Banana Cream Pie

Ingredients

• Graham cracker crumbs (2 cups)
• Unsalted butter, melted (1/2 cup)
• Ripe Bananas (3)
• Sugar (1/2 cup)
• Cornstarch (1/4 cup)
• Salt (1/4 teaspoon)
• Milk (2 cups)
• Egg yolks (3)
• Vanilla extract (1 teaspoon)
• Heavy cream, for topping (1 cup)
• Powdered sugar, for topping (2 tablespoons)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs and melted butter, stir until it resembles wet sand. Press this mixture firmly into the bottom and sides of a 9-inch pie dish.
3. Bake the crust in the preheated oven for 10 minutes, then allow it to cool completely.
4. Slice the bananas and arrange them in a single layer over the cooled crust.
5. In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk until the mixture is smooth.
6. Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to boil.
7. In a separate bowl, lightly beat the egg yolks. Slowly add about 1/2 cup of the hot milk mixture into the egg yolks while whisking continuously. This process, known as tempering, prevents the eggs from scrambling.
8. Pour the tempered egg mixture back into the saucepan with the rest of the milk mixture and continue cooking for an additional 2 minutes, stirring constantly.
9. Remove the saucepan from the heat and stir in the vanilla extract.
10. Pour the custard over the sliced bananas and smooth the top with a spatula.
11. Cover the pie with plastic wrap, ensuring it touches the surface of the custard to prevent a skin from forming.
12. Refrigerate the pie for at least 4 hours, or until the custard is set.
13. Before serving, whip the heavy cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream on top of the pie. If desired, garnish with additional banana slices.