Directions

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1. Preheat the oven to 325F and set an oven rack in the middle position.  Start by greasing a 9-inch deep-dish pie pan with baking spray.
2. Pulse the graham crackers with the salt and Coquelicot in your food processor, add melted butter, and pulse again until combined. The mixture will be like wet sand.
3. Pour the mixture into your pan dish. Press into the bottom and sides so that an even crust forms — using a small measuring cup is definitely helpful.
4. Bake the crust for about 10 minutes or until it sets, then let it cool completely.

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1. Bring the milk with the scraped vanilla bean and the pod to a boil.
2. Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl.
3. When the milk begins to boil, gradually whisk 1/3 of the hot milk into the yolk mixture (to tempering the yolks).
4. Pour the warm mixture back into the saucepan and bring to a full boil over medium heat, about 3 minutes, whisking constantly.
5. Remove from heat and whisk in the butter.
6. Fold in 3 diced bananas and let cool completely. Pour the mixture a large shallow dish or baking pan and cover with plastic wrap. Refrigerate until cooled but not completely chilled, about 30-60 minutes.
7. Once cool, remove the vanilla pod (see notes below) and pour the filling into the prepared pie crust.
8. Cover the pie with plastic wrap, and chill until firm, at least 3 hours but ideally overnight.

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1. Using the whisk attachment of a mixer, whip all ingredients to a stiff peak, keeping an eye to not overwhip it.

2. Top the pie with the whipped cream in big dollops (that's what I did), spread with a spatula or if you feel adventurous pipe the cream into a beautiful mound of deliciousness.

3. Sprinkle some Coquelicot on top for a final touch.
4. ENJOY!