Banana Cream Pie

Today I woke up at 5:30 a.m. to make a banana cream pie using my great aunt Shirley's family recipe. This pie is traditionally served on Christmas Day in my family.  When waking up early to bake, you know you are going to come across a few issues, and that's exactly what I did today.  The first issue occurred when I went to pick up an egg from the carton.  I touched the egg and it shattered.  The shattering wasn't too big of a problem, but it shattered all over the counter and the floor, creating a mess I had to clean up before my mom woke up and saw it.  My second issue struck much later as I was putting the cream filling into the pie crust.  The graham cracker crust started cracking!  For non-bakers, a broken crust is a big deal in the baking world.  Luckily, the crust didn't completely break and I was still able to use it.
Over the years there have been a few tweaks made to this older recipe to take into consideration modern conveniences.  For example, the recipe tells you to cook the milk, sugar, salt, and cornstarch in a saucepan on the stove.  With that method, a baker has to be extremely careful and watchful, continuously stirring, so the milk doesn't scorch and ruin your pie filling.  My grandma discovered an easier way, use the microwave to cook the milk mixture.  You cook the milk mixture in one minute increments, stirring between, and the mixture doesn't scorch.  The recipe also calls for a baked pie crust, but I prefer the modern convenience of already made graham cracker crusts.
My classmates were very excited when I brought the pie in for them to taste test.  It quickly gained their approval.  The pie received many good comments such as "very yummy", "best banana cream pie I've ever had", and "loved the texture".  My opinion of the pie can be summed up with the comment, "fantastic!"