In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Cook's Notes:
You may use 3 tablespoons of cornstarch in place of 1/3 cup flour (I use cornstarch).
The pie crust can be store-bought or homemade.
Nutrition Facts
Per Serving: 303 calories; 11.1 g fat; 47.2 g carbohydrates; 4.9 g protein; 89 mg cholesterol; 224 mg sodium. Full nutrition
