Author Notes
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
Ingredients
-
1 cup
sugar
-
1/2 cup
cornstarch
-
1/2 teaspoon
salt
-
3 cups
milk
-
2
eggs, lightly beaten
-
1-2 teaspoons
vanilla extract
-
3
large bananas
-
1 cup
heavy whipping cream, whipped
-
1 1/2 cups
finely ground graham cracker crumbs
-
1/3 cup
sugar
-
6 tablespoons
melted butter
-
1/2 teaspoon
ground cinnamon
Directions
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Mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
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Bake at 375 degrees F for 7 minutes or until golden brown. Cool to room temperature.
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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.
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Remove from heat. Gently stir in vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
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Refrigerate for 1 hour. Add remaining sliced bananas on top just before serving.
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Et Voilà, Bon Appétit!
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