| | Directions | | In medium saucepan, combine half and half and butter. Bring just to a boil over medium heat. In a medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until very well blended. Gradually add mixture to saucepan, beating constantly with a wire whisk. Cook, stirring constantly, about 2 minutes or until thickened. Add marshmallows. Stir until marshmallows melt and mixture is smooth. Remove from heat and cool to room temperature. In a bowl, toss bananas with pineapple juice until evenly coated. Drain and discard juice. Fold bananas into filling mixture. Spoon into crusts. Press plastic wrap directly onto filling. Refrigerate at least 4 hours. Serve with Cool Whip. |
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| Ingredients | | - |  | 5 cups half and half |
| - | | 1/4 cup butter or margarine |
| - | | 1 cup granulated sugar |
| - | | 3 extra large eggs |
| - | | 1/4 cup cornstarch |
| - | | 1 teaspoon vanilla |
| - | | 1/4 teaspoon salt |
| - | | 1 cup miniature marshmallows |
| - | | 3 cups sliced bananas |
| - | | 1/4 cup Pineapple Juice |
| - | | 2 baked pie shells (9-inch) |
| - | | Cool Whip |
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