Ingredients
1/3 cup butter, cubed1-1/4 cups graham cracker crumbs3 tablespoons sugarFILLING:1/2 cup sugar2 tablespoons all-purpose flour2 tablespoons cornstarch2-1/4 cups whole milk3 large egg yolks, lightly beaten2 tablespoons butter1 teaspoon vanilla extract1/4 teaspoon salt1 to 2 medium firm bananas, cut into 1/4-inch slicesWhipped topping, optional
Preparation
Place butter in a greased 9-in. microwave-safe pie plate. Heat, uncovered, on high for 45 seconds or until melted. Stir in crumbs and sugar until combined.
Press onto the bottom and up the sides of plate. Microwave, uncovered, on high until crust is firm and holds together, 1 to 1-1/2 minutes. Cool completely on a wire rack.
For filling, in a 2-qt. microwave-safe bowl, combine sugar, flour and cornstarch. Gradually whisk in milk until smooth.
Microwave, uncovered, on high until thickened, 7-8 minutes, stirring every 2 minutes. Stir a small amount of hot filling into egg yolks. Gradually return to the bowl, stirring constantly. Microwave until bubbly, 30-60 seconds longer, stirring every 15 seconds. Stir in butter, vanilla and salt until butter is melted. Cool in bowl on a wire rack for 20 minutes, stirring several times.
Arrange bananas in crust. Top with filling. Cover and refrigerate 8 hours or overnight. If desired, serve with whipped topping and additional sliced bananas.
