Banana Cream Pie

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Banana Cream Pie

Yield: 1 9-inch pie

# of Servings: 10

Method: Cream Pie

Difficulty: Moderate

Ingredients

Crust: 

1 â…“ cup (5.45 oz / 154 g) chocolate wafer crumbs (see source below)
¼ cup (1.8 oz / 51 g) sugar

5 tbl (2.5 oz / 71 g) unsalted butter, melted

Filling:

2 ¼ cup (18 fl oz) milk
½ cup (3.5 oz / 99 g) sugar
1 vanilla bean, split and scraped

¼ cup (1.75 oz / 50 g) sugar
¼ cup (1.2 oz / 34 g) cornstarch
¾ cup (6 fl oz) milk
2 large eggs
4 large egg yolks
¼ tsp kosher salt

2 tbl (1 oz / 28 g) unsalted butter, room temperature

Finishing:

3 to 4 firm bananas

1 ½ cup (12 fl oz) heavy cream
3 tbl confectioners’ sugar, sifted

Special tools and equipment needed:

• One 9-inch pie plate
• Heavy bottomed 3-qt saucepan

Pre-recipe preparations:

• Lightly butter the pie plate.

Directions: Crust

1. Mix together the wafer crumbs and sugar in a mixing bowl. Add melted butter and stir.
2. Press evenly into the pie plate. Refrigerate for at least 20 minutes.
3. Preheat oven to 350 °F.
4. Bake crust for 15 to 18 minutes until set and firm.
5. Place on cooling rack and let totally cool.

Filling:

1. In heavy-bottomed medium saucepan, whisk together the milk and the sugar. Stir in the vanilla bean pod and the seeds. Bring to a simmer over medium heat. Turn off the heat and let the vanilla bean steep in the milk. 
2. In medium mixing bowl, whisk together the sugar and the cornstarch. Add the milk, eggs, egg yolks, and salt and whisk until smooth.  
3. Remove the vanilla bean and bring the milk back to the simmer over medium heat. 
4. Warm (temper) the egg yolk mixture by slowly whisking in approximately â…“ of the hot milk. 
5. With the milk on a medium flame, pour the tempered egg yolk mixture back in the saucepan and whisk continually until the mixture thickens and comes to the boil. Do not cook past this point, as the mixture will separate.
6. Remove the pan from the heat. Whisk in the butter. 
7. Slice the bananas crosswise. There should be about 2 cups of banana slices.
8. Place â…“ of the filling in the bottom of the crust. Sprinkle ½ of the banana slices over the filling.
9. Cover the banana slices with another â…“ of the filling. 
10. Pour the filling into the cooked pie shell, using a heat-proof spatula to scrape filling from the pan.
11. Smooth with an offset spatula.
12. Press a piece of plastic film against the surface to prevent formation of a skin. Using paring knife, poke several slits in the plastic film.
13. Place in the refrigerator for at least 3 hours, or overnight.

Finishing:

1. In a chilled bowl, whip the cream and sugar until just firm peaks. Don’t overwhip as the cream will continue to stiffen as it is piped or spread.
2. Pipe large whipped cream rosettes, or the pattern of your choice, or spread the whipped cream over the pie. 
3. Store any leftover pie in the refrigerator, for up to two days.