How to make Banana Cream Pie?
How to freeze Banana Cream Pie?
Start by combining the graham cracker crumbs, melted butter, and sugar. Press them into a 9-inch pie pan and bake for about 7 minutes. Let it cool on a wire rack. Then, in a medium saucepan, whisk the milk, cream, sugar, salt, and cornstarch over medium heat. Whisk until the sugar is dissolved and the mixture is simmering and slightly thickened. Remove 1 cup of the hot mixture and whisk it into the egg yolk mixture in a slow stream. Now in a very slow stream, whisk the egg mixture into the saucepan, cooking until bubbling and thickened, whisking constantly. Remove from the heat and whisk in the vanilla and butter.
Cool for 15 minutes, whisking several times so a skin does not form. While the pudding is cooling, place sliced bananas in the bottom and up the sides of the graham cracker crust. Pour the cooled pudding into the crust and cover it with plastic wrap. Then refrigerate for at least 4 hours.
Using a hand mixer or stand mixer on medium, whip the cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe the cream onto the pie. Finally, top with banana slices and graham cracker crumbs. For best results, serve promptly.
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