As long as I can remember, this has been my mom’s favorite dessert. Although different from her version, this one is quite good.

Crust

2 Ѕ cups graham cracker crumbs ⅓ cup sugar ј cup mashed banana

4 tablespoons (Ѕ stick) butter, melted

Filling

Ѕ cup sugar

⅓ cup cornstarch

ј teaspoon salt

1Ѕ cups heavy cream

1Ѕ cups milk

3 large egg yolks, lightly beaten Ѕ vanilla bean, split lengthwise 2 tablespoons butter 1 teaspoon vanilla extract

5 ripe bananas, cut crosswise into ј-inch slices

To make crust, stir graham cracker crumbs, sugar, and banana in large bowl to blend. Add butter and stir to moisten evenly. Press onto bottom and sides of a 10-inch glass pie dish. Refrigerate until frm, about 30 minutes. Preheat oven to 350 degrees. Bake crust until set and golden pale, about 15 minutes. Cool completely.

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

Spread 1 cup custard over bottom of crust. Top with half the banana slices and then 1 cup custard, covering bananas completely. Repeat layering with remaining custard and bananas. Refrigerate until flling is set and crust softens slightly, at least 8 hours and up to 1 day.

Yield: 8 servings