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1
Make the pastry cream:
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2
-In a large saucepan, combine cream, milk, 1/2 cup sugar, and vanilla bean pod and seeds.
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3
-Bring to a slow boil, whisking frequently. Remove from heat.
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4
-In a medium bowl, whisk together egg yolks, eggs, cornstarch, and 1 cup sugar until lightened in color and texture.
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5
-Slowly whisk 1 cup of the hot cream mixture into the egg mixture. Do not stop whisking.
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6
-Then, slowly add the egg mixture to the hot cream mixture in the pan, whisking constantly.
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7
-Bring to a simmer, stirring constantly until the cream has thickened substantially, about 5 minutes.
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8
-Pour into a medium bowl. Allow to cool at room temperature about 30 minutes.
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9
-Cover with plastic wrap directly on the surface of the cream to prevent a skin from forming
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10
-Refrigerate for at least 4 hours and up to overnight.
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11
Make the crust. Preheat oven to 350 degrees F.
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12
-In a medium bowl, combine graham cracker crumbs, sugar, and butter.
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13
-Pour into a pie pan and press in firmly with your hands, going all the way up the sides.
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14
-Using a measuring cup press the bottom in very firmly.
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15
-Bake for 15-25 minutes until golden brown. Cool completely.
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16
Assemble the pie.
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17
-Remove the vanilla bean pod from the pastry cream.
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18
-Spread 1/2 cup pastry cream over the bottom of the cooled crust, smoothing into an even layer with a rubber spatula.
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19
-Cover with bananas in a circular pattern. Press down on the bananas firmly but gently.
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20
-Spread 3/4 cup cream over the bananas, then cover with another layer of bananas and press down on them.
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21
-Spread another 3/4 cup cream over this layer of bananas and layer remaining bananas over the top, leaving about 1/2 inch border.
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22
-Press down on bananas before topping with remaining cream.
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23
-Cover the bananas entirely with the cream or they will brown.
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24
-Cover the pie tightly with plastic wrap and refrigerate at least 4 hours and up to overnight.
