Ingredients:

  • 1.5 cups (150g) crushed graham crackers
  • 1/3 cup (75g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 1 large egg
  • 1/2 cup (100g) granulated sugar
  • 3 tbsp (25g) cornstarch
  • 1/4 tsp (1.5g) salt
  • 2 cups (480ml) whole milk
  • 3 large egg yolks
  • 2 tbsp (28g) unsalted butter, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 400g ripe bananas, sliced
  • 1.5 cups (360ml) heavy whipping cream, cold
  • 3 tbsp (35g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine crushed crackers, sugar, and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie pan.
  2. Bake at 350°F (175°C) for 8-10 minutes until fragrant.
  3. Remove from oven, brush a beaten egg over the bottom and sides, and bake for another 2-3 minutes until the surface looks dry. Let cool completely.
  4. Whisk sugar, cornstarch, and salt in a saucepan.
  5. Gradually whisk in milk over medium heat. Stir constantly until the mixture bubbles and thickens to a heavy consistency.
  6. Remove from heat. Slowly whisk a small amount of hot pudding into the egg yolks to temper them, then pour the egg mixture back into the main pot.
  7. Return to heat for 1 minute to set the eggs. Stir in room temperature butter and vanilla extract.
  8. Layer sliced bananas on the cooled crust, pour the pudding over the bananas, and chill for at least 4 hours.
  9. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form, then spread over the chilled pie.