So, I’ve realized too late that yesterday was Pi(e) day…. but, i’ve found that this pie always tastes even better the next day anyway. Plus it tastes like summer time- which I sorely need after yet another below freezing “spring” morning. Enjoy!

Classic Banana Cream Pie
(to dream of bright summer days)

Prep Time: 20 minutes cooking, 30 minutes chilling (approx.)
Servings: 6-8
Makes one large pie

Ingredients

For the pie filling.

• 3 large medium-ripe bananas, still firm

• 1 cup granulated sugar

• 1/4 cup cornstarch

• 3 cups whole milk

• 2 large eggs, beaten and set aside in a small bowl

• 2 tsp vanilla extract

• 4 tbsp melted butter

• One 8oz tub of Cool Whip cream topping, softened

For the crust:

• 1 sleeve of honey graham crackers (about 6 - 8 graham cracker squares)

• 2 tbsp granulated sugar

• 3 tbsp melted butter

Recipe Notes:

Use a pre-made graham cracker crust for an easier and faster assembly!

Conversely, skipping the pre-made cool whip and topping the pie custard with a fresh homemade whipped cream, would be even more decadent!

Instructions

1.  Make the custard. In a medium sized saucepan, combine the cornstarch, sugar, milk, and salt, whisking until smooth. Gently cook (stirring frequently) over medium heat until the mixture becomes thickened and bubbly like custard. (You’ll know it is ready if you run a spatula through it, and it leaves a clean line across the bottom of the pan). Reduce the heat to low and cook and whisk for an additional 2 minutes.

2.  Remove custard from heat. To avoid cooking the eggs, quickly whisk a small amount of the hot filling into your beaten eggs. Then slowly drizzle the egg mixture into your custard, while simultaneously whisking it all together quickly. Return to low heat, and bring this to a gentle simmer and cook for 2 more minutes.

3.    Remove custard from heat and transfer to a bowl. Stir in melted butter and vanilla extract, mix well. Cover the bowl with a lid or plastic wrap, and refrigerate for 30 minutes.

4.    Prepare your graham cracker crust (if you aren’t using a pre-made graham cracker crust). Crush or blend your graham crackers until they are a fine crumble consistency. Mix in the 2 tablespoons of sugar and 3 tablespoons of melted butter, until combined well. Using your hands or a large spoon, spread and press the mixture into the pie pan, making an even layer across the bottom and up the sides. Place the crust into the refrigerator for 10 minutes to harden up.

5.    When the cooling time is up, spread half of the custard in the bottom of the pie crust. Slice your bananas into ¼ inch thick round slices, and arrange them evenly across your first layer of filling. Reserve at least 10 banana slices to garnish the top of your pie to your liking. Spread the remaining custard filling over the top of the banana slices. Lastly, add a top layer of slightly softened cool whip, spread or piped at least ½ inch thick. (Use a piping bag and cake decorator tip to make cute designs!)

Garnish the top of your pie with extra banana slices and some graham cracker crumble to your aesthetic liking. (Before garnishing, you can dip your banana slices in a small cup of cold water mixed with a tablespoon of lemon juice to prevent browning.)

6.   Place pie back into the refrigerator to cool and firm up for another 30 minutes at least, or leave it overnight for best consistency. I usually can’t wait longer than those 30 minutes, and dig in while its still a bit soft!

Happy belated Pi day, friends! ♥