Banana Cream Pie

Banana Cream Pie
8-10 servings

Crust:
1 3/4 c graham cracker crumbs
1/2 tsp cinnamon
pinch of salt
6 T melted butter
1 tsp water
Heat the oven to 325 degrees. Light butter a deep 9-inch pie pan. Combine the crumbs, cinnamon, and salt, mixing briefly. Stir in the melted butter wtih a fork - then use fingers to rub together until the ingredients are uniformly moistened.

Empty the crumbs into the prepared pan and press evenly on bottom and 3/4 of the way up the sides. Bake 8 min and cool on a rack.

Pudding Filling:
3/4 c sugar
1/4 c plus 2T cornstarch
1/8 tsp salt
3 cups milk (skim works fine) or half and half
3 egg yolks
2 T butter, cut into pieces
2 tsp vanilla
Combine the sugar, cornstarch, and salt in a medium (nonstick) saucepan and whisk until blended. Whisk in the milk and egg yolks.

Heat over med, stirring continuously until it thickens and bubbles, about 5 min. Then cook for 1 min more, stirring the entire time to keep it from boiling.

Remove from heat and whisk in the butter one pat at a time. Add the vanilla and whisk several times. Pour the filling into the piecrust, smoothing the top.

Gently press a piece of plastic wrap or parchment paper against the filling top to prevent a skin from forming and chill at least 6 hours.

Cream
1 1/4 c whipping cream
2 T confectioner's sugar
2-3 large ripe bananas (lightly spotted, but not black)
Beat the cream until soft peaks form. Add the sugar and beat until stiff but still smooth. Do not overbeat. Remove the plastic wrap or paper from the pie and spread a thin layer of whipped cream over it. Slice the bananas on top. Mound the rest of the whipped cream on top of the bananas.