FILLING: BEAT egg yolks in medium bowl; gradually STIR IN milk until blended. MIX sugar, cornstarch and salt in large heavy saucepan. Gradually STIR IN milk mixture until blended.
COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, about 12 minutes. BOIL and stir 1 minute. REMOVE from heat immediately. STIR IN butter and vanilla.
POUR half of the filling into pie crust. Arrange 2 bananas over filling. Top with remaining filling. PRESS piece of plastic wrap onto surface of filling to prevent a “skin” from forming. REFRIGERATE until thoroughly chilled, at least 2 hours or overnight.
TO SERVE: SPREAD whipped cream over filling. GARNISH with additional banana and a drizzle of caramel sauce, if desired.
- An impressive crust made with only 2 ingredients – vanilla wafer cookies and melted butter! Fill with creamy vanilla custard and sliced bananas for delicious springtime treat!
- Vanilla Wafer Crust: HEAT oven to 350°F. MIX 1 1/2 cups vanilla wafer crumbs* and 1/4 cup melted butter in medium bowl until thoroughly blended. PRESS crumb mixture evenly and firmly against bottom and slightly up the sides of 9-inch pie plate. PLACE 16 to 18 whole vanilla wafer cookies up along the outer edge of the pie plate to form the side wall of the crust. The rounded edge toward the outsides of the pie plate. BAKE in 350°F oven until the center is firm to the touch and edge is lightly browned, 8 to 10 minutes. COOL completely on wire rack.
- Refrigerate any leftover pie promptly.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.