Banana Cream Pie~

Adapted from The Best Recipe


1 baked and cooled pastry shell (I used Martha Stewart's Páte Brisée)

1/2 cup plus 2 tablespoons sugar

1/4 cup cornstarch

1/8 teaspoon salt

5 egg yolks, beaten slightly

2 cups whole milk

1/2 cup cream

1/2 vanilla bean, split lengthwise

2 tablespoons butter

1 teaspoon cognac

1 teaspoon vanilla

2 bananas, peeled and sliced just before placing over filling.

1 cup heavy cream

2 tablespoons sugar

1 teaspoon vanilla

Whisk together sugar, cornstarch and salt in a medium saucepan.  Add yolks and whisk to combine.  Slowly add milk and cream, whisking till combined.  Add vanilla bean and cook over medium heat, whisking constantly till mixture starts to thicken and simmer.  Cook for an additional minute, then remove from heat.  Whisk in butter, cognac and vanilla.  Remove vanilla bean.

Cover top of filling with plastic wrap and allow to cool for about 30 minutes.  When cooled to warm (not cold), spread about half the filling into the pie shell.  Top with sliced bananas, and spread the remaining filling over the bananas.  Cover filling with plastic wrap and chill at least 3 hours.

To finish, beat cream with sugar and vanilla till soft peaks form.  Beat slightly longer to almost stiff peaks.  Spread over filling and garnish with banana slices before serving if desired.