Neo-Classic Banana Cream Pie

By charlotteh371

Ingredients

• Process:
• FOR THE CRUST—
• 1/2 lb peanut butter sandwich cookies, coarsely crumbled (they pictured Nutter Butter)
• 1/4 t kosher salt
• Drizzle in:
• 2 T unsalted butter, melted
• FOR THE FILLING—
• Whisk Together:
• 2 eggs
• 1 T dark rum, optional
• Combine; Gradually Add:
• 1 c sugar
• 2 T cornstarch
• 1 T all-purpose flour
• pinch of salt
• 2 c whole milk
• Off Heat, Add:
• 2 T unsalted butter
• 1/2 t vanilla extract
• Assemble Pie with:
• 3 ripe, firm banana, quartered
• Serve with (Optional)
• White Chocolate Whipped Cream, Chocolate Curls, and chopped peanuts

Preparation

Step 1

Coat a 9” tart pan with removable bottom with nonstick spray.
Process cookies and salt for the crust in a food processor until fine.
Drizzle in butter while machine is running. Transfer crumbs to prepared pan and lightly press to cover bottom and sides; set aside.
Whisk eggs and optional rum for the filling in a small bowl.
Combine sugar, cornstarch, flour, and salt in a saucepan, whisking to break up lumps. Gradually add milk and whisk until smooth. Cook over medium heat until thickened, about 8 minutes. Temper some of the hot custard into the egg mixture, then add egg mixture to remaining custard. Continue to cook unitl thick and bubbly, about 3 minutes.
Off heat, add butter and vanilla.
Assemble pie by arranging bananas in the crust as on Page 50 (the banana quarters are sliced lengthwise, not in circles). Pour filling over bananas and smooth to cover. Wrap loosely in plastic and chill overnight.
Serve pie plain or with optional whipped cream, chocolate, and peanut garnishes.

White Chocolate Whipped Cream

Makes About 2 cups
Total Time: 10 Minutes + Chilling

Simmer:
1c heavy cream
Pour Over; Chill, then Whip:
4 oz white chocolate, chopped.

Simmer cream in a saucepan.
Pour hot cream over chocolate and let stand 5 minutes to melt; stir until smooth. Cover and chill until completely cold (base may be made up to 1 day ahead). Before serving, whip the chilled base by hand using a whisk until soft peaks form. Don't use a hand mixure it's too easy to over beat