Vanilla Custard Banana Pie on a Graham Crust

What you need

• 200 g (2 cups) graham cracker crumbs
• 100 g (7 tbsp) unsalted butter, melted, for the crust
• 50 g (1/4 cup) granulated sugar, for the crust
• 150 g (3/4 cup) granulated sugar, for the custard
• 35 g (1/4 cup) cornstarch
• 1/4 tsp salt
• 600 ml (2 1/2 cups) whole milk
• 120 ml (1/2 cup) heavy cream, for the custard
• 4 large egg yolks
• 30 g (2 tbsp) unsalted butter, for the custard
• 2 tsp vanilla extract, divided
• 3 ripe bananas, firm, not spotty
• 240 ml (1 cup) heavy cream, cold, for the topping
• 2 tbsp powdered sugar

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F).

2. 2

   Mix the graham cracker crumbs, melted butter and the 50 g of sugar until the crumbs look like wet sand.

3. 3

   Press the crumbs firmly over the base and up the sides of a 23 cm (9 in) pie dish.

4. 4

   Bake the crust until it smells toasty and darkens slightly, 8-10 min. Let it cool completely.

5. 5

   In a saucepan, whisk the 150 g of sugar with the cornstarch and salt.

6. 6

   Whisk in the milk, the 120 ml of cream and the yolks until smooth.

7. 7

   Cook over medium heat, whisking constantly, until the custard thickens and starts to bubble. Keep it bubbling for 1-2 min more, whisking all the time.

8. 8

   Take the pan off the heat and stir in the 30 g of butter and 1 1/2 tsp of the vanilla.

9. 9

   Slice 2 bananas into rounds and lay them over the crust.

10. 10

    Pour the hot custard over the bananas and smooth the top. Press plastic wrap directly onto the surface.

11. 11

    Refrigerate until fully set, at least 4 h.

12. 12

    Whip the 240 ml of cold cream with the powdered sugar and the remaining 1/2 tsp vanilla until it holds soft peaks.

13. 13

    Spread the whipped cream over the pie. Slice the last banana and arrange it on top just before serving.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.