Banana Cream Pie

By Marylee

Ingredients

• For the vanilla cream filling:
• 2/3 cup sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon fine sea salt
• 2 cups whole milk
• 1/2 cup heavy cream
• 6 large egg yolks, well beaten
• 3 tablespoons unsalted butter cut into small bits
• 1 tablespoon vanilla extract
• Related
• Perfect Pie Crust
• For the pie:
• 1 homemade 9-inch basic pie crust, pre-baked, or frozen, thawed
• 4 large very ripe but not overripe bananas, cut into 1/4-inch-thick rounds
• 1 cup cold heavy cream
• 2 teaspoons sugar
• 1 teaspoon vanilla extract

Details

Preparation time 20mins
Cooking time 210mins
Adapted from online.wsj.com

Preparation

Step 1

1. Make vanilla cream filling: In a medium saucepan, mix sugar, cornstarch and salt until well-blended. Gradually whisk in, one at a time, milk, heavy cream and egg yolks, whisking until no yellow streaks remain.

2. Place over medium heat and bring to a simmer, stirring constantly with a heatproof rubber spatula. Custard will begin to lump. Off heat, scrape sides of saucepan with rubber spatula and whisk until smooth and no lumps remain.

3. Return to heat and, whisking constantly, bring to a simmer and cook 1 minute. Off heat, whisk in butter, then vanilla. Lay plastic wrap directly on surface of filling, to prevent a skin from forming. Let cool. (Cooled filling can be refrigerated up to 24 hours.)

4. Make pie: Spoon a third of vanilla cream filling into crust. Scatter half of sliced bananas evenly over filling. Repeat process. Top with remaining filling.

5. Lay plastic wrap directly on surface of filling. Refrigerate at least 3 hours and up to 6 hours.

6. In a medium bowl, whip cream with sugar and vanilla until soft peaks form, 2-4 minutes.

7. Before serving, spread whipped cream evenly over pie. (Pie may be slightly runny when cut.)