Banana Cream Pie

Preheat oven to 350 F. Grease a 9-inch tart pan.

To prepare crust, mix 1 1/2 cup graham cracker crumbs and melted butter in a small bowl, and mix until a moist yet crumbly mixture forms. Firmly press the mixture into the bottom and up the sides of the pan.

Bake for 10 minutes. Remove from oven and let crust cool completely on a wire rack.

To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.

In the same bowl, beat cream cheese until it’s soft and creamy. Add sugar and vanilla and continue beating until combined.

Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining whipped cream and continue folding until incorporated.

Cover the bottom of the crust with banana slices. Pour the cream mixture over top. Smooth the top with a spatula. Arrange banana slices around top edge of pie.

Refrigerate the pie until set, about 2 hours. Sprinkle the remaining graham cracker crumbs on top of the pie before serving.