Banana Cream Pie

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tablespoons melted butter
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 3 large egg yolks
• 2 teaspoons vanilla extract
• 2 ripe bananas, sliced
• 1 cup heavy whipping cream
• 2 tablespoons sugar

Directions

1. Preheat oven to 350 degrees F. Grease a 9-inch pie plate.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix together until combined and press the mixture into the bottom and up the sides of the greased pie plate.
3. Bake in the preheated oven for 10 minutes. Allow the crust to cool completely.
4. In a medium saucepan, combine the condensed milk, cornstarch, salt, and egg yolks. Cook over medium heat, stirring constantly, until the mixture is thick and bubbly. Remove from heat, stir in the vanilla extract, and set aside.
5. Arrange the banana slices in the cooled crust. Pour the custard over the bananas.
6. In a medium bowl, beat the whipping cream and sugar until stiff peaks form. Spread the whipped cream over the top of the pie.
7. Refrigerate for at least 2 hours before serving.

Interesting Facts

• Banana cream pie was first created in the late 1800s.
• The first banana cream pies used only one banana.
• The key to a good banana cream pie is to use ripe bananas.
• Banana cream pie is an American classic dessert.