Banana Cream Pie!

For the filling:
1 c. sugar
1/4 c. cornstarch
3 c. milk
2 eggs, lightly beaten
3 T. butter
2 t. vanilla extract
3 bananas

For the crust:
8 sheets of graham crackers
2 T. butter, softened
1 T. water

For the topping:
1 c. heavy cream
1/4 c. sugar
1 banana
fresh mint leaves

In a large saucepan, combine sugar, cornstarch, and milk.  Whisk over medium heat until thick and bubbly.  Reduce heat, cook and stir 2 minutes more.  Remove from heat.  Stir a small amount of hot filling into eggs in a separate bowl.  Add eggs to the pan and bring to a boil.  Cook and whisk for two more minutes.  Remove from the heat and stir in butter and vanilla.  Press plastic wrap onto the surface of the custard and refrigerate for 30 minutes.  Meanwhile, make the crust by pulsing graham crackers in a food processor until crumbly.  Add butter and water and pulse until combined.  Spread in a pie pan and bake for 10 minutes at 350 degrees.  Let the crust cool and add half of the custard.  Layer with sliced bananas and top with the rest of the custard.  Refrigerate for 6 hours or overnight.  Whisk cream and sugar on medium-high speed for 2 minutes or until thick.  Spread whipped cream over the pie and top with a sliced banana and mint before serving.