Combine flour, sugar, salt and eggs in a medium saucepan. Beat with hand beater or wire whip until well mixed. Add milk gradually and continue beating until smooth. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir butter and 1 tsp. vanilla into hot mixture. Place in refrigerator. Slice bananas into cooked pie shell. Remove custard from refrigerator and spoon over bananas. Whip whipping cream until soft peaks form. Gradually add sugar and whip until stiff. Fold in remaining vanilla. Spread over pie, sealing edges. Refrigerate and serve very cold. Posted by: Debbie Carlson (D.CARLSON - GEnie)
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|Serving Size: 1 Serving (669g)|
|Recipe Makes: 6|
|Calories from Fat: 1073 (43%)|
|Amt Per Serving||% DV|
|Total Fat 119.2g||159 %|
|Saturated Fat 39.3g||197 %|
|Monounsaturated Fat 56.5g|
|Polyunsanturated Fat 13.4g|
|Cholesterol 413.6mg||127 %|
|Sodium 1310.2mg||45 %|
|Potassium 706.7mg||19 %|
|Total Carbohydrate 336.5g||99 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 327.8g|
|Protein 31.9g||46 %|
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Calories per serving: 2522
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