Banana Cream Pie

Step 1

Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pour 2 cups graham cracker crumbs into a medium bowl, then add 6 tablespoons melted butter and 2 tablespoons granulated sugar.

Step 3

Stir with a fork until the mixture looks like wet sand and no dry crumbs remain, about 1 minute of stirring.

Step 4

Pour the mixture into a 9-inch pie dish and press it firmly with the bottom of a measuring cup to form an even layer covering the bottom and sides.

Step 5

Bake the crust for 8 minutes until it smells fragrant and looks lightly set, then remove it from the oven and set it aside to cool.

Step 6

Pour 2 cups whole milk and 0.5 cup heavy cream into a medium saucepan and set it over medium heat, stirring occasionally, until small bubbles form around the edges, about 5 minutes.

Step 7

While the milk heats, place 4 egg yolks and 0.5 cup granulated sugar in a medium bowl and whisk them together until the mixture turns pale yellow and thick, about 2 minutes.

Step 8

Add 3 tablespoons cornstarch to the egg-sugar mixture and whisk until no lumps of cornstarch remain visible, about 30 seconds.

Step 9

Slowly pour about 0.5 cup of the hot milk into the egg mixture while whisking constantly — pour in a thin stream to prevent the eggs from cooking too fast.

Step 10

Pour the egg mixture back into the saucepan with the remaining hot milk, whisking constantly to combine fully.

Step 11

Set the heat to medium and stir constantly with a wooden spoon, scraping the bottom and corners of the pan, until the custard thickens and coats the spoon, about 8 minutes.

Step 12

Remove the pan from the heat and stir in 1.5 teaspoons vanilla extract until the custard smells like vanilla.

Step 13

Pour the warm custard through a fine-mesh sieve into a bowl, pressing gently with a rubber spatula, to remove any lumps or cooked egg bits.

Step 14

Press plastic wrap directly onto the surface of the custard to prevent a skin from forming, then refrigerate until completely cold, at least 30 minutes.

Step 15

Remove the cooled pie crust from the pan and place it on a clean plate or pie server if desired for easier serving.

Step 16

Pour the chilled custard into the baked crust, using a rubber spatula to scrape out every bit, and spread it evenly across the bottom and sides.

Step 17

Hold each banana upright and slice it straight down into 0.25-inch-thick rounds, then arrange the slices in overlapping rows on top of the custard.

Step 18

Pour 1 cup heavy whipping cream and 2 tablespoons granulated sugar into a clean, chilled bowl and whisk with an electric mixer on medium-high speed until the cream forms stiff peaks that stand straight up, about 2 minutes.

Step 19

Spread or spoon the whipped cream over the banana layer in a generous, even mound, making it look rustic and inviting.

Step 20

Refrigerate the pie until you are ready to serve, up to 4 hours, to keep it cold and set.