2 cups finely ground graham cracker crumbs (24 squares)
1 cup sugar
6 tablespoons butter, melted
¼ cup cornstarch
2 large eggs
3 large egg yolks
3 cups whole milk
3 teaspoons vanilla extract
2 tablespoons cold butter
4 large bananas, peeled, cut in half length-wise and then sliced into ½ inch slices
1 ½ cups heavy cream
¼ cup powdered sugar
Instructions
Preheat oven to 375.
Mix 1 ½ cups graham cracker crumbs, ½ cup sugar, and melted butter until it looks like sandy crumbs. Press the crumbs into a 9 inch pie plate, smooshing it all over the bottom and up the sides.
Bake your pie crust for 7 minutes and let it cool completely.
When the crust is cool, whisk ½ cup of sugar and cornstarch in a medium pot. Add the eggs and egg yolks and whisk whisk whisk until everything is totally smooth. Whisk in the milk and a teaspoon of vanilla.
Put the pot on the stove over medium high heat and bring it to a simmer, whisking as it heats. When it gets to a simmer, lower the heat and keep whisking (I know, so much whisking) until it is thickened up, about 5 minutes.
Take the pudding off the stove and let it stand for 5 minutes, then stir in the butter until it is melted. Stir in the bananas.
Use a spatula to scrape the pudding into the pie crust, smooth it to the sides and then chill it in the fridge for 3 hours (you can leave it overnight if you are making it ahead).
When you are ready to serve it up, put the cream, the powdered sugar and a teaspoon of vanilla in a bowl and beat it up with a mixer until it is in soft creamy peaks.
Spread the whipped cream on top of the pie and top with the rest of the graham cracker crumbs.