Eliza's Banana Cream Pie

Method

1. Preheat oven to 375°F.
2. In a small bowl, combine graham cracker crumbs and sugar and mix well. Add melted butter and mix until well blended.
3. Press into a 9-inch pie pan and bake for 7 minutes. Cool completely.
4. In a medium saucepan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to a boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter and vanilla.
5. Pour half of the filling into the crust.
6. Top with sliced bananas to cover the filling, then pour the rest of the filling over the bananas.
7. Cover with plastic wrap directly on the filling to avoid a sticky film on top. Chill for at least 3 hours.
8. Top with another layer of sliced bananas.
9. In a medium mixing bowl, beat the whipping cream at high speed. Gradually add sugar and vanilla. Beat until stiff peaks form — not soft, but not turning to butter either.
10. Spread the whipped cream over the top of the bananas and garnish with a few more banana slices. Serve.