I love myself a good piece of pie! I had some bananas on the counter that were just about past their prime so we decided to whip up this little beauty. Though I did change a few steps, this recipe originates from the food network. Sorry, I don't remember which show I copied it from. This is a super easy recipe that is over the top yummy!
Graham Cracker Crust:
1 3/4 cups graham cracker crumbs
1/2 teaspoon cinnamon
big pinch of salt
6 tablespoons melted butter
1 teaspoon water
sugar
Heat over to 325. Lightly butter a deep 9 or 10 inch pie pan. In a large mixing bowl combine the graham cracker crumbs, cinnamon, and salt. Stir briefly. Stir in melted butter and water. Press into the bottom of the pie pan. Lightly sprinkle sugar over crust. Bake on center rack for 8 minutes, then cool on wire rack while you prepare the filling.
Vanilla Pudding Filling:
3/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons cornstarch
1/8 teaspoon salt
3 cups half and half or whole milk
3 egg yolks
2 tablespoons butter cut in pieces
2 teaspoons vanilla extract
Combine the sugar, cornstarch, and salt in nonstick medium saucepan and whisk until combined. Then whisk in milk and egg yolks.
Heat pudding over medium heat, stirring continuously until it thickens and bubbles, about 5 minutes. Continue cooking the mixture for 1 more minute, whisking all the while to keep it from boiling. Remove the pan from heat and add butter then vanilla. Pour filling into pie pan.
Gently press a piece of plastic wrap against the filling. Careful the filling is hot! Let cool on wire rack for 20 minutes. Then chill for at least 6 hours in refrigerator.
Once chilled, remove plastic wrap. Slice desired amount of bananas over pie filling. I used 4-5 medium bananas.
Spread cool whip over the bananas.
Top off with shaved chocolate or chocolate chips.
Serve and enjoy. Store leftovers inside covered dish in refrigerator.
**A big thanks to my 9 year old Isabel for photographing today's post!***
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