Ingredients
- garnish:
- 1 orange, juiced
- 3 bananas peeled and sliced
- 1 graham cracker pie crust
- 3/4 c sugar
- 1/4 c cornstarch
- 1/8 tsp salt
- 1 1/2 c whole milk
- 1 c heavy cream
- 6 large egg yolks
- 2 tsp vanilla
- 1/3 c white chocolate chips
- 1 c heavy cream
- 2 tbs powdered sugar
Preparation
Step 1
to make filling
Squeeze orange juice over banana slices to prevent browning. When ready to make custard, drain banana slices and arrange in bottom of pie crust.
In medium saucepan, stir together sugar, cornstarch and salt. Stir in milk and 1 cup of the cream. Heat over medium heat gently stirring until mixture thickens and just comes to a boil. Remove from heat. In meduim mixing bowl, stir 1 cup hot mixture into egg yolks. Return saucepan to low heat and reheat mixture to a boil scraping bottom of pan steadily with flat ended spatula. Pour about 1/3 egg mixture into saucepan. Bring mixture in saucepan back to boil. By now it is probably very thick and boils with big bubbles, and is threatening to stick to the bottom. Keep scraping bottom and continue adding egg yolk mixture. (You must get entire mixture hot enough to kill enzymes in egg yolks that can wreck starch and turn pie into soup in refrigerator).
After custard has been thoroughly heated, stir in vanilla and chocolate chips until melted. Pour custard immediately into crust with bananas. Refrigerate at once until well chilled (cover top of pie with plastic wrap to keep skin from forming)
to garnish
Whip cream with sugar and top pie with whipped cream