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1
Combine the sugar and cornstarch in a 3-quart saucepan and place over medium heat.
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2
Gradually stir in the milk and cook until mixture thickens, about 7 to 8 minutes.
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3
Be careful not to cook for too long.
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4
Cornstarch loses its thickening ability if it is cooked for too long.
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5
Remove pan from heat and whisk in the extract, salt and egg yolks until smooth.
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6
Place the pan back over heat, bring back to a simmer and stirring constantly with a wooden spoon, cook for 1 more minute.
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7
Be sure wooden spoon touches the bottom of the pan when stirring.
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8
Remove from heat; stir in butter.
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9
Slice 2 bananas and line the bottom of the prebaked pie shell with 1/2 the slices.
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10
Spoon 1/2 the filling on top, smooth with a spatula.
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11
Lay down another layer of banana slices, followed by remaining filling.
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12
Chill for at least 3 hours.
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13
Top with Chantilly Cream, then decorate with remaining banana, sliced.
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14
Serve immediately.
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15
Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning.
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16
Beat heavy cream in the chilled bowl until it begins to foam and thicken up.
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17
Add the powdered sugar and continue to beat until the cream barely mounds.
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18
Do not overwhip.
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19
Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted.
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20
Now, whip it into the cream to form soft peaks.
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21
Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream.
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22
Refrigerate, covered, until ready to use.
