Banana Cream Pie

1 9-inch baked pie shell
2 cups milk
3/4 cup sugar
5 tablespoons cornstarch
3 eggs, beaten
yellow food coloring, optional
1 teaspoon vanilla
3-4 bananas
pineapple or orange juice
1 cup whipping cream

Heat milk over low heat to prevent scorching. Mix together well sugar and cornstarch. Stir sugar mixture into hot milk using a whip or whisk. Stirring constantly, continue to cook until thick and bubbly. Pour approximately 1/4-cup hot pudding into beaten eggs to temper eggs. Add eggs to pudding, stirring constantly, cook until thick. Stir in a drop of yellow food color, if desired, and vanilla. Cool, stirring occasionally, to room temperature.

Peel and slice half the bananas, dip in pineapple or orange juice to prevent browning, drain well. Place bananas in bottom of baked pie shell, spoon pudding on top. Cover with plastic wrap and refrigerate 2-3 hours to set. To serve, whip cream, slice remaining bananas on top of pie and top with cream.