Banana Cream Pie

By carvalhohm

Ingredients

• 1 fully baked 9" pie crust
• 3 bananas
• Vanilla Custard (recipe below)
• 1 Cup heavy cream, whipped to soft peak
• 2 Teaspoon sugar
• 1/2 Teaspoon Vanilla

Details

Adapted from foodland.com

Preparation

Step 1

Slice enough bananas to fill the bottom of the pie crust.

Gently whip the vanilla custard and layer on top of the bananas. Fold the sugar and vanilla into the whipped cream. Layer on top of the custard. Refrigerate.

Just before serving, slice the remaining bananas and lay on the whipped cream.

Vanilla Custard:
4 each large egg yolks
3 Cup half and half
1⁄2 Teaspoon pure vanilla extract
2⁄3 Cup Granulated Sugar
1⁄3 Cup cornstarch
1⁄4 Teaspoon Salt
2 Tablespoon unsalted butter

Prepare an ice bath ( a large bowl with ice and water); set aside.

In a bowl, lightly whisk egg yolks; set aside.

In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes. The cornstarch will thicken the mixture.

Temper the hot mixture into the eggs. Start by whisking a quarter of hot-milk mixture into egg yolks. Then whisk in remaining milk mixture. Add in vanilla extract. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Stir in the butter.

Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming.

Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)