Banana Cream Pie Recipe

Make the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until set and lightly golden. Remove from the oven and let cool.

Prepare the Filling

In a medium saucepan, whisk together the remaining sugar, flour, and salt. Gradually add the milk while whisking until smooth. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil. Remove from heat.

Add Egg Yolks

In a small bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them. Then pour the yolk mixture back into the saucepan, stirring well. Cook for an additional 2 minutes until thickened.

Flavor the Filling

Remove from heat and stir in the vanilla extract. Let the filling cool for about 10 minutes.

Layer the Bananas

Slice the ripe bananas and arrange them in the cooled crust. Pour the filling over the bananas, smoothing it out with a spatula.

Prepare the Whipped Cream

In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Spread the whipped cream over the filling.

Garnish and Chill

Decorate with additional banana slices if desired. Refrigerate the pie for at least 4 hours or until set before serving.