We can’t get enough! We’re making this dish for the third time this week.

Preheat your oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish.

Bake the crust for 10 minutes, then let it cool completely.

In a saucepan, combine 3/4 cup sugar and flour. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Reduce the heat and cook for 2 more minutes. Remove from heat.

Stir a small amount of the hot mixture into the beaten egg yolks, then return all to the saucepan. Bring to a gentle boil and cook for 2 more minutes, stirring constantly.

Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract. Let it cool slightly.

Slice bananas and arrange them in the cooled crust. Pour the custard over the bananas, spreading evenly.

Chill the pie in the refrigerator for at least 4 hours or until set.

In a large bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until soft peaks form.

Spread or pipe the whipped cream over the chilled pie before serving.

For a chocolate twist, add a layer of chocolate ganache over the crust before adding the bananas. You can also try using a vanilla wafer crust instead of graham crackers for a different texture. If you have picky eaters, consider blending the bananas into the custard for a smoother filling. For a lighter version, use low-fat milk and skip the whipped cream topping.