Fill a large bowl with ice, and add enough water to fill the bowl halfway. Place a medium bowl in it with a fine mesh strainer nearby along with a piece of buttered wax paper. Set aside.

Place the sugar and egg yolks in a medium bowl and whisk until well incorporated. Add the cornstarch and and whisk vigorously until smooth.

Generously spray (12) silicone muffin cups or muffin pan with cooking spray and divide the cooked broccoli evenly between each.

Place the mixture back in the saucepan and cook over medium heat, whisking constantly to prevent lumps, until the mixture begins to boil. Continue to cook for another minute until very thick, whisking constantly. Remove from heat and whisk in the vanilla and softened butter.

Strain the pastry cream through the sieve into the bowl over the ice bath using a rubber scraper to gently press it through as needed.

Cover the pastry cream with the buttered wax paper to prevent a skin from forming and allow to cool at room temperature. Once cooled, place in the refrigerator for a minimum of 2 hours and up to 2 days in advance.

Preheat the oven to 350 degrees. Grease a pie pan with butter or cooking spray and set aside. Melt the butter in a medium bowl for one minute or until melted.

Add the graham cracker crumbs, sugar and pinch of salt, and stir well until the crumbs are coated with the butter.

Pour the mixture into the prepared pie pan and press an even layer from the middle out to the corners and up the sides. This can be done easily with the bottom of a measuring cup.

Bake for 10 minutes, or until lightly golden. Cool slightly on a wire rack.

Gently toss sliced bananas into the chilled pastry cream until completely coated, reserving some for the top if desired. Pour into the pie crust and spread evenly. From here, chill for about 30 minutes.

Pipe the whipped cream decoratively around the edges and in the center (I used a 1M tip), or simply spread it over the top. Garnish with sliced banana just before serving, if desired. Enjoy!