Banana Cream Pie

Banana Cream Pie

(I talked about this recipe here)

for the crust:
2 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/4 cup mashed banana
1/4 cup unsalted butter, melted

for the filling:
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 large egg yolks
1/2 vanilla bean, split lengthwise
2 tablespoons unsalted butter
1/2 teaspoon vanilla
5 ripe bananas, peeled and cut into slices

for the cream:
1/2 cup whipping cream
1/2 tablespoon graulated sugar

for the crust:
Stir together crumbs, sugar, and mashed banana in a large bowl.
Add butter and stir to moisten evenly.
Press onto bottom and up sides of a 10-inch glass pie dish.
Chill until firm, about 30 minutes.
Preheat oven to 350.
Bake crust until set and pale golden, about 15 minutes.
Cool completely.

for the filling:
Whisk sugar, cornstarch and salt in a saucepan to blend.
Gradually whisk in whipping cream and whole milk, then egg yolks.
Scrape in seeds from vanilla bean, then add vanilla bean to the pan.
Whisk over medium-high heat until custard thickens and boils, about 6 minutes.
Remove from heat.
Whisk in butter and vanilla.
Discard vanilla bean.
Transfer custard to a large bowl and cool completely, whisking occasionally, about 1 hour.

to assemble:
Layer half of sliced bananas over the bottom of the crust.
Spread 1 cup of custard over bananas.
Layer remaining bananas on top of custard.
Spread with remaining custard.
Pie will look like this:

Chill pie until filling is set and crust softens slightly - at least 8 hours.
Before serving, beat together whipping cream and sugar with a mixer until light and fluffy. Spread over the top of the pie.

makes 8 servings
source: Bon Appetit RSVP section - McEwen's on Monroe

HUs: 13