Start by heating your oven to 350 degrees F.

Next, mix the graham cracker crumbs, sugar, and melted butter until they are thoroughly incorporated.

Set aside two tablespoons of the crumb mixture for later.

Press the remaining crumbs into the bottom and sides of a pie pan.

Bake for 5-10 minutes. Once it is a toasty brown color and is all sticking together well it is done.

Allow it to cool.

Scald two cups of milk in a medium sized stock pot over medium heat. Once the milk reaches 170 degrees F or it has a skin on top, off the heat.

Whisk together the sugar, cornstarch, and flour in a bowl and set aside.

Crack both eggs into a medium sized bowl. Take 1/2 cup of the scalded milk and slowly whisk it into the eggs.

Add the sugar/cornstarch/flour mixture to the eggs, then stir them into the the hot milk on the stove.

Gently simmer this mixture on medium-medium high heat until it starts to get good and thick like a pudding.

Remove from the heat.

Add 1/4 cup of butter and 1 tsp vanilla to the pudding and stir in.

Make a simple whipped cream by mixing 1-2 cups of cream on medium high with a stand mixer. Once it forms stiff peaks, add in sugar 1 tsp at a time until you like the taste. Add 1-2 tsp vanilla and blend thoroughly.

Slice up the three peeled bananas. Cover the bottom of the cooled cracker crust.

Pour half the pudding mixture on top.

Add another layer of banana slices on top of the pudding.

Pour the rest of the pudding over top. Allow it to cool completely.

Gently spread the whipped cream across the top for an even topping if eating the pie immediately. Top individual pieces with whipped cream for it to keep longer.

Sprinkle with the two tablespoons of graham cracker you set aside earlier.

Keeps well for up to three days in the fridge.