This one is a family favorite!  Often requested on birthdays and holidays.

You can make graham cracker crumbs by pulsing graham crackers in a food processor until finely ground or placing in a ziplock bag and crushing with a rolling pin.

Makes 1- 9” pie

Crust:
2 cups Graham crackers crumbs
⅓ cup granulated sugar
¼ tsp. Kosher salt
¼ cup very mashed banana
4 tbsp. Unsalted butter

Custard:
1 ½ cups whole milk
1 ½ cups heavy cream
4 tbsp. unsalted butter, cut into pieces
¼ teaspoon kosher salt
1 vanilla bean, split lengthwise, seeds scraped
½ tsp. vanilla extract
3 large egg yolks
½ cup sugar
¼ cup cornstarch
4-5 ripe bananas, peeled, sliced into ¼” rounds

Crust:
Heat oven to 350 degrees.

In a large bowl, whisk graham cracker crumbs, sugar, salt until well combined. Add mashed banana and stir until evenly distributed, Cook butter in a small skillet over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a bowl with reserved graham cracker mixture and stir until mixture is coated in browned butter. Pour mixture into a 9” pie plate, evenly pressing mixture into the bottom and up the sides of the plate with your fingertips or the bottom of a measuring cup.  Chill until firm, 30 minutes. Bake crust until golden brown, 12-15 minutes.  Allow to cool completely.

Custard:
Combine milk, cream, butter and salt in a large saucepan. Add seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring occasionally, and cook until butter is melted and mixture is warm.

Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until light and very pale, about 3 minutes. Add cornstarch and whisk until no dry spots remain. Whisking constantly, slowly add warm milk mixture. Pour mixture back into saucepan and cook over medium-high heat, whisking constantly, until custard is thick and pudding-like in consistency and just beginning to boil, 5–7 minutes. Add vanilla extract and whisk to combine. Remove vanilla pod and transfer to a bowl.

Cover bowl with plastic wrap, pressing directly onto surface, and chill until cold, at least 2 hours.

Assembly:
Stir custard to loosen, if necessary. Using a small offset spatula, spread ¾ cup custard over bottom of prepared crust. Top entire surface with 1 layer sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day.

Do ahead:
Custard and crust can be made 1 day ahead.

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