Ingredients
For the crust:
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1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
For the filling:
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2 cups whole milk
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½ cup heavy cream
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¾ cup granulated sugar
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¼ cup cornstarch
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¼ tsp salt
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4 large egg yolks
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2 tbsp unsalted butter
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1 tsp vanilla extract
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3 ripe bananas, sliced
For the topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
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Sliced bananas for garnish (optional)
Instructions
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Prepare the crust:
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Preheat the oven to 350°F (175°C).
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
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Press the mixture into a 9-inch pie pan and bake for 8-10 minutes until golden brown. Let cool.
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Make the filling:
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In a medium saucepan, whisk together milk, heavy cream, sugar, cornstarch, and salt over medium heat.
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In a separate bowl, whisk egg yolks. Slowly add a small amount of the hot milk mixture to temper the yolks, then return to the saucepan.
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Stir constantly until thickened (about 5 minutes).
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Remove from heat, stir in butter and vanilla extract, and let cool slightly.
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Assemble the pie:
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Arrange sliced bananas over the crust.
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Pour the cooled custard over the bananas and smooth the top.
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Cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate for at least 4 hours or overnight.
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Whipped cream topping:
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Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Spread or pipe over the chilled pie and garnish with extra banana slices if desired.
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