Banana Cream Pie

Crust • 20 whole graham cracker (10 ounces total), broken • 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced • 1/2 cup packed golden brown sugar Filling • 1/2 cup sugar • 1/3 cup cornstarch • 1/4 teaspoon salt • 1 1/2 cups whipping cream • 1 1/2 cups whole milk • 3 large egg yolks • 1/2 vanilla bean, split lengthwise • 2 tablespoons (1/4 stick) unsalted butter • 1 teaspoon vanilla extract • 5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices

For crust: Position rack in center of oven and preheat to 350°F. Combine graham crackers, butter and sugar in processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom and up sides of a 10" diameter glass pie dish or springform pan. Bake crust 10 minutes. Allow to cool completely. For filling: Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour. Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.