Banana Cream Pie

This morning I looked at a bunch of bananas that were on the counter and noticed they were getting a bit on the ripe side. With all this heat it is difficult to keep bananas from getting really ripe really fast! So, I put the entire bunch in the fridge. I came home from work, clothes drenched in sweat, opened the fridge and BAM! I was hit with the smell of cold bananas. My first thought was, "where is the banana cream pie?" and started looking for it. It didn't take long for me to realize there was no banana cream pie to be had and I couldn't stop my mouth from watering. The best solution was to make banana cream pie. Of course! Here is a classic banana cream pie recipe with a twist: nuts! Enjoy!

Banana Cream Pie

1- 9inch pie crust (frozen, refrigerated, or homemade)

1 1/2 ripe, but firm, bananas sliced

1/2 cup toasted walnuts or pecans

4 egg yolks

2/3 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups whole milk

1 tablespoon butter

2 tablespoon vanilla

Bake the crust as directed and allow to cool completely (don't forget to poke the crust with a fork before you bake it!). Toast the nuts in the oven with the pie crust, but only for a few minutes. Nuts are full of oil and can burn easily. Once the crust is cooled, fill the bottom with the banana slices and 1/4 cup of the walnuts.

Beat the egg yolks with a fork until blended. Whisk the dry ingredients in a medium saucepan: sugar, cornstarch, and salt (the stove should not be on for this). Gradually whisk in the milk. Turn the heat on to medium and stir constantly until the mixture thickens and boils. Boil and stir and 1 minute. Slowly drizzle at least 2/3 of the milk mixture into the egg yolks, whisking constantly. Combine the egg and milk mixture with the remaining milk in the pan all at once (no drizzling this time). Turn the heat to medium and bring the mixture (a custard now!) back to a boil, stirring constantly. Boil and stir for one minute and remove from heat. Stir in the butter and vanilla. Pour over the bananas and nuts in the pie crust. The recipe makes enough custard to fill a 9inch pie pan to the brim. You might have a little left over to lick or dip graham crackers in.

Cover the pie with plastic wrap so a tough layer doesn't form on top. Refrigerate for 2-3 hours before serving. Store in the refrigerator. Reserve the remaining nuts for garnish when the pie is served.