Banana Cream Pie with Graham Cracker Crust

Banana Cream Pie with Graham Cracker Crust

For the graham cracker crust:

1½ cups graham cracker crumbs (about 12 full sheet graham crackers)

1/4 cup granulated sugar

pinch salt

6 tablespoons unsalted butter, melted

For the pudding:

1 cup milk

1 cup heavy cream

4 large egg yolks

½ cup granulated sugar

¼ cup cornstarch

pinch of salt

1 teaspoon vanilla paste

1 tablespoon banana liquor

2 tablespoons butter

For building the pie:

3-4 bananas, peeled and cut into ¼-inch thick rounds

lightly sweetened whipped cream

Make the graham cracker crust:

Break the graham cracker sheets into pieces. Pulse the pieces in a food processor until broken until into crumbs. Transfer to a bowl. Add the granulated sugar and the salt, stir. Stir in the butter. The mixture should clump like wet sand. Transfer the mixture to a 9-inch pie plate. Use medium pressure to press the crust mixture into the pie plate. Use a flat-bottomed glass or measuring cup to help press the crust evenly. Working around the pie, use the thumb of one hand to help form the top edge while using your other hands to press the side.

Bake the crust for 10-12 minutes until fragrant and lightly browned. Cool completely before filling.

Note: the recipe will give you enough mixture for a regular 9-inch pie. If making a deep-dish pie, make a 1½ times batch.

Make the pudding:

Combine the milk and cream in a small pan and heat until hot but not boiling. Place the egg yolks, sugar and cornstarch in a large and somewhat flat pan and whisk until combined and shiny.

Begin whisking in the milk/cream mixture little by little, slowly, until well combined.

Place pan over medium heat, whisking constantly, until the mixture begins thickening. Remove from the heat and whisk in the vanilla, liquor and butter. Transfer the pudding to a bowl, cover with plastic wrap against the pudding. Cool in the refrigerator for a couple of hours or until cold.

Make the pie:

Once the pudding is cold, you can begin assembling the pie.

Place the sliced bananas over the graham crust, then spoon a layer of pudding over the bananas. Top with whipped cream. Chill for a couple of hours before serving.