This recipe is a little taste of my childhood! I made it for Dustin soon after we met and it didn’t set up properly, because my corn starch was old. New corn starch is of the utmost importance in this recipe. The crust and custard can be used in many desserts. The custard makes a great Boston cream pie, coconut cream pie, raspberry cream pie or parfait. It is scrumptious warm, room temperate or chilled. Most of our family has a preference. The bananas brown within a day, so make it when you know you can finish it up. Oh, and one more thing…our family always serves it with Reddi wip, but Cool Whip or fresh whipped cream would be amazing too!

Graham Cracker Crust

1 – 1/2 cups graham cracker crumbs

3 tablespoons sugar

1 table spoon brown sugar

1 stick of butter, melted

Preheat oven to 375 degrees. Combine all ingredients in a bowl and mix well. Pour into a lightly greased pie plate. Use a measuring cup to firmly and evenly pack the crumbs into the bottom of the plate. Use your fingers to firmly pack the sides and edges. Bake the crust for 8 to 10 minutes or until it just begins to brown. Cool before filling.

Custard

2 tablespoons butter, melted

4 tablespoons corn starch

3/4 cup sugar

1/2 teaspoon salt

2 cups whole milk

2 egg yolks, slightly beaten

1 teaspoon vanilla

Combine butter, cornstarch, sugar and salt in a large saucepan. Gradually whisk in milk. Heat until boiling. Remove from heat. Temper the eggs yokes and then add them to the mixture. Return to the heat and cook for 2 minutes, stirring constantly. Remove from heat and add vanilla. Cool.

Slice 4 large bananas. Pour half of the custard into the crust. Add the bananas and top it with the remaining custard.