- 6
Ingredients
- 5 large egg yolks
- 6 tablespoons sugar
- 3 tablespoons cornstarch, sifted
- 1/4 teaspoon fine sea salt
- 2 cups half-and-half
- 1 teaspoon pure vanilla extract
- 3 tablespoons banana liqueur, such as crème de banana, or 2 teaspoons banana extract
- 2 1/2 tablespoons unsalted butter, cut into cubes, at room temperature
- 1 recipe Nilla wafer piecrust, prebaked (Recipe below)
- 3 large bananas, cut into 1/4-inch-thick slices, plus more for decorating
- 1 recipe fresh whipped cream (Recipe below)
- Freshly grated nutmeg for garnish
- Nilla wafers for decorating
Preparation
Step 1
• In heatproof bowl, whisk together egg yolks, sugar, cornstarch, and salt until thick and pale in color. Set aside.
• In medium saucepan, heat half-and-half to just below boil. Whisk about 1 cup hot half-and-half into egg yolk mixture to temper yolks, so they won’t curdle, then, continuing to whisk, add remainder of half-and-half in steady stream.
• Set bowl over saucepan of simmering water (do not let bottom of bowl touch water) and cook, whisking constantly, until thickened, 5 to 7 minutes.
• Remove bowl from heat and whisk in vanilla and banana liqueur or extract until well combined. Let filling mixture sit for 2 to 3 minutes to cool slightly, then whisk in butter until custard is smooth and silky. Place piece of plastic wrap directly on top of custard so that skin does not form and let cool for 30 minutes, or until it reaches room temp and filling has cooled, pour half of it into prepared pie crust. Add layer of sliced bananas, followed by rest of filling. Cover with plastic wrap and place it in refrigerator to chill for at least 3 hours, or overnight.
• Pile the whipped cream on top of the pie with a spatula. Sprinkle with grated nutmeg and decorate with vanilla wafers and banana slices. Pie is best served same day, but it can be covered and refrigerated for up to 3 days.
TIP – Here is great way to prevent bananas from turning brown in your pie. Using pastry brush, brush them with lemon or orange juice. Other liquids you can use are lime juice, pineapple juice, orange soda, or lemon-lime soda.
RECIPE: Fresh Whipped Cream
INGREDIENTS:
• 2 cups heavy cream
• ¼ cup confectioners’ sugar
DIRECTIONS:
• Using a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the cream on medium speed until is starts to thicken. Add the confectioners’ sugar and beat until the cream holds nice soft peaks.
• 3 ½ cups Nilla wafers
• 2 tablespoons unbleached all-purpose flour
• 2 tablespoons sugar
• Pinch of fine sea salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature