Banana Cream Pie with Toasted Walnut Crumb Crust

I didn't grow up on banana cream pie. I was put in charge of doing Thanksgiving several years ago by some of my neighbors. We were all in grad school and didn't have our mothers there to cook for us. I told my girl friends that I would do the pies. One of my cute friends said that Thanksgiving just wouldn't be Thanksgiving without a Banana Cream Pie. I promised her I would make a good one. Here is THE BEST banana cream pie recipe!


Walnut/Graham Cracker Crust:


In a food processor grind up:

1 package graham crackers (10 large rectangles)
1/4 cup walnuts

(Save 1 TBL of this mixture for garnish)

Add to the mixture and pulse until crumbly:

6 T cold butter

Press into pie plate. Bake at 350 for 10 minutes.

Filling:

In a cold sauce pan mix with a whisk:

3 T cornstarch
1, 2/3 cup cold water

Now whisk in:

14 oz can sweet and condensed milk
3 egg yolks


Now turn the burner on medium to low heat and whisk slowly and constantly. After about 10 minutes the mixture will begin to bubble. Keep stirring while it bubbles for 2 minutes. Remove from heat.

Now add to the hot mixture:

2 T butter
1 tsp vanilla

Allow pudding mixture to cool to room temperature.


To put your pie together make sure the crust and the filling is at room temperature. Slice 1-2 bananas and soak in lemon juice for a minute. This makes the bananas keep their color. Layer 2 layers of sliced bananas on the bottom of pie crust. Now layer pudding on top. Garnish the top of the pie with REAL Whipped Cream and graham/walnut crumbs. Do not destroy the pie by using Cool Whip. There is a huge difference! I piped the cream through a sandwich baggie with a hole cut out of a corner.


For whipped Cream:


Blend fast for about 4 minutes:

1 small carton heavy cream
1/4 cup sugar

If you under beat the cream will be runny. If you over beat then you get curds of butter. You will have to buy a new carton of cream and start over.

Place finished pie in fridge for 6 hours. Lightly cover with suran wrap.