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Preheat the oven to 350°F (175°C).
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom and up the sides of a 9-inch pie dish.
Bake for 10 minutes, then remove from the oven and let cool completely.
Prepare the Banana Cream Filling:
In a medium saucepan, whisk together the 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 (about 5-7 minutes).
Remove from heat.
In a separate bowl, whisk the egg yolks.
Gradually whisk about 1 cup of the hot milk mixture into the egg yolks to temper them.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens (about 2-3 minutes).
Remove from heat and stir in the butter and vanilla extract until smooth.
Let the filling cool slightly.
Assemble the Pie:
Arrange half of the sliced bananas in the cooled graham cracker crust.
Pour half of the warm filling over the bananas.
Arrange the remaining bananas over the filling.
Pour the remaining filling over the bananas, spreading it evenly.
Prep Time: 30 minutes | Cook Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 45 minutes
Kcal: Nutrition information will vary based on specific ingredients and portion sizes.
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