Banana Custard Pie

Freestyled a banana custard pie tonight. Basic homemade graham cracker crust (2), then:

Mash four very ripe bananas (approx. 2 cups) with a fork and put in blender or food processor. Add 1 and 2/3 cups half n half. Blend till smooth. In a bowl, break three eggs and add two egg yolks. Add 1 cup white sugar. This was WAY too much sugar. I was basing this on my squash/pumpkin pie recipe, which obviously needs the extra sugar. Didn't think of that. I'd reduce it to between 1/2 and 1/3 cups next time. Maybe none.

Anyway, whisk the eggs and sugar together. Add about a teaspoon of vanilla extract. Whisking vigorously incorporates air, which might not be so great. Can create sort of a foamy pie surface. Mix the blended banana/cream mixture into the egg/sugar mixture. Pour into cooled graham crusts. Should be enough for two pies. Bake at 350º F for about 30 minutes.

Cool, then refrigerate before serving. Good with whipped cream and toasted walnuts.

Squash Custard

3/4 c. Cooked Squash, Mashed (acorn is good, but could be pumpkin or butternut, or anything)
1/3 c. B. Sugar
1/3 t. Cinnamon
1/3 t. Ginger
1 Egg + 1 Yolk
1/2 c. Cream/Half-n-half

Preaheat oven to 325ºF. Boil teakettle full of water.

Roast or steam squash, cool and peel skins. Mash or cuisinart to desired consistency. Beat eggs with sugar, then add all other ingredients, mixing well. Grease 3 or 4 rammekins and distribute mix equally among them. Place in glass baking dish and pour in pre-heated water bath. Put in oven for 30 to 50 minutes, or until set. Remove and cool before serving. Whipped cream.