Banana-Cream Pie

• 1 1/4 cup graham-cracker crumbs, about 10 or 11 whole crackers
• 1 teaspoon sugar
• 4 tablespoons butter, melted
• 1 23 cups milk
• 1/4 cup plus 3 tablespoons sugar
• 1/2 vanilla bean, seeds scraped out and reserved
• 3 tablespoons cornstarch
• 1 large egg
• 2 large egg yolks
• 1 1/2 tablespoons butter
• 1 1/2 cups heavy cream
• 1/4 cup creme fraiche
• 3 1/2 medium bananas, sliced into 3/8-inch-thick rounds

1. Preheat oven to 325 degrees.
2. In a bowl, combine the crumbs and sugar.
3. Add the butter and mix, first with a fork, then with your fingers, until the crumbs are moistened.
4. Pour the mixture into a 9-inch pie pan, using a flat-bottomed cup to press the crumbs evenly.
5. The edges of the shell will be crumbly.
6. Bake until lightly browned, 9 or 10 minutes.
7. Cool completely.
8. Prepare the pastry cream: In a medium saucepan over medium heat, combine the milk, 1/4 cup sugar and the vanilla bean and seeds and bring to a simmer.
9. Over a small bowl, sift the remaining 3 tablespoons sugar with the cornstarch.
10. In a large bowl, whisk together the egg and yolks.
11. When the milk comes to a simmer, discard the vanilla bean.
12. Add the cornstarch mixture to the eggs and whisk until well combined.
13. While whisking the egg mixture, slowly pour in about 1/4 of the milk.
14. Transfer this mixture into the saucepan, set over low heat and simmer, whisking constantly, until it reaches the consistency of thick pudding.
15. (Be careful not to curdle the eggs.)
16. Remove from the heat and stir in the butter until incorporated.
17. Pour into a shallow bowl, place plastic wrap directly on the surface and chill.

grahamcracker crumbs, sugar, butter, milk, sugar, vanilla bean, cornstarch, egg, egg yolks, butter, heavy cream, creme fraiche, bananas

Taken from cooking.nytimes.com/recipes/11172 (may not work)