Categories: Pie, cheesecake, cobbler, tart
Ingredients
- Graham cracker crust:
- 9 whole graham crackers
- 1/4 cup light brown sugar
- 1/4 tsp. freshly grated nutmeg, optional
- Pinch salt
- 6 Tbsp. unsalted butter, melted
- Filling:
- 2 cups half-and-half
- 1/2 cup milk (1 o 2% is fine)
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup cornstarch
- 3 egg yolks, beaten
- 2 Tbsp. butter
- 1 tsp. vanilla
- 2 to 3 ripe bananas
- 1 cup heavy whipping cream, whipped with 2 Tbsp. confectioners' sugar
Directions
- Heat oven to 325 degrees.
- To make pie crust: Place graham crackers in a large plastic bag, then crush the crackers with a rolling pin until there are no large pieces, but still some texture.
- In a medium bowl, combine crumbs, 1/4 cup brown sugar, nutmeg, salt and melted butter. mix thoroughly until everything is uniformly moistened. Pour mixture into 9-inch pie plate. using your fingers or the bottom of a glass, press the crumbs against the bottom and up the sides of the pan, making the crust as even as possible.
- Bake for 10 minutes, then cool on a wire rack.
- To make filling: In a medium saucepan, whisk together the half-and-half, milk, 1/4 cup brown sugar, granulated sugar, cornstarch and egg yolks. Over medium heat and taking care to scrape the bottom and sides of the pan, until the mixture starts to thicken and bubble. This will take 3 to 4 minutes.
- Stir in butter and vanilla, and set aside to cool slightly.
- Peel and slice 2 bananas into even slices about 1/4-inch thick. Cover the crust with a layer of the bananas, then half the filling, spreading to the edges. Add a second layer of the banana slices, using the third banana if necessary, and cover with remaining filling.
- Cover pie with plastic wrap and refrigerate for 6 hours or overnight. Before serving, top with dollops of whipped cream and additional bananas for garnish.