In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the stove.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Spread half of the custard into the crust. Slice bananas into 1/4” (6mm) disks, arrange over the filling. Pour remaining custard over bananas.
Beat the heavy cream and 3 tablespoons (45ml) powdered sugar until stiff peaks form. You can add up to 1 tablespoon (15ml) more if you like a sweeter version. Place whipping cream into a piping bag with a decorative tip and cover the pie with it. Refrigerate 6 hours or overnight.
Sprinkle the crushed graham crackers over the top and you are ready to serve.
Refrigerate any leftovers.
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the stove.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Spread half of the custard into the crust. Slice bananas into 1/4” (6mm) disks, arrange over the filling. Pour remaining custard over bananas.
Beat the heavy cream and 3 tablespoons (45ml) powdered sugar until stiff peaks form. You can add up to 1 tablespoon (15ml) more if you like a sweeter version. Place whipping cream into a piping bag with a decorative tip and cover the pie with it. Refrigerate 6 hours or overnight.
Sprinkle the crushed graham crackers over the top and you are ready to serve.
Refrigerate any leftovers.
