Hi Nancy,
This is in response to Kathi in Virginia's request for a Banana Cream Pie recipe. The one I use is the absolute best banana cream pie I have ever tasted. I got inspired to find a good one after having a delicious dessert in Las Vegas about 7 years ago. It is not an easy recipe and uses some expensive ingredients, but it is worth every bit of the effort. I have served it at many functions and given out the recipe many times. This recipe uses mashed banana in the crust, which makes it somewhat chewy and adds wonderful flavor.

Banana Cream Pie

Crust:
2 1/2 c. graham cracker crumbs
1/3 c. granulated sugar
1/4 c. mashed banana
1/4 c. melted butter

Combine above, press into bottom and sides of 10-inch pie plate (I don't usually use all of the mixture, as it could be too thick). Chill until firm. Bake at 350 for 13 minutes. Cool completely.

Filling:
1/2 c. granulated sugar
1/3 c. cornstarch
1/4 t. salt
1 1/2 c. cream
1 1/2 c. whole milk
3 large egg yolks
1/2 vanilla bean
2 T. butter (NOT margarine)
1 t. vanilla extract

Whisk everything except bean, butter and vanilla in a medium saucepan. Cut 1/2 vanilla bean lengthwise and scrape seeds into mixture. Add bean to mixture. Cook over med-high heat, whisking constantly, until boiling and thick. Remove from heat Add 2 tablespoons butter and vanilla extract. Discard vanilla bean, transfer mixture to large bowl and cool in refrigerator, stirring often.

Assembly: 5-6 large somewhat ripe bananas, sliced into 1/4-inch thick pieces.

Spread 1 c of filling over bottom of crust. Top with slices of banana. Layer 1 c. of custard and another layer of banana slices. Top with remaining custard, covering bananas completely. Cover custard completely with Saran Wrap or the like. Refrigerate for several hours or overnight. This will make the crust chewy and allow the flavors to blend.
Paula in Orlando