Banana Cream Pie

FILLING: BEAT egg yolks in medium bowl; gradually STIR IN milk until blended. MIX sugar, cornstarch and salt in large heavy saucepan. Gradually STIR IN milk mixture until blended.

COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, about 12 minutes. BOIL and stir 1 minute. REMOVE from heat immediately. STIR IN butter and vanilla.

POUR half of the filling into pie crust. Arrange 2 bananas over filling. Top with remaining filling. PRESS piece of plastic wrap onto surface of filling to prevent a “skin” from forming. REFRIGERATE until thoroughly chilled, at least 2 hours or overnight.

 TO SERVE: SPREAD whipped cream over filling. GARNISH with additional banana and a drizzle of caramel sauce, if desired.