Fantastic Banana Cream Pie With Banana Graham Crust Recipe

How to Make Fantastic Banana Cream Pie With Banana Graham Crust

1. **Make the Crust:** Preheat oven to 350°F (175°C).
2. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup mashed ripe banana.
3. Add ½ cup (1 stick) melted unsalted butter and stir until evenly moistened.
4. Press mixture firmly into the bottom and up the sides of a 10-inch deep-dish pie plate.
5. Refrigerate for at least 40 minutes to firm up.
6. Bake for 15-20 minutes, or until lightly golden.
7. Let cool completely on a wire rack.
8. **Make the Filling:** In a heavy-bottomed saucepan, whisk together ¼ cup cornstarch, 1 cup granulated sugar, and a pinch of salt.
9. Gradually whisk in 2 cups heavy whipping cream and 1 cup whole milk until smooth.
10. Whisk in 4 large egg yolks.
11. Scrape seeds from 1 vanilla bean (or use 2 teaspoons vanilla extract) and add to the saucepan along with the bean (if using).
12. Cook over medium-high heat, whisking constantly, until the custard thickens and comes to a simmer (about 5-7 minutes).
13. Remove from heat.
14. Whisk in 4 tablespoons (½ stick) unsalted butter, 1 teaspoon vanilla extract, and ¼ teaspoon banana extract until melted and incorporated.
15. Pour the custard into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill for at least 1 hour, stirring occasionally.
16. **Assemble the Pie:** Spread 1 cup of the chilled custard into the cooled crust.
17. Layer with half of 2-3 ripe bananas, sliced.
18. Top with the remaining custard, spreading evenly.
19. Layer with remaining banana slices.
20. Top with remaining custard.
21. Refrigerate for at least 8 hours, or preferably overnight, to allow the filling to fully set.
22. **Serve:** Cut into wedges and top with whipped cream, if desired.