Vanilla Cream Pie

1. FOR THE FILLING: Whisk sugar, cornstarch, and salt together in medium saucepan. Whisk in evaporated milk, followed by egg yolks, and finally milk, until smooth. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds, then combine vanilla bean and seeds with sugar mixture. Bring mixture to simmer and cook, whisking constantly, until mixture thickens and becomes smooth, about 1 minute. Off heat, whisk in butter and brandy. Let mixture cool until just warm, stirring often, about 5 minutes.
2. Remove vanilla bean and pour warm filling into cooled prebaked pie crust. Lay sheet of plastic wrap directly on surface of filling and refrigerate pie until filling is chilled and set, about 4 hours.
3. FOR THE TOPPING: Once pie is chilled, use stand mixer fitted with whisk to whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread whipped cream attractively over top of pie.

BANANA CREAM PIE
The safest and best place for the banana slices is sandwiched between two layers of filling. If sliced over the pie crust, the bananas tend to moisten the crust; if sliced over the filling top or mashed and folded into the filling, they turn brown faster.
Pour half of warm filling into cooled prebaked pie crust. Peel 2 bananas and slice thin crosswise over filling. Top with remaining filling. Continue with recipe.