This decadent pie combines the sweetness of bananas with a rich caramel custard filling and a buttery graham cracker crust.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
- For the Filling:
- 3 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1/4 cup caramel topping
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a saucepan, whisk together egg yolks, sweetened condensed milk, milk, sugar, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in vanilla extract.
- Assemble the Pie:
- Arrange sliced bananas evenly over the cooled crust.
- Pour the warm custard filling over the bananas.
- Drizzle with caramel topping.
- Chill and Serve:
- Refrigerate the pie for at least 4 hours, or until completely chilled and set.
- Serve cold and enjoy!