Banana Jubilee Pie

ingredients:
1/2 package piecrust mix
3/4 cup sugar
1/3 cup sifted all-purpose flour
1/4 teaspoon salt
2 cups milk, scalded
3 eggs
2 tablespoons butter or margarine
1 teaspoon vanilla
3 medium-size firm ripe bananas
JUBILEE SAUCE (recipe follows)

Method:
1. Prepare piecrust mix, following label directions, or make pastry from your favorite single-crust recipe.
2. Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang lo inch; turn under, flush with rim; flute to make a stand-up edge. Prick shell well all over with a fork.
3. Bake in hot oven (425*) 15 minutes, or until golden; cool completely on a wire rack.
4. 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.
5. Beat eggs in a small bowl; slowly stir in a generous 1/2 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 or margarine and vanilla; cool.
6. Peel 1 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 lilling. Chill 4 to 5 hours, or until set.
7. Just before serving, peel remaining banana and slice diagonally; arrange slices in a rosette in center of pie. Top with one or two spoonfuls of the JUBILEE SAUCE; serve remaining sauce separately. Nofe-lf you wish tomake a fancy edge on pastry shell, prepare 1 package piecrust mix. Roll out half; fit into pie plate; trim overhang flush with rim. Roll out remaining pastry to a strip, 18x2; trim edges even, then cut lengthwise into four 1/2-inch-wide strips. Moisten rim of pastry shell with water; twist each two strips of pastry together and place around rim; press lightly with fingertip to hold in place. Bake any remaining pastry for nibbles.