Ingredients

Instructions

  1. To make the crust: set oven to 350°F.
  2. For the crust; in a bowl stir together the cracker crumbs, sugar and mashed banana.
  3. Add in the melted butter and stir to moisten.
  4. Press into bottom and up sides of a deep-dish 10-inch glass pie dish.
  5. Refrigerate for about 40 minutes until firm.
  6. Remove from the fridge and bake for about 15 minutes; cool completely.
  7. For the filling: In a heavy-bottomed saucepan whisk together cornstarch, sugar and salt to blend.
  8. Whisk in the whipping cream and whole full-fat milk, then egg yolks.
  9. Scrape the vanilla bean seeds and then add them in with the whole bean (if using).
  10. Bring to medium-high heat and whisk until the custard thickens and simmers (about 6 minutes).
  11. Remove from heat. Whisk in butter, vanilla extract and 1/4 teaspoon banana extract (if using).
  12. Transfer the cooked thickened custard to a bowl; cool completely for about 1 hour, stirring or whisking occasionally.
  13. When ready to fill the pie crust, spread 1 cup of the custard over the bottom of prepared crust.
  14. Top with half of the bananas (about 2-1/2 bananas).
  15. Then top with the remaining custard covering the bananas totally.
  16. Repeat layering with remaining bananas and then remaining custard on the top.
  17. Chill for a minimum of 8 hours (overnight is even better), or until the filling is completely set.
  18. Cut pie into wedges and top with a dollop of whipped cream if desired.