 | | Directions | PREPARE CHOICE OF CRUST:
- Prepare refrigerated pie crust according to package instructions for a one crust pie with cream filling.
- Or for a Graham Cracker Crust: heat oven to 350° F. In a small mixing bowl, combine cracker crumbs, sugar, and butter. Press crumbs firmly against the bottom and sides of the pie plate. Bake the crust for 10 minutes. Cool.
FILLING:
- In a medium sauce pan, combine sugar, corn starch, and salt. Over medium heat, gradually whisk in milk. Stir constantly until filling becomes thick and reaches a boil. Boil filling for 1 minute.
- Gradually add egg yolks. Continue to whisk filling mixture constantly while bringing to a boil again. Boil for 1 minute.
- Remove filling mixture from heat, blend in butter and vanilla.
- Place 1 layer of sliced bananas in the bottom of cooled pie crust. Then, pour filling into pie crust. If desired, garnish with additonal bananas and whipped topping.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Container: 9
Servings: 8
Serving Size: 1 piece
|  | | Ingredients | | - | | PIE CRUST: |
| - | | 1 refrigerated pie crust for 9 |
| - | | or |
| - | | 1 1/2 cups graham cracker crumbs (18 crackers) |
| - | | 2 tablespoons granulated sugar |
| - | | 1/4 cup butter or margarine, melted |
| - | | PIE FILLING: |
| - | | 2/3 cup granulated sugar |
| - | | 3 1/2 tablespoons corn starch |
| - | | 1 pinch salt |
| - | | 2 1/2 cups whole milk |
| - | | 4 egg yolks, slightly beaten |
| - | | 2 teaspoons pure vanilla extract |
| - | | 2 tablespoons butter |
| - | | 1 to 2 bananas, large, peeled, and sliced |
| - | | TOPPING: |
| - | | 1 to 2 bananas, large, peeled, and sliced |
| - | | whipped topping |
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