Banana Cream Pie

Megan made big points with her dad making this for dessert....she modified a recipe from Martha Stewart.

Prepare a graham cracker crust-1 1/2 pkgs. graham cracker crumbs, 4 T. melted butter. Press into pie pan and bake at 350 for 7-10 min.

1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon coarse salt
4 large egg yolks
2 cups whole milk-she used non-fat milk
2 tablespoons cold unsalted butter
1 tsp vanilla
3 ripe bananas, halved lengthwise, then thinly sliced crosswise


Make the filling: Combine granulated sugar, cornstarch, and salt in a bowl. Add egg yolks, and whisk until smooth. Bring milk to a simmer in a saucepan over medium heat. Add 1/2 cup milk to yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into pan with hot milk, and cook, whisking constantly, until mixture begins to bubble and is very thick, about 6 minutes. Add butter and vanilla and stir until melted. Fold in bananas. Pour into crust. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate for 2 hours.

She topped it with sweetened whipped cream! Oh my!