Best Banana Cream Pie

By foodiva

Ingredients

• 1 homemade or store-bought 9-inch pastry crust, baked and cooled
• 1 1/4 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 6 egg yolks
• 6 tablespoons butter, at room temperature
• 1/4 cup plus 1 teaspoon cornstarch
• 1 teaspoon vanilla extract
• 1 vanilla bean
• 2 bananas, peeled and sliced
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Details

Servings 6
Preparation time 45mins
Cooking time 60mins
Adapted from thatskinnychickcanbake.com

Preparation

Step 1

Instructions
Split the vanilla bean lengthwise and scrape out seeds. Add vanilla pod, milk and cream to a saucepan. Set aside vanilla bean seeds.
Whisk sugar and cornstarch together in a large bowl. Add egg yolks and vanilla bean seeds. Whisk until mixture is smooth and lightens in color.
Heat the milk and cream mixture till it almost boils (you will see small bubbles around the pan's edge). Remove from heat and discard the vanilla pods. While whisking, slowly drizzle a scant cup of the hot liquid into the egg yolk mixture to temper the eggs. Then slowly add the rest of the hot liquid continuing to whisk until smooth.
Return the mixture to the stovetop and cook at a medium temperature, whisking constantly, until very thick like pudding. Adjust heat to prevent scorching if needed. Remove from heat and stir a few times till mixture cools to about 140º.
Scrape mixture into a food processor, then add the butter and vanilla. Pulse until butter is melted and custard is smooth and glossy. Remove to a bowl and set over ice water, stirring occasionally till cool (I fill my sink partway with ice cubes and water). Cover surface with plastic and refrigerate at least 3 hours.
Scrape about half the custard into prepared pie crust. Arrange banana slices over custard, then top with remaining custard.
Whip cream with powdered sugar and vanilla. Top pie with whipped cream.

Instructions