BANANA CREAM PIE recipe

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (about 10–12 crackers)
• ¼ cup granulated sugar
• 6 tablespoons melted butter

For the filling:

• ¾ cup granulated sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 2 cups whole milk
• 4 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 ½ teaspoons vanilla extract
• 3 ripe bananas, sliced

Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Optional: extra banana slices or crushed cookies for garnish

Instructions

1. Make the crust:
   Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes. Let it cool completely.
2. Prepare the filling:
   In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in the milk over medium heat until smooth. Cook, stirring constantly, until it starts to thicken (about 5–7 minutes).
3. Temper the eggs:
   In a small bowl, whisk the egg yolks. Slowly pour about ½ cup of the hot milk mixture into the yolks while whisking to avoid scrambling. Then pour the yolk mixture back into the saucepan, whisking constantly.
4. Finish the custard:
   Continue cooking for another 2–3 minutes until thick and bubbling. Remove from heat and stir in butter and vanilla. Let it cool for a few minutes.
5. Assemble the pie:
   Arrange banana slices on the cooled crust. Pour the warm custard over the bananas, spreading evenly. Let it cool to room temperature, then refrigerate for at least 4 hours or until set.
6. Whip the cream:
   In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over the chilled pie.
7. Garnish & serve:
   Add extra banana slices or crushed graham crackers on top if desired. Slice and enjoy!

Let me know if you want a no-bake version or a different crust (like pastry or Oreo)!