Banana Cream Pie

CRUST atta flour, dash of salt and melted butter, baked until golden brown and cooled. OR ground almonds with butter to hold them together, baked until lightly toasted.


FILLING
1/2 gallon milk
1 cup vanilla sugar
sliced bananas

TOPPING
2 cups whipped cream
2- 3 T powdered sugar

DIRECTIONS:
1. Spread the cracker (or cookie crumbs, or toasted almonds) into a spring form pan or large pie pan. Work up the sides at least an inch.
2. Cook down the milk and vanilla sugar until thick. Test a little drop in water to check what the consistency  will be when cooled. It should not be runny or dry, but thick like pudding.
3. Layer sliced bananas onto the graham cracker crust. Add the filling on top of the bananas. Add another layer of bananas on top of the pudding (OR on top of the whipped cream added next in step 4 as follows, as a garnish).
4. Finish pie with a generous layer of sweetened whipped cream before offering to Krishna.

VARIATION
When I have no time for pie crust and filling, I just put bananas and cream on top of banana bread! :)