Ingredients:

CRUST

• 5 1/3 tbsp melted butter
• 1 cup cracker crumbs

FILLING

• 1/2 cup all-purpose flour
• 3/4 cup sugar
• 1/4 tsp salt
• 3 cups whole milk
• 4 egg yolks
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons unsalted butter
• 2 large ripe bananas
• Confectioner's sugar
• Whipped cream
• Dried banana chips (optional)

Method:

I Preparation

• Preheat the oven to 350 degrees. To make the pie crust, blend the melted butter and the cracker crumbs in a bowl until they stick together.

• Press the dough onto the bottom and sides of a 10-inch pie plate.

• Bake for 20 minutes or until lightly toasted.

II Making the filling

• Blend the flour, sugar, and salt in a heavy saucepan.

• Slowly whisk in the milk and cook over medium heat, stirring continually, until the filling is smooth and thick and coats the back of a wooden spoon, about seven to eight minutes.

• Beat the egg yolks in a separate bowl and stir in 1/2 cup of the warm mixture. Then pour it back into the saucepan.

• Cook for five more minutes, stirring constantly.

• Remove from the heat and stir in the vanilla extract and butter.

III Baking

• Let the covered mixture cool for five minutes, then re-stir and pour half of it into the baked pie-crust.

• Swirl the pie plate so the sides of the crusts are coated with the cream.

• Slice the bananas evenly over the cream and dust them with confectioner's sugar.

• Pour the remaining pudding over the bananas, then refrigerate until ready to serve.

• Spread whipped cream over the pie and garnish with banana chips. Makes eight servings.

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