Hannah Banana Creme Pie

Finally, here is the recipe for my award winning Hannah Banana Creme Pie. You can see more pictures of the process here.

For the crust:
5 oz (half a bag) of chocolate cookies (I use Newman's Own Alphabet Cookies)
1 Tbs butter, melted
1/2 egg white

For the filling:
4 egg yolks
2 1/2 C milk
3/4 C sugar
3 Tbs cornstarch
Vanilla extract
1 Tbs butter
2 bananas

Whipped cream

Start by making your crust. In a food processor, grind the cookies into a fine powder. Remove about one tablespoon and set aside, leaving the rest of the crumbs in the food processor. Add the melted butter and egg white to the food processor to make a dough. Using your fingers, press the mixture into a pie pan and bake at 350 degrees for 10-15 minutes. Let cool.

Meanwhile, combine the cornstarch and sugar in a bowl. Scald the milk in a medium saucepan. Remove from heat and add a quarter cup of the milk to your cornstarch and sugar mixture to make a slurry, and then add it back into the saucepan of milk. Return to the heat and stir constantly until it thickens. Remove from heat again and add the egg yolks, one at a time, stirring constantly. Return to low heat, continuing to stir, for another minute or two. The mixture should be very thick. At this point, you can add a little vanilla to taste and the butter, stirring until it's incorporated completely into the custard.

Slice the bananas and arrange the slices in the bottom of your crust. Pour the warm custard over them and refrigerate until cold (or overnight). When you are ready to serve, top with freshly whipped cream and sprinkle with the reserved cookie crumbs.