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.