Banana Cream Pie
This banana cream pie has a satisfying and creamy filling of vanilla custard and sliced bananas.
INGREDIENTS | SERVES 8
- 1 blind-baked half-recipe Pie Dough crust
- 4 cups heavy cream
- 1 tablespoon cornstarch
- ⅔ cup sugar
- 6 eggs yolks
- 1 teaspoon vanilla extract
- 2 bananas, sliced
Heat 3 cups of the cream, cornstarch, and cup of the sugar in a saucepan over medium-low heat to a simmer.
Temper egg yolks with ½ cup heated cream mixture; then add yolks to cream mixture and cook, whisking, until mixture thickens. (Tempering brings the egg closer to the temperature of the hot liquid and helps to prevent curdling when it is added.)
Stir in vanilla. Strain filling into a bowl and set aside.
Lay half of the banana slices on the bottom of the crust. Spoon the filling on top of the bananas. Chill.
Whip remaining cream with the remaining sugar.
Lay the remaining banana slices on top of the filling, and then top the pie with whipped cream.
Nut Crust
You can substitute ground nuts and 1 tablespoon of flour for cookie crumbs in the recipe for Crumb Crust to make a nutty crust to use for pies such as lemon meringue, peanut butter, or chocolate cream.
