Patti Hilton of Barefoot Bistro Helps Celebrate National Egg Day with Some Delicious Recipes!

1 3/4 cup Milk

1/2 cup Cream

1/2 cup Sugar

1/8 tsp Salt

4 Egg Yolks

1/4 cup Cornstarch

1 1/2 tsp Vanilla

2 TBSP Butter

4 Bananas

Whipped Cream

1 cup Cream

2 TBSP Confectioner’s Sugar

1/2 tsp Vanilla

For filling:

Combine milk, Cream, sugar & salt in pan over medium  heat. Whisk til sugar is dissolved & bring to gentle simmer. Working quickly, whisk egg yolks and cornstarch together in heatproof bowl til thick & smooth. Slowly stream 1 cup of simmering milk into egg yolk mixture while whisking. Then add the mixture back into pot of simmering milk. Cook about 1 minute until big bubbles  burst at the surface (about 1 minute). Remove pan from heat and whisk in Vanilla and Butter. Place a piece of plastic directly  on top of pudding and allow to cool about 15 minutes. Slice 2 Bananas and arrange in a cooled pie shell. Sp re ad cooled pudding on top and refrigerate. Use a mixer to make the Whipped Cream. Add ingredients  and beat until stiff peaks form. Spread on pie.