Banana Cream Pie

Published: Jun 25, 2007

Yields:

Cal/Serv:

395

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Silky vanilla custard and sliced ripe bananas form the layers of this heavenly Banana Cream Pie.

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Ingredients

Baked Pie Shell
1 vanilla bean or 2 teaspoons vanilla extract
1/4 cup cornstarch
1/4 tsp. salt
1/2 cup sugar
2 Tbsp. sugar
3 cups whole milk
5 large egg yolks
2 Tbsp. butter or margarine
4 medium ripe bananas
3/4 cup heavy or whipping cream

Directions

1. Step 1Prepare our Baked Pie Shell as recipe directs. Cool on wire rack.
2. Step 2If using vanilla bean, with knife, cut vanilla bean lengthwise in half; place in 3-quart saucepan. Stir in cornstarch, salt, and 1/2 cup sugar. With wire whisk, beat in milk (do not add vanilla extract now, if using). Cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute. Remove saucepan from heat.
3. Step 3In small bowl, with wire whisk, lightly beat egg yolks. In thin steady stream, whisk about 1/2 cup hot milk mixture into yolks. Gradually whisk yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat until mixture is very thick and coats the back of a spoon well or temperature on instant-read thermometer reaches 160 degrees F, stirring constantly. Remove saucepan from heat.
4. Step 4Remove and discard vanilla bean pod. Stir in butter and vanilla extract, if using, until butter melts. Transfer custard to medium bowl. Press plastic wrap onto surface. Refrigerate until cool, about 30 minutes.
5. Step 5Slice 3 bananas. Arrange half of bananas in bottom of cooled crust; spread with half of custard. Repeat with remaining bananas and custard. Press plastic wrap onto surface; refrigerate until filling is set, at least 4 hours or overnight.
6. Step 6To serve, in small bowl, with mixer at medium speed, beat cream with remaining 2 tablespoons sugar until stiff peaks form; spread over filling. Slice remaining banana; arrange on top of pie.