The best laid plans…I’ve been meaning to post this recipe for 6 weeks. But you know, illness and life and kids happened. Thank goodness a really awesome pie is appropriate anytime of year.

For Father’s Day, while my girls “gave” their daddy a present, I wanted to bake something special. My husband loves banana cream pie, and I’ve never been satisfied with my renditions of the dessert, so I set out to find a perfect recipe.

Luckily, I didn’t have to look very far, because the first recipe I tried was basically perfect. The first time I try a recipe, I always follow the ingredients and instructions exactly. The next time around, I start tweaking things. I found this recipe on the blog Chef in Training and only ended up changing only a couple of small things. Mostly the amount of sugar because I don’t like my desserts too sweet. If you like things on the sweeter side, you can add about 2 additional tablespoons of sugar to each component.

This graham cracker crust recipe is one of the best I’ve found. It holds up pretty well to the filling, even after a couple of days in the fridge. It’s also pretty easy to cut. Sometimes graham cracker crusts crumble when you cut them, and this one doesn’t. Then there’s the banana cream filling. So smooth, so easy, just perfect. And you obviously can’t go wrong with a huge mound of whipped cream.

Here’s the recipe!

Banana Cream Pie

Graham Cracker Crust
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 7 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.
2. In a pie plate, mix together graham cracker crumbs and sugar.
3. Add melted butter and mix until fully incorporated.
4. Press evenly into bottom and sides of pie plate.
5. Bake for 7 minutes and cool completely.

Banana Cream Filling
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 cups half-and-half
• 4 egg yolks
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
• 2 bananas, sliced

1. In a small pot, combine sugar and cornstarch.
2. Add half-and-half and egg yolks and whisk until combined.
3. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute or until the thickness of pudding.
4. Remove from heat and stir in butter and vanilla.
5. Pour 1/2 of the filling into the cooled crust.
6. Cover completely with a single layer of sliced bananas.
7. Pour the rest of the filling over the bananas.
8. Cover with plastic wrap, ensuring the wrap touches the filling directly.
9. Chill in refrigerator for at least 3 hours, or up to overnight.
10. Top with another layer of sliced bananas.

Whipped Cream Topping
• 2 cups heavy whipping cream
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract

1. Chill mixing bowl and beaters for 15 minutes.
2. Beat whipping cream on medium high speed.
3. Gradually add sugar and vanilla.
4. Beat until stiff peaks form.
5. Spread whipped cream on top of the sliced bananas.