Banana Cream Pie

The way cream fills and plops in the mouth brings to mind the act of sinking into a plush pillow. So here's a pie with cream—two layers of it, in fact, for some feel-good dessert.


Makes one 9-inch pie  Prep Time 15 minutes  Cooking Time 20 minutes

For the crust
1 1/2 cup graham cracker crumbs
1/3 cup brown sugar
1/3 cup butter, melted

Combine ingredients and press onto a 9-inch pie plate.

For the custard
1/2 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
dash of salt
2 cups milk
2 egg yolks
1 egg
2 tablespoons butter
1 teaspoon vanilla
4 bananas, sliced
1 cup cream, whipped
2 tablespoons sugar

1  In a heavy saucepan, combine sugar, flour, cornstarch, and salt. In a bowl, combine the egg yolks and egg; set aside.

2  Stir in milk and cook over medium heat until mixture is thick. Whisk the mixture as it thickens.

3  Temper the egg mixture with one-fourth of the hot milk mixture.

4  Stir the warmed egg mixture back into the remaining milk mixture and return it to a boil. Whisking constantly, cook until thick, approximately 30 seconds. Remove from heat and stir in the butter and vanilla.

5  Cover and cool. (Cream may be poured into a bowl, chilled over an ice bath, and covered with plastic wrap stored in the refrigerator for up to 2 days before using.)

6  Lay sliced bananas on the cookie crust. Pour the pastry cream on top.

7  Whip cream with sugar. Top the pastry cream with the whipped cream.

Photography by David Hanson │ Styling by Sharlene Tan

• Jeremy Sep 08 2010 @ 04:09pm Report Abuse

     

  Can anyone explain this step to me:
  
  Cream may be poured into a bowl, chilled over an ice batch, and covered with plastic wrap stored in the refrigerator for up to 2 days before using
  
  Thank you.
• claudette higwit Jul 19 2010 @ 11:53am Report Abuse

     

  lookin forward to doing this recipe :)) thanks yummy! u make my cooking experience more fun and yummier ;p
• angelo Jan 19 2010 @ 06:56pm Report Abuse

     

  yup, i believe you can. you let it bloom in water first. not so much as it will change the texture of the "cream"
• raziel flores Jan 18 2010 @ 04:32pm Report Abuse

     

  the recipe was really great! my boyfriend's family from the States were really impressed! but one thing i noticed was that the custard is a bit saggy. can i put gelatin to make the custard firm? tnx...
• maila Oct 02 2009 @ 08:08pm Report Abuse

     

  1 cup splenda sweetener = 1 cup white sugar