BANANA CREAM PIE
- 1 9-inch pastry pie crust or Graham cracker crust
- 3/4 cup sugar
- 2 Tbs cornstarch
- A pinch of salt
- 2 eggs
- 2 cups milk
- 1/4 cup heavy cream
- 1/2 vanilla bean, split and scraped, or 2 tsp vanilla extract
- 1 cup thinly sliced bananas
For the topping:
- 1 cup heavy cream
- 2 Tbs powdered (confectioner’s) sugar
- 1/2 tsp vanilla extract
- 1 Tbs rum or brandy (optional)
Pre-bake the pie crust by lining it with a piece of buttered aluminum foil, filling it with pie weights, beans, or rice, and baking it in a preheated 425F (220C) oven for 12 minutes.
Reduce the oven temperature to 350F (180C), carefully remove the foil and the weights, and bake until deep golden brown, 15 to 20 minutes. Cool on a wire rack. Note: Many prepared Graham cracker pie crusts are already pre-baked. Check the label before following the above directions.
Combine the sugar, cornstarch, and salt in a pot.
Whisk together the eggs, milk, and cream in a mixing bowl. Stir the milk mixture into the sugar mixture, add the vanilla, and bring to a boil over moderate heat, stirring constantly.
Remove from the heat, stir in the butter until melted and thoroughly incorporated, and fold in the sliced bananas.
Allow to cool for 15 minutes before pouring into the pre-baked pie shell.
Cover with plastic wrap (press the plastic wrap directly onto the pudding mixture in order to prevent a skin from forming) and refrigerate until cool.
Immediately before serving, combine the topping ingredients in a mixing bowl and beat until stiff peaks form. Serve pie topped with whipped cream.
Serves 6 to 8.