Martha Stewart's Banana Cream Pie

From her YouTube channel

Ingredients

Custard

1 vanilla bean (or equivalent)

2 C heavy cream

1 1/2 C whole milk

1/2 C sugar

3 egg yolks

2 eggs

1/2 C cornstarch

1 C sugar

Crust

10 graham crackers

1/4 C sugar

4 T melted butter

Pie

6-7 ripe bananas

Instructions

Custard

In a large saucepan, place the vanilla bean, milk, cream, and sugar. On high, whisk until the mixture comes to a boil and the sugar dissolves.

In a large bowl, whisk eggs, egg yolks, corn starch, and sugar until everything is integrated. It will be thick at first.

Temper the eggs with the hot milk mixture, one ladle at a time, and repeat a few times.

Return tempered egg mixture to pot, and reduce the heat.

Whisk constantly until it's thickened, and a finger drawn through the back of a spoon stays open.

Pass the custard through a fine mesh strainer.

Cover with plastic wrap to prevent a skin from forming and refrigerate until cold, for about four hours.

Crust

Oven to 350

Crush the graham crackers. 

Add the butter and sugar.

Press into a 9" glass pie pan and bake until golden brown, about 25 minutes.

Cool the crust to room temperature.

Pie

Slice the bananas a 1/4" thick on the diagonal. Don't use the ends, and remove the blemishes.

Put a layer of custard in the bottom of the pie pan, then a layer of bananas, shingled.

Repeat 1 time, then top the pie with custard.

Cover and refrigerate.

Top with whipped cream and serve.