Banana Cream Pie

Crust

6 tablespoons butter, melted

1½ cups graham cracker crumbs (approximately 24 graham crackers)

¼ cup sugar

Filling

2 cups milk

1 cup heavy cream

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

4 tablespoons cornstarch

4 egg yolks

3 large bananas, roughly chopped

Topping

2 large bananas, thinly sliced

1 cup heavy cream

¼ cup sugar

1 teaspoon vanilla extract

1 bar (8 ounces) chocolate, shaved for optional garnish

Heat oven to 350 degrees.

For the crust: In a small bowl, mix together the butter, graham cracker crumbs and sugar until incorporated. Press into the sides and bottom of a spring form/cheesecake pan. Bake 8-10 minutes. Allow to cool.

For the filling: Bring milk, heavy cream, sweetened condensed milk and vanilla to a boil. Meanwhile, in a medium bowl, whisk together cornstarch and egg yolks.

When the milk mixture is hot, spoon a small amount of it into the egg yolk mixture and whisk well. Pour the egg yolks into the pot and allow it to heat slowly while stirring constantly to prevent the filling from burning. It will become very thick. When the mixture is cooked through and no longer soupy, pass it through a sieve to get rid of any lumps that may have formed. Add the chopped bananas and then pour the filling into the graham cracker crust. Refrigerate 2 to 3 hours until the filling sets.

For the topping: When ready to serve, beat together the heavy cream, sugar and vanilla to make the whipped cream. Arrange banana slices over the filling, then pipe the whipped cream on top. Grate chocolate over the pie (if desired) and serve.

Serves eight.