Scald your milk ( Suggestion: Place your milk in your microwave for 3 to 5 minutes. Do not allow your milk to boil.)

Combine your scalded milk, sugar, flour and salt, whisking it together until mixed in a medium to large pot over medium heat.

Continue over the medium heat to whisk until the sauce starts to thicken….8-10 minutes until it is a pudding like texture.

As it thickens, reduce the heat but continue to stir for at least 3-4 minutes.

Whisk your egg yolks in another bowl then add a tablespoon of your heated pudding and stir to temper your eggs avoiding it to curdle.

Add the tempered eggs to the pudding continuing it over low heat for 3-4 minutes. Remove from heat.

Stir to combine the butter, banana flavoring and vanilla.

Slice your remaining bananas placing them on top of your prepared graham cracker crust.

Pour your banana pudding over the graham cracker crust next place it in your fridge to chill for several hours.

Whip the heavy cream, add the white sugar and vanilla as it begins to thicken.

Once whipped and fluffy place the whipped cream on the chilled pie.

For extra goodness sprinkle toasted coconut on the top of your pie.