Ingredients

Cherry Sauce

• 110 g IQF Dark Sweet Cherry halves
• 120 g Tree Top Cherry Puree
• 118.50 g water
• 26 g sugar
• 9.40 g cornstarch
• 5 g vanilla or almond flavoring

Pie

• 1 prepared single pie crust, baked
• 150 g sugar
• 64 g sifted all-purpose flour
• 1.50 g salt
• 488 g milk, scalded
• 150 g eggs
• 28 g butter
• 2.50 g vanilla
• 3 medium-size bananas

Directions

Pie:

Mix sugar and cornstarch in a small saucepan.  Add cherry puree and water.  Cook, stirring constantly, until sauce thickens and boils 3 minutes.  Stir in the cherry halves and flavoring.  Cool.~~Mix sugar and cornstarch in a small saucepan.  Add cherry puree and water.  Cook, stirring constantly, until sauce thickens and boils 3 minutes.  Stir in the cherry halves and flavoring.  Cool.Pie:

Cherry Sauce:

Mix sugar, flour and salt in a medium-size heavy saucepan; slowly stir in scalded milk.  Cook, stirring constantly, over medium heat until mixture thickens and boils 1 minute; remove from heat.

Beat eggs in a small bowl; slowly stir in a generous ½ cup of the hot mixture; stir back into remaining mixture in pan.  Cook, stirring constantly over medium heat 3 minutes, or until mixture thickens again and mounds softly; remove from heat.  Stir in butter and vanilla; cool.

Peal one of the bananas and slice; place in a layer in cooled pastry shell; pour in half of the filling.  Repeat with another banana and remaining filling.  Chill 4 to 5 hours, or until set.

Just before serving, slice remaining banana and arrange decoratively on top of filling.  Top with one or two spoonfuls of the cherry sauce; serve remaining sauce separately.