Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 0.33 cup Granulated sugar
  • 6 tbsp Unsalted butter, melted
  • 0.5 tsp Ground cinnamon
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 0.75 cup Granulated sugar
  • 0.25 cup Cornstarch
  • 4 Large egg yolks
  • 2 tbsp Unsalted butter, chilled and cubed
  • 1 tbsp Vanilla bean paste
  • 0.25 tsp Salt
  • 4 Large ripe bananas, sliced
  • 1.5 cups Heavy whipping cream, cold
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Combine Graham cracker crumbs, 1/3 cup sugar, and cinnamon. Stir in 6 tbsp melted butter. Press into a 9-inch pie dish and bake for 8–10 minutes. Cool completely.
  2. In a saucepan, heat milk, 1 cup heavy cream, half of the 3/4 cup sugar, and salt over medium heat until steaming.
  3. In a bowl, whisk egg yolks, remaining sugar, and cornstarch. Slowly whisk one cup of the hot milk mixture into the eggs to temper them.
  4. Pour the egg mixture back into the saucepan. Cook over medium heat, whisking vigorously, until the custard thickens and bubbles. Remove from heat.
  5. Stir in 2 tbsp chilled butter and vanilla bean paste. Strain the custard through a fine-mesh sieve into a clean bowl.
  6. Spread a thin layer of custard in the cooled crust, followed by a layer of sliced bananas. Pour remaining custard over the top and smooth.
  7. Press plastic wrap directly onto the custard surface and refrigerate for at least 6 hours to set.
  8. Before serving, whip 1.5 cups heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the chilled pie.