Happy banana cream pie day! They’ll make a day for anything, right? Use this as your excuse to celebrate with a slice of custardy goodness.
- 1-½ cups crushed graham cracker crumbs
- ½ cup sweetened shredded coconut
- ¼ cup granulated sugar
- 1/3 cup butter, melted
- 1 large whole egg, lightly beaten, plus 4 large egg yolks
- 5 medium-ripe bananas
- 3 cups whole milk
- 2/3 cup granulated sugar
- 5 tablespoons cornstarch
- ¼ teaspoon salt
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 2 tablespoons melted caramel
Preheat oven to 350 degrees Fahrenheit. In a large bowl, mix together graham cracker crumbs and coconut. Melt butter an stir into dry ingredients. Press mixture into pie dish. Bake for 10 minutes. Set aside to cool.
In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Remove from heat.
Cut 3 or 4 bananas into ¼-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, spreading it into a smooth, even layer. Cut another banana and layer on top of the custard.
In a separate bowl, combine cream and confectioners’ sugar; beat until soft peaks form. Spread the whipped cream on top of the custard. Drizzle with melted caramel. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.