Fantastic Banana Cream Pie With Banana Graham Crust

READY IN: 9hrs




  • To make the crust: set oven to 350°F.
  • For the crust; in a bowl stir together the cracker crumbs, sugar and mashed banana.
  • Add in the melted butter and stir to moisten.
  • Press into bottom and up sides of a deep-dish 10-inch glass pie dish.
  • Refrigerate for about 40 minutes until firm.
  • Remove from the fridge and bake for about 15 minutes; cool completely.
  • For the filling: In a heavy-bottomed saucepan whisk together cornstarch, sugar and salt to blend.
  • Whisk in the whipping cream and whole full-fat milk, then egg yolks.
  • Scrape the vanilla bean seeds and then add them in with the whole bean (if using).
  • Bring to medium-high heat and whisk until the custard thickens and simmers (about 6 minutes).
  • Remove from heat. Whisk in butter, vanilla extract and 1/4 teaspoon banana extract (if using).
  • Transfer the cooked thickened custard to a bowl; cool completely for about 1 hour, stirring or whisking occasionally.
  • When ready to fill the pie crust, spread 1 cup of the custard over the bottom of prepared crust.
  • Top with half of the bananas (about 2-1/2 bananas).
  • Then top with the remaining custard covering the bananas totally.
  • Repeat layering with remaining bananas and then remaining custard on the top.
  • Chill for a minimum of 8 hours (overnight is even better), or until the filling is completely set.
  • Cut pie into wedges and top with a dollop of whipped cream if desired.