A classic pie with a creamy banana filling and a graham cracker crust.
Graham cracker crust:.
- 1 1/2 cups graham cracker crumbs (reserve 1 1/2 tablespoons).
- 6 tablespoons of melted butter.
- 1/3 cup of sugar.
Trim:.
- 2 bananas, sliced.
- 1 1/4 cup of 2% milk.
- 1 cup of whipping cream.
- 2/3 cup of sugar.
- 1/8 teaspoon of salt.
- 1/4 cup cornstarch.
- 4 large egg yolks, at room temperature.
- 1 teaspoon of vanilla extract.
- 2 tablespoons of unsalted butter.
Whipped topping:.
- 1 cup of whipping cream.
- 1 1/2 tablespoons of powdered sugar.
- 1/2 teaspoon of vanilla extract.
- Bananas for garnish.
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix graham cracker crumbs, melted butter and sugar. Press into a 9-inch pie pan and bake for 7 minutes. Let cool on rack. Once cooled, line the bottom and sides with banana slices.
3. In a medium saucepan over medium heat, whisk together the milk, cream, sugar, salt and cornstarch until the sugar is dissolved and the mixture is bubbly. Cook for 2 minutes, stirring constantly.
4. In a medium bowl, whisk the egg yolks. Remove 1/2 cup of the hot mixture and gradually whisk it into the egg yolks. Then, slowly whisk the egg mixture into the saucepan, cooking until boiling. Cook for 2 minutes, whisking constantly until thickened.
5. Remove from heat and whisk in vanilla and butter. Let cool 15 minutes, whisking occasionally to prevent a skin from forming. Pour the cream into the crust over the bananas. Cover with plastic and refrigerate for at least 4 hours.
6. Refrigerate bowl and beaters for 20 minutes. Add the whipping cream, powdered sugar and vanilla to the cooled bowl. Beat at low speed until the mixture begins to increase in volume. Then, beat at medium-high speed until stiff peaks form. Spread or make sausages on the cooled tart.
7. Garnish with banana slices and reserved graham cracker crumbs
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