Ingredients
1-1/2 cups graham cracker crumbs1/4 cup sugar1/3 cup butter, meltedFILLING:2/3 cup sugar1/3 cup cornstarch1/2 teaspoon salt1 can (12 ounces) evaporated milk1 cup water3 egg yolks, lightly beaten1 teaspoon vanilla extract1 cup heavy whipping cream2 tablespoons confectioners’ sugar2 large firm bananas
Preparation
Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of five 5-in. pie plates. Place on a baking sheet. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.
In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Slice bananas into crusts; spoon custard over top. Top with whipped cream. Refrigerate for at least 3 hours before serving.
