Banana Cream Pie
- Crust: 1 1/2 cup crushed vanilla or gingersnap cookies
- 1/4 cup butter
- 1/4 cup mashed bananas
- Filling: 1 envelope gelatine
- 1/4 cup cold water
- 3 eggs
- 2/3 cup sugar
- 1/4 cup cornstarch
- 2 cups milk
- 1 tsp vanilla
- 1 cup 35% real whipping cream
- 2 bananas
- Garnish: 1 cup 35% real whipping cream
- 2 tbsp icing sugar
- 1/2 cup grated semi-sweet chocolate (optional)
Combine cookie crumbs with melted butter and mashed bananas. Press firmly inside of a 9" round pie dish.
To prepare filling, in a medium saucepan sprinkle gelatin over cold water. Allow to soften 5 minutes. Heat slowly until dissolved. In a medium bowl, beat eggs with sugar until combined. Whisk in cornstarch, then milk, then dissolved gelatin. Transfer mixture to a saucepan and cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and stir in vanilla. Cool to room temp.
Whip 1 cup cream until soft peaks form. Fold into cooled custard. Slice bananas and place on the pie crust. Mould the filling over the bananas. Refrigerate. Whip remaining 1 cup cream with icing sugar. Spoon over the filling. Sprinkle with chocolate. Refrigerate at least 4 hours.