A delightful banana pie with a creamy vanilla custard filling and a buttery graham cracker crust.
Preheat your oven to 350°F.
Preheating ensures even baking of the crust.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed.
Mix until the crumbs are evenly coated with butter for a cohesive crust.
Press the mixture into the bottom and up the sides of a pie dish to form the crust.
Use the back of a spoon to press the crust firmly and evenly.
Bake the crust in the preheated oven for 10 minutes, then let it cool completely.
Cooling the crust prevents it from becoming soggy when adding the filling.
In a saucepan, whisk together the sugar, cornstarch, and salt.
Whisking dry ingredients first ensures no lumps in the custard.
Gradually whisk in the milk and add the vanilla bean, scraping the seeds into the mixture.
Adding the vanilla bean enhances the custard's flavor.
Cook over medium heat, stirring constantly, until the mixture thickens and starts to simmer.
Stirring constantly prevents the custard from burning.
Remove from heat and stir in the butter until melted.
Butter adds richness and a glossy finish to the custard.
Let the custard cool completely, stirring occasionally to prevent a skin from forming.
Cover the custard with plastic wrap touching the surface to avoid skin formation.
Slice the bananas and layer half of them over the cooled crust.
Use ripe bananas for the best flavor.
Spread half of the custard over the bananas, then repeat with the remaining bananas and custard.
Ensure even layers for a balanced taste in each slice.
Chill the pie in the refrigerator for at least 4 hours or until set.
Chilling allows the custard to firm up for clean slicing.
Serve slices topped with whipped cream if desired.
Add a sprinkle of crushed graham crackers for a decorative touch.
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