Banana Cream Pie

Ingredients

• Whipped cream - 1 cup
• Vanilla extract - 1 teaspoon
• Egg yolks - 3
• Milk - 2 cups
• Salt - 1/4 teaspoon
• Cornstarch - 1/4 cup
• Sugar - 1/2 cup
• Bananas - 3 large, ripe
• Butter - 1/2 cup, melted
• Graham cracker crumbs - 1 1/2 cups

Instructions

1. Preheat the oven to 350°F.
2. In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into a 9-inch pie dish to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
4. Slice the bananas and arrange them evenly over the cooled crust.
5. In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
6. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
7. In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the eggs.
8. Pour the tempered egg mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.
9. Remove the saucepan from the heat and stir in the vanilla extract.
10. Pour the custard mixture over the sliced bananas in the pie crust. Smooth the top with a spatula.
11. Cover the pie with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a skin from forming.
12. Refrigerate the pie for at least 4 hours, or until the custard is set.
13. Before serving, top the pie with whipped cream and garnish with additional banana slices if desired.