Banana Cream Pie

This is a recipe for making a
banana cream pie from scratch.
I've cheated at times and used
vanilla pie filling which is easy
but doesn't taste as good as this.

Ingredients:
Cooking spray
12 graham cracker squares (6 full sheets)
2 tablespoons butter, softened
1 1/2 teaspoons unflavored gelatin
3 tablespoons boiling water
1/3 cup, plus 1/2 teaspoon sugar
3 tablespoons all-purpose flour
2 egg yolks
1 1/2 cups 1 percent lowfat milk
1 teaspoon vanilla extract
2 cups sliced banana (3 medium bananas)
1/4 cup whipping cream
1/2 teaspoon sugar

Directions:
Pre-heat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray.
In a food processor, process graham crackers
until finely ground. Add butter and
1 tablespoon of water, and process until
the crumb clumps together.
Press crumb mixture into bottom
of pie plate and about 1/2-inch up the sides.
Bake in the oven for 10 minutes, then let cool.
In the meantime, make the filling.
Put the gelatin in a small bowl;
add 3 tablespoons of boiling water
and stir until gelatin is dissolved.
In a medium saucepan, whisk together
1/3 cup of sugar and the flour.
In a medium bowl lightly beat the
milk and eggs together. Add the egg
and milk mixture to the saucepan
and whisk so the flour and sugar dissolve.
Cook over a medium heat, stirring constantly,
for 10 minutes, until mixture comes to a
boil and has thickened. Stir in the vanilla
extract and gelatin. Set aside to cool slightly.
Arrange the sliced bananas on the graham cracker
crust and pour the pudding on top.
Place in the refrigerator until the
pudding has set, about 3 hours.
Whip the cream with an electric beater.
When it is about halfway done,
add 1/2 teaspoon of sugar, then continue
whipping until fully whipped.
Place whipped cream around top of pie.