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1
Prepare pie-crust, bake and cool.
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2
Mix sugar, flour, and salt in a medium heavy saucepan.
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3
Slowly stir in scalded milk.
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4
Cook, stirring constantly, over medium heat until mixture thickens and boils 1 minute.
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5
Remove from heat.
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6
Beat eggs in a small bowl.
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7
Slowly stir in 1/2 cup of the hot mixture; stir back into the pan.
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8
Cook stirring constantly, over medium heat 3 minutes, or until mixture thickens again and mounds softly; remove from heat.
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9
Stir in butter or margarine and vanilla; cool.
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10
Peel and slice one banana and place in the bottom of the baked pie-crust.
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11
Spread half of the custard over the banana.
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12
Repeat with another banana and remaining filling.
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13
Cover with plastic wrap and chill in the refrigerator 4-5 hours or until set.
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14
Just before serving, peel and slice diagonally the remaining banana and arrange in a rosette on the top center of the pie.
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15
Top with one or two spoonfuls of the jubilee sauce and/or whipped cream, if desired.
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16
Serve with remaining sauce, if desired.
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17
Optional Jubilee Sauce:.
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18
Drain syrup from cherries into a 1-cup measuring cup; add water to make 1 cup.
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19
Set cherries aside.
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20
Mix sugar and cornstarch in a small saucepan.
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21
Stir in cherry liquid.
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22
Cook, stirring constantly, until sauce thickens and boils 3 minutes.
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23
Stir in rum extract or flavoring and cherries.
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24
Cool.
