Banana Cream Pie with Graham Cracker Crust

By Miranda

I saw an ad for banana cream pie and then I craved it for 2 days after that...so I had to get rid of the craving.  I decided to make it with a graham cracker crust rather than the typical pie crust (but the filling would work with a regular baked pie crust as well).  This turned out great and my husband who normally doesn't care for bananas liked it!

This recipe has been adapted from Small Batch-Baking by Debby Maugans Nakos

Graham Cracker Crust:
1 and 1/3 cups graham cracker crumbs (approx 10  whole crackers)
6 Tbs butter, melted
1/4 cup  sugar

Filling:
1/2 cup sugar
1/4 cup   flour
pinch of salt
4 large egg yolks
1 1/2 cup milk
2 Tbs banana flavored liqueur (optional)
2 tsp vanilla
2 - 2 1/2 bananas

Whipped Cream:
1 cup whipping cream or heavy cream
1/4 cup confectioners sugar
1  tsp vanilla

Mix crust ingredients together and press into sides and bottom of standard size pie dish.

Bake at 325F for about 10 minutes or until slightly browned.   Allow to cool while making filling.   

Place sugar, flour, salt in a small saucepan and whisk to blend.  Add egg yolks and milk and whisk until smooth.  Cook over medium heat, whisking constantly until the custard thickens and just begins to boil, about  5-10 minutes.  Remove from heat and whisk in liqueur (if using) and vanilla.  Let mixture cool to lukewarm, whisking it occasionally.  

Cut banana into thin slivers.  Line bottom of pie crust with half of bananas.  Spread half of custard mixture over bananas.  Continue layering the rest of bananas over the custard and then top with 2nd half of custard mixture.  

Cover pie and refrigerate about 2 hrs or until chilled. When ready to serve, whip cream in mixer with confectioners sugar and vanilla on high speed until thickens and peaks form.  
Top pie with whipped cream and serve!

Note: Cream whips a lot quicker if mixer bowl and whisk attachment are placed in freezer
to chill prior to whipping.