GRAHAM CRACKER CRUST
1 & 1 /2 cups finely crushed graham crackers
1/4 cup white sugar
6 tablespoons melted butter
Mix everything well and pat into a 10" pie plate. Bake at 350 for 8 minutes.
PIE FILLING
3 tablespoons cornstarch
1 and 1/3 cups water
(1) 14 oz. can sweetened condensed milk (see note)
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
2 medium bananas cubed
In a heavy saucepan over medium heat, dissolve the cornstarch in the water; stir in the sweetened condensed milk and egg yolks. Cook until thickened and bubbly remove from heat; add butter and vanilla. Set aside to cool slightly. Cube the bananas and fold into the slightly cooled pudding. Pour into cooled crust and lay some plastic wrap on the surface of the filling so that it doesn't form a skin. Chill in the fridge for about 3 hours. Frost with whipped cream topping.
WHIPPED CREAM TOPPING
I hope you do not skip this step because it really is delicious and "makes" the pie. This is my new "go to" whipped cream recipe.
(1) 8 ounce cream cheese (room temperature)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream
With your electric mixer, beat the cream cheese, sugar and extracts in a large bowl until smooth (scrape sides to make sure you don't have any cream cheese sticking to the interior of the bowl). While the beaters are still running, slowly add the whipping cream (stop a couple times and scrape the bowl). Beat until you get stiff peaks. This makes enough topping to cover a 10" pie generously.
NOTE: Vanilla wafer crumbs can be substituted for graham cracker crumbs.
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