My Best Banana Cream Pie

I'm extremely confident that Marilyn M. Moore truly did disclose the recipe for her best banana cream pie! And that's exactly what she named the recipe in "The Wooden Spoon Dessert Book." This is the first banana cream pie I've ever made, and I couldn't be more pleased with the way it turned out. The vanilla wafer crust is so yummy (even with reduced fat cookies). The custard is so creamy and delicious. Once it sits in the fridge layered with the bananas, the banana flavor infuses into everything and becomes so fragrant and wonderful! It seems like it would be such a heavy, rich dessert but somehow it feels light. I'm so pleased to finally have a recipe other than banana bread to use up ripe bananas!
My Best Banana Cream Pie (from The Wooden Spoon Dessert Book by Marilyn M. Moore)

Crust
1 3/4 cups vanilla-wafer crumbs (about 55 cookies)
3 tablespoons sugar
5 tablespoons melted unsalted butter (I used salted because I like a little salt in my crust)

Custard
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1/4 cup cold milk
3 large egg yolks, beaten
2 cups scalded milk
2 tablespoons soft unsalted butter
1 teaspoon vanilla extract
2 ripe bananas

Preheat oven to 350 degrees F. Remove 1/4 cup vanilla-wafer crumbs. Mix together remaining cookie crumbs, sugar, and melted butter. Press the mixture evenly into a 9-inch pie pan. Bake for 8-10 minutes, or until golden-brown. Cool on a wire rack.
For the custard, in a heavy saucepan stir together sugar, cornstarch, and salt, pressing out any lumps with the back of a spoon. Stir in the cold milk and beaten egg yolks. When the mixture is smooth, stir in the scalded milk. Cook over medium heat, stirring constantly. As soon as the mixture begins to thicken, turn the heat to low and continue to cook, stirring constantly, until thick and bubbly, about 1 minute longer. If the mixture threatens to become lumpy, remove it from the heat at once and stir vigorously until smooth. When thick, remove from the heat and gently stir in the softened butter and vanilla. Let cool 10 minutes, stirring occasionally to prevent a film from forming on top.
Spoon 1/3 of the filling into the cooled crust. Peel and slice the bananas into 1/4-inch slices over the filling. Spoon the remaining filling over the bananas. Refrigerate until firm, at least 3 hours.
Top with sweetened whipped cream and reserved vanilla-wafer crumbs. Refrigerate leftovers.

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