I love bananas so much, and this pie is one of my favorite dessert. It is a little bit more work than I usually promote but on week-ends when I have more time I just can't resist baking.... Especial when it is this good! —Virginie Degryse
eggs, lightly beaten
heavy whipping cream, whipped
1 1/2 cups
finely ground graham cracker crumbs
In This Recipe
Mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F for 7 minutes or until golden brown. Cool to room temperature.
In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from heat. Gently stir in vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
Refrigerate for 1 hour. Add remaining sliced bananas on top just before serving.