Lighter Banana Cream Pie

• Filling
  • 2 cups 2 % milk
  • 2 large eggs
  • 1 large egg yolk (optional)
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
• Crust:
  • Graham Cracker
    • 12 Graham Crackers, broken up
    • 1/4 cup butter, melted
    • 2 tablespoons brown sugar
  • Vanilla Wafer (works with Kinnikinnick GF Vanilla Wafers)
    • 1 1/2 cups (about 35) vanilla wafers
    • 2 tablespoons granulated sugar
    • 5 tablespoons butter, melted
• 1-2 ripe bananas, sliced into quarter inch rounds
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

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For the crust

1. Pre-heat oven to 350-F.
   • Add graham crackers, or vanilla wafers into a food processor and pulse until it turns into fine crumbs.
   • Scrape down the edges and add sugar, and melted butter. Mix until well combined, scraping down the sides as necessary.
   • Pour into an 8-9″ pie dish. Pressing gently, mold around the edges first, and then form the middle.
   • Bake for 8-10 minutes. Cool completely.
2. For the whipped cream: Put the whipping cream into a bowl. Add the sugar and beat just until soft peaks form.

For the filling

1. In a cold saucepan, whisk the eggs, sugar, and cornstarch.
2. Add the milk. and turn on the heat to medium. Whisk often until the mixture heats up, and then mix constantly until it comes to a boil.
3. Remove from heat and whisk in butter and vanilla.
4. Cool on the counter, covered with a dish. Whisk every few minutes. When it’s cooled down a bit, pout into the prepared pie dish. Transfer to the refrigerator for approximately 2-3 hours.

For the whipped cream

1. Blend cream and sugar until soft peaks form.

To assemble

1. Pour a thin layer of filling onto the bottom of the pie crust.
2. Cover with sliced bananas.
3. Top with remaining pudding.
4. Refrigerate until the filling is cold and set, approximately 3-4 hours
5. Top with whipped cream