Laurie,
This is my standard Banana Cream Pie recipe. hope you try it.
Lisa East Texas

Lisa's Banana Cream Pie

Crust
2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/4 cup mashed banana
1/4 cup (1/2 stick) unsalted butter, melted
Filling
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 large egg yolks
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract

5 ripe bananas (about 1 1/2 pounds total),
peeled, cut crosswise into 1/4-inch-thick slices

For crust:
Preheat oven to 350?F. Stir graham cracker crumbs,
sugar, and mashed banana in large bowl to blend.
Add unsalted butter and stir to moisten evenly. Press
onto bottom and up sides of 10-inch-diameter glass
pie dish. Chill until firm, about 30 minutes.

Bake crust until set and pale golden, about 15 minutes.
Cool completely.

For filling:
Whisk sugar, cornstarch, and salt in heavy medium
saucepan to blend. Gradually whisk in whipping cream
and whole milk, then egg yolks. Scrape in seeds from
vanilla bean; add vanilla bean. Whisk over medium-high
heat until custard thickens and boils, about 6 minutes.
Remove from heat. Whisk in unsalted butter and vanilla
extract. Discard vanilla bean. Transfer custard to large
bowl; cool completely, whisking occasionally, about
1 hour.

Stir custard to loosen, if necessary. Spread
1 cup custard over bottom of prepared crust.
Top with half of sliced bananas, then 1 cup
custard, covering bananas completely. Repeat
layering with remaining bananas and remaining
custard. Chill banana cream pie until filling is set
and crust softens slightly, at least 8 hours and
up to 1 day. Cut pie into wedges and serve.
Lisa East Texas

http://www.nancyskitchen.com