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Ingredients
- graham cracker crust
- 1/2 cup sugar 1/3 cup cornstarch
- 1/4 tsp salt
- 1 1/2 cups whipping cream
- 1 1/2 cups whole milk
- 3 egg yolks
- 1/2 vanilla bean, split lengthwise
- 2 TBS unsalted butter
- 1 tsp vanilla
- 5 ripe bananas, peeled, cut crosswise into 1/4 inch slices
Preparation
Step 1
Whisk sugar, cornstarch and salt in pot to blend. Gradually whisk in whipping cream and milk, then egg yolks. Scrape in seeds of vanilla bean, then add bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla. Dicard vanilla bean. Transfer to large bowl and cool completely, whisking occationally, for about an hour.
Stir to loosen and put 1 cup of custard in crust. Top with half of sliced banans, then 1 cup of custard, civering banans completely. Repeat layering with remaining bananas and custard. Chill until filling is set and crust softens slightly, at least 8 hours.