilla until custard has a pudding consistency.
Place plastic wrap directly on custard to prevent skin from forming.
Refrigerate 1 hour or until cool.

4. To assemble: peel bananas, quarter lengthwise and cut crosswise on
1/2-inch pieces. Mix with 1 cup of the cooled custard. Spread over bottom
of crust. Spread remaining custard on top. Refrigerate 3 hours or up to 1
day (bananas will darken slightly).

5. Topping: beat cream with electric mixer until slightly thickened. Beat
in sugar and vanilla and beat until stiff peaks form when beaters are
lifted.