banana cream pie

Ingredients:
2c whipping cream (separated)
3 1/2c whole milk
3 egg yolks
2 eggs
1/2c cornstarch
1 1/2c sugar
1tsp vanilla
1/8tsp coconut extract (optional, but I recommend it)
pinch of salt
3lb bananas, sliced
1(9") graham cracker pie crust (recipe below)

Directions:
Bring the milk, and 1/2c of the sugar to a boil in a medium saucepan, stirring to dissolve sugar. Remove from the heat. Meanwhile, whisk together egg yolks, eggs, remaining sugar and cornstarch till lighter in color in a medium bowl. Whisk 1c of the hot cream mixture into the eggs to temper them (so they don't curdle. ew). Whisk in remaining cream mixture and return to the saucepan.

Bring to a simmer, stirring constantly (I use a whisk). Simmer about 5 minutes or until custard has thickened. Remove from heat. Strain through a strainer into a bowl if you want a finer texture. Stir in vanilla, coconut extract, and salt. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate about 4 hours. Custard will become very thick.

Whip 1c cream with 2 tsp sugar in a large bowl until stiff. Using a mixer or a spoon and a lot of upper body strength, stir whipped cream into custard until relatively smooth. It won't be perfect.

To assemble, spread 1/2c custard mixture over pie crust. Form a single layer of banana slices. Top with about 3/4c custard and another layer of bananas. Top with yet another 3/4c custard and another layer of bananas. Spread all remaining custard (should be at least 1c) over bananas entirely to prevent any discoloration. Cover with plastic wrap pressed against the surface at least 4 hours or overnight.

To serve, whip remaining cup of whipped cream with a dash of vanilla and 2 tsp sugar until stiff. Slice pie into 10 slices (or more) and top with whipped cream or pipe whipped cream over surface.

Graham Cracker crust:
1 sleeve graham crackers, finely crushed (should give you about 1 1/4c crumbs)
4 Tbsp butter, melted
1/4c sugar

Combine crumbs, butter, and sugar. Press into a 9" pie pan. I find this easiest using a cup to pack it down evenly.

Bake at 350 for about 20 minutes or until golden. Cool 10-20 minutes before filling.
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