Banana Cream Pie

6 tbsp. cake flour
2/3 cup sugar
1/2 tsp. salt
1 3/4 cups milk
2 egg yolks, beaten
1 1/2 tsp. vanilla extract
1 1/2 cups heavy cream, well chilled
3 ripe, but firm, bananas
1 tbsp. lemon juice
1 baked 9" pie shell
2 tbsp. sugar
1 tbsp. orange zest

In a double boiler mix together the flour, sugar and salt. Add the milk and cook over just simmering water, stirring constantly, until mixture thickens. Cook 15 minutes longer, stirring occasionally. Spoon a couple of spoonfuls of the custard over the beaten egg yolks. Beat together and then beat into the mixture. Cook, stirring for 3 to 4 minutes.

Remove from the heat and cool. Stir in the vanilla. Cover and chill until cold. Whip 1/2 cup of the cream until stiff and fold into the chilled filling. Spread half of the filling in the bottom of the baked pastry shell. Slice the banana and toss with the lemon juice. Arrange a layer of the bananas over the custard. Repeat with a second layer. Whip the remaining cup of cream until slightly thickened. Gradually sprinkle in the 2 tbsp. sugar and whip until stiff. Spread the whipped cream over the top of the pie and sprinkle with the orange zest.

Serves 8 to 10