Banana Cream Pie Recipe
Adapted from a 2003 Bon Appetit recipe.
Directions:
1. Make the crust. Preheat oven to 325-degrees (F).
2. Stir oatcake crumbs, sugar, and mashed banana in a large bowl to blend.
3. Add unsalted butter and stir to moisten evenly.
4. Press onto bottom and up sides of 9-inch-diameter glass pie dish.
5. Chill until firm, about 30 minutes.
6. Bake crust until set and pale golden, about 20 minutes. Cool completely.
For filling:
7. Whisk sugar, cornstarch, and salt in a heavy medium-sized sauce pan to blend.
8.Gradually whisk in whipping cream and whole milk, then egg yolks.
9. Scrape in seeds from vanilla bean. Add entire vanilla bean.
10. Whisk over medium-high heat until custard thickens and boils, about 6 minutes.
11. Remove from heat.
12. Whisk in unsalted butter and vanilla extract.
13. Discard vanilla bean. Transfer custard to large bowl.
14. Cool completely, whisking occasionally to help cool and keep from forming a crust, about 1 hour.
15. Stir custard to loosen, if necessary.
16. Spread 1 cup custard over bottom of prepared crust.
17. Top with sliced bananas, then custard, covering bananas completely.
18. Repeat layering with remaining bananas and remaining custard.
19. 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.
You can layer as high as you want with bananas and custard. You can top with fresh slices of bananas just before serving. You can also top with a dusting of Pernigotti Cocoa and or whipping cream.
serves 8