Banana Cream Pie

Preheat oven to 350. For pie crust, blend the melted butter & graham cracker crumbs in a bowl until they stick together. Press the dough into the bottom & sides of a 10" pie plate. Bake for 20 minutes or until lightly toasted.

For filling, blend the flour, sugar & salt in a heavy saucepan. Slowly whisk in the milk & cook over medium heat, stirring continually, until filling is smooth & thick & coats the back of a wooden spoon (7-8 minutes).

Beat the egg yolks in a separate bowl & stir in 1/2 cup of the warm mixture, then pour back into the saucepan. Cook for 5 more minutes, stirring constantly.

Remove from heat & stir in vanilla & butter.

Let the mixture cool, covered, for 5 minutes, then re stir & pour 1/2 of it into the baked pie crust. Swirl the pie plate so the sides of the crusts are coated with the cream.

Slice the bananas evenly over the cream & dust them with confectioner’s sugar. Pour the remaining pudding over the bananas, then refrigerate until ready to serve.

Spread with whipped cream & garnish with banana chips.