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1
To make the crust: set oven to 350u00b0F.
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2
For the crust; in a bowl stir together the cracker crumbs, sugar and mashed banana.
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3
Add in the melted butter and stir to moisten.
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4
Press into bottom and up sides of a deep-dish 10-inch glass pie dish.
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5
Refrigerate for about 40 minutes until firm.
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6
Remove from the fridge and bake for about 15 minutes; cool completely.
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7
For the filling: In a heavy-bottomed saucepan whisk together cornstarch, sugar and salt to blend.
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8
Whisk in the whipping cream and whole full-fat milk, then egg yolks.
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9
Scrape the vanilla bean seeds and then add them in with the whole bean (if using).
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10
Bring to medium-high heat and whisk until the custard thickens and simmers (about 6 minutes).
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11
Remove from heat. Whisk in butter, vanilla extract and 1/4 teaspoon banana extract (if using).
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12
Transfer the cooked thickened custard to a bowl; cool completely for about 1 hour, stirring or whisking occasionally.
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13
When ready to fill the pie crust, spread 1 cup of the custard over the bottom of prepared crust.
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14
Top with half of the bananas (about 2-1/2 bananas).
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15
Then top with the remaining custard covering the bananas totally.
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16
Repeat layering with remaining bananas and then remaining custard on the top.
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17
Chill for a minimum of 8 hours (overnight is even better), or until the filling is completely set.
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18
Cut pie into wedges and top with a dollop of whipped cream if desired.
