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Banana Cream π

I grabbed this recipe from Epicurios.com and I was quite pleased with the result. It is the first pie I have ever made from scratch. I used a pre-made pie crust, but I will include a link to the sub-recipe for the crust in case we have any over achievers in the audience. when I made it the custard didn’t quite set so it’s easier to serve in a bowl, but who cares it still tastes like bananas and cream.

Ingredients

  • 1 pie crust (see recipe)
  • 1/2 cup 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 (or 1 tsp vanilla powder)
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 4-5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices

Preparation

Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean.

Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat.

Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 and 1/2 hours.

Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely.

Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.

I put some dollops of fresh whipped cream on top just to make it pretty – there is enough cream and flavor without this.

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