Favorite Banana Cream Pie with Honey Crust: Velvety Finish

Instructions:

1. Combine graham cracker crumbs, melted butter, honey, and salt in a bowl. Press the mixture firmly into the bottom and up the sides of the pie dish. Bake at 350°F (175°C) for 8 minutes until fragrant and golden. Let it cool completely before filling.
2. Whisk sugar, cornstarch, and salt into the milk in a saucepan over medium heat. Stir constantly until the mixture thickens and begins to bubble. Remove from heat and slowly whisk in the beaten egg yolks (tempering) to prevent curdling. Return to low heat for 2 minutes, then stir in vanilla and butter until the mixture is glossy and mahogany-colored.
3. Arrange a single layer of sliced bananas across the bottom of the cooled crust. Pour half of the warm custard over the fruit. Add a second layer of bananas and top with the remaining custard. Smooth the surface with a spatula.
4. Refrigerate the pie, uncovered, for at least 6 hours (or overnight) to set the structure. Just before serving, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the cream over the chilled custard and garnish with remaining banana slices.