I stayed with him over Christmas and asked to go through the whole process with him, to practice and watch his little finesse tricks. It was fun because a) he has a giant kitchen with lots of gadgets, b) he acted as my “prep cook” and got everything out and ready for me and c) he has a working dishwasher that makes cleaning up a lot easier than in my kitchen. I learned that when he’s making pies he keeps his ancient Betty Crocker cookbook out to follow along. Adorable.
Also, I should mention that this is one of my favorite desserts in the world. I made it for my birthday party the other night and everyone was more interested in the cake so I got the whole pie to myself which is just so much better because I get to reap the rewards of all my hard work.
Graham Cracker Crust
(The crust is a slight variation on the crust I make for the Dutch Apple Pie)
9 sheets Graham Crackers (or one of the little internal packages in a box)
6 tbsp butter, melted
¼ cup sugar
Preheat oven to 375*. Put crackers in a ziploc bag and seal well, smashing with a rolling pin until crumby. Transfer to a medium bowl, and add butter and sugar, mixing with your hands if necessary to integrate.
Transfer the cracker and butter combination into a pie pan and press down evenly until it looks like a pie shell. Bake for about 8-10 minutes. Let cool before filling.
Slice three bananas onto the cooled crust.
2 cups Milk
1/3 cup Flour
¾ cup Sugar
¼ tsp Salt
3 Egg Yolks
2 tbsp butter
1 tsp vanilla
Put milk, flour, sugar and salt in a sauce pan, mix well and turn on medium heat. Stir occasionally, and bring to a boil. Stir consistently for two minutes (my dad even sets a timer). Temper in the egg yolks by adding a little of the mixture to the eggs, then pour everything back into the pan. Stir for another two minutes, or until thick.
Add butter and vanilla and stir again. Remove from heat and pour onto banana-filled crust. Set aside to cool.
¾-1 cup whipping cream
Whip in a mixer until fluffy. Dollop on top of pie once it has set.