BANANA CREAM PIE
*I like to use a vanilla wafer crust for this, but you can use graham crackers or whatever you would like; homemade or store-bought.
- 1 box vanilla wafers
- ½ cup butter, (which is 1 stick) melted
In a food processor, pulse vanilla wafers until they are coarse crumbs. You do not want a fine texture, but rather a coarse one, with larger pieces. (You do not have to use the entire box). Stir together crumbs and melted butter until blended. For the next step, I like to use the bottom of a juice glass, coated with cooking spray and I press the mixture onto the bottom and up the sides of a 9-inch pie plate, take it all the way to the top. Bake at 350 for about 10 minutes until lightly browned. Remove and let cool.
- ¾ cup sugar
- ⅓ cup all-purpose flour
- 2 whole eggs
- 4 egg yolks (save the whites for meringue topping if you want meringue instead of a whipped cream topping)
- 2 cups whole milk
- 1 1/2 teaspoons vanilla
- 1 teaspoon banana extract (optional)
- 3 bananas, sliced
Place sliced bananas on the bottom of cooled crust. In a saucepan, whisk sugar, flour, eggs, yolks and milk together. Cook over medium-low heat, whisking constantly, until it is thick like pudding; this will take about 10 to 12 minutes. Once it reaches this thickness, remove from heat and add vanilla and if using, banana extract. Pour into cooled crust. Refrigerate for 4 to 6 hours then top with homemade whipped cream and a banana slice in the center.