Banana Jubilee Pie

Step 1: Prepare pie-crust, bake and cool.

Step 2: Mix sugar, flour, and salt in a medium heavy saucepan. Slowly stir in scalded milk. Cook, stirring constantly, over medium heat until mixture thickens and boils 1 minute. Remove from heat.

Step 3: Beat eggs in a small bowl. Slowly stir in ½ cup of the hot mixture; stir back into the pan. Cook stirring constantly, over medium heat 3 minutes, or until mixture thickens again and mounds softly; remove from heat.

Step 4: Stir in butter or margarine and vanilla; cool.

Step 5: Peel and slice one banana and place in the bottom of the baked pie-crust. Spread half of the custard over the banana. Repeat with another banana and remaining filling. Cover with plastic wrap and chill in the refrigerator 4-5 hours or until set.

Step 6: Just before serving, peel and slice diagonally the remaining banana and arrange in a rosette on the top center of the pie. Top with one or two spoonfuls of the jubilee sauce and/or whipped cream, if desired. Serve with remaining sauce, if desired.

Step 7: Optional Jubilee Sauce:. Drain syrup from cherries into a 1-cup measuring cup; add water to make 1 cup. Set cherries aside. Mix sugar and cornstarch in a small saucepan. Stir in cherry liquid. Cook, stirring constantly, until sauce thickens and boils 3 minutes. Stir in rum extract or flavoring and cherries. Cool.