- 2 1/2 cups graham cracker crumbs
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 3 large egg yolks
- 1/2 vanilla bean, split lengthwise
- 6 tablespoons butter
- 1 teaspoon vanilla extract
- 6 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices
- Preheat oven to 350°F.
- Melt 1/4 cup of the butter in the microwave.
- Stir graham cracker crumbs, 1/4 cup ofsugar, and 1 mashed banana in large bowl to blend.
- Add the melted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes.
- Bake crust until set and pale golden, about 15 minutes. Cool completely.
- Whisk 1/2 cup sugar, cornstarch, and salt in heavy medium saucepan to blend.
- Gradually whisk in whipping cream and whole milk, then egg yolks.
- Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat.
- Whisk in 2 tbsp butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.
- Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust.
- Top with half of 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.
- Cut pie into wedges and serve.