Fantastic Banana Cream Pie With Banana Graham Crust

To make the crust: set oven to 350°F.

For the crust; in a bowl stir together the cracker crumbs, sugar and mashed banana.

Add in the melted butter and stir to moisten.

Press into bottom and up sides of a deep-dish 10-inch glass pie dish.

Refrigerate for about 40 minutes until firm.

Remove from the fridge and bake for about 15 minutes; cool completely.

For the filling: In a heavy-bottomed saucepan whisk together cornstarch, sugar and salt to blend.

Whisk in the whipping cream and whole full-fat milk, then egg yolks.

Scrape the vanilla bean seeds and then add them in with the whole bean (if using).

Bring to medium-high heat and whisk until the custard thickens and simmers (about 6 minutes).

Remove from heat. Whisk in butter, vanilla extract and 1/4 teaspoon banana extract (if using).

Transfer the cooked thickened custard to a bowl; cool completely for about 1 hour, stirring or whisking occasionally.

When ready to fill the pie crust, spread 1 cup of the custard over the bottom of prepared crust.

Top with half of the bananas (about 2-1/2 bananas).

Then top with the remaining custard covering the bananas totally.

Repeat layering with remaining bananas and then remaining custard on the top.

Chill for a minimum of 8 hours (overnight is even better), or until the filling is completely set.

Cut pie into wedges and top with a dollop of whipped cream if desired.