Meet Banana Cream pie, a classic and undeniable mouthwatering dessert combining a buttery Marie Biscuit Crust, light foamy Custard Filling, and fresh banana slices. Takes only a few ingredients and is a quick version of an amazing old-fashioned favorite dish!

1. Crush marie biscuits with food processor and combine the crumbs with melted butter. Pour into the 24 cm spring-form pan. Press down the crush mixture on the bottom and the sides. 2. In a saucepan, combine sugar, cornstarch, and salt. Add in milk and whisk until there is no lump. Heat milk mixture over medium heat, whisk continuously until thickened.

3. In a small bowl, lightly beat the egg yolk then slowly stir about ¼ cup hot milk mixture into the egg yolk until well combined. Whisk back the egg mixture to a saucepan. 4. Continue to cook over medium heat for 2 minutes or until thickened. Remove the saucepan from heat, then add butter and vanilla and whisk until well combined. 5. Transfer the custard cream to a bowl. Cover it with plastic wrap and press it directly onto the surface of the custard cream to prevent it from forming a skin on the surface.

6. Slice the banana and set aside. 7. Pour the custard about ⅓ of it onto the bottom of the crust, then add a layer of sliced banana, and pour the rest of the custard cream. Smooth out then cover it with plastic wrap and refrigerate. 8. Place cold heavy cream in the bowl and whisk until hard peaks. When ready to serve, add the whipped cream on top of the pie and garnish it with sliced banana. Enjoy!

– To keep the banana slices at their optimum, bake the crust the night before, then make the pudding in the morning. Add the banana slices and pudding to the crust. Now refrigerate until close to serving or at least 4 hours. Then top with the whipped cream, more banana slices, and graham cracker crumbs, and serve. – If you want to make the pie 2-3 days ahead just add the bananas and whipped cream before serving. Fresh bananas will get brown and mushy in a few days so best to add before serving. – You can add a tablespoon less cornstarch to the filling for a softer texture. It’s a delicate balance between texture and stability!