For the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and let it cool completely.
For the Filling:
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
Gradually whisk in the milk until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
Boil for 1 minute, then remove the saucepan from the heat.
In a separate bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture, whisking constantly.
Return the saucepan to the heat and cook, stirring constantly, for an additional 2 minutes, until the mixture thickens further.
Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
Let the filling cool for about 10 minutes, then stir in the sliced bananas.
Pour the filling into the cooled graham cracker crust, spreading it out evenly. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until set.
For the Topping:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Spread the whipped cream over the chilled banana cream filling.
Garnish with sliced bananas, if desired.
Slice and serve the banana cream pie chilled.
Enjoy this classic dessert with its creamy filling and buttery graham cracker crust! S
ADVERTISEMENT
