Make the crust by combining the graham cracker crumbs, 6 tablespoons butter, and 1/4 cup sugar in a mixing bowl then mix.

Arrange the mixture in a 9 inch pie or cake pan. Gently Press the mixture to make it more compact.

Refrigerate for at least 1 hour.

Make the filling by heating a saucepan. Put-in 3/4 cup sugar, salt, cornstarch, and milk. Continuously stir until the mixture thickens and reaches boiling point.

Meanwhile, place the egg yolks in another mixing bowl and beat. Get 1/2 cup of the milk mixture from the sauce pan (do not turn off the heat yet) then mix with the beaten egg yolks.

Stir-in egg yolk mixture on the saucepan and continue cooking in low heat for 2 to 3 minutes while Stirring continuously.

Turn off the heat then put-in 2 tablespoons butter and vanilla extract then stir.

Transfer the mixture on a bowl then refrigerate for 1 to 1 1/2 hours.

Scoop half of the filling and arrange on the pie or cake pan with graham cracker crust.

Arrange the sliced bananas on top of the mixture.

Pour the remaining filling over the sliced bananas.

Prepare the topping by combining the heavy whipping cream and 1/2 teaspoon vanilla extract. Beat using an electric mixer until soft peaks form.

Spread the topping over the last layer of filling.

Garnish with chocolate curls (optional).

Serve. Share and enjoy!