Banana Cream Pie with Gingersnap Crust

My husband and I went to dinner at a restaurant known for it’s banana cream pie. I was disappointed (don’t get me wrong, I ate the entire thing) but the pie was too heavy and had an artificial element to it. The very next day I made this pie… banana cream just the way I like it. Creamy and vanilla-y and with the spicy crunch of gingersnaps. YUM, YUM, YUM!

Ingredients:

-crust-

2 cups crushed gingersnaps

5 Tbs melted butter

3 Tbs sugar

-filling-

2-3 bananas, sliced

2/3 cups sugar

4 Tbs cornstarch

1/8 tsp salt

2 1/2 cups whole milk

1/4 cup whipping cream

2 egg yolks

2 Tbs unsalted butter

2 tsp vanilla extract

-topping-

sweetened whipped cream

sliced banna

crushed gingersnaps

Directions:

Preheat oven to 375

1) In a mixing bowl, combine the gingersnap cookie crumbs, butter and sugar. Mix thoroughly. Press the cookie mixture into a 9- inch pie pan, building up thick sides with a neat edge. Bake 6 minutes. Let cool, in the pan, on a wire rack.

2) Put the sugar, cornstarch and salt in a saucepan, In a bowl, whisk the milk, cream, and egg yolks. Add the egg mixture to the saucepan.

3) Cook over low heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from the heat. Add the butter and vanilla.

4) Arrange the sliced banana covering the bottom of the cooled pie crust. Pour the hot custard over the top of the bananas. Place pie in the fridge and cool completely.

5) Top cooled pie with Whipped cream and banana slices and crushed gingersnaps. Enjoy!