Wednesday, June 20, 2012
Banana Cream Pie
4 egg yolks
3/4 cup granulated sugar
1/4 cup corn starch
3 cup cold milk
1 Tbs. unsalted butter
1-1/2 tsp. pure vanilla extract
2-3 (about 2 cups) whole ripe bananas, sliced into circles
Whip cream topping or homemade Honey Whipped Cream
Prepare the pie crust according to package directions (most have you pre-bake them, when making a custard base pie).
In a medium size saucepan, combine sugar and cornstarch until well blended. Slowly stir in milk. Cook and stir over medium heat until thickened and bubbly. Be careful not to burn bottom. Remove from heat.
Slightly beat egg yolk with a fork, in a heat-proof container. Gradually stir in about 1 cup of the hot custard filling into the yolks, stirring constantly. You want to do this slowly so you don't cook and scrabble the eggs. Once incorporated, slowly stir the combined mixture back into the pan with the custard. Return pan to low heat and bring mixture to a gently boil and cook 2 minutes more. Remove from heat.
Stir in butter and vanilla; set aside. Cut bananas and place in the bottom of the prepared pie crust. Carefully ladle custard filling over top. Filling should reach top edge of crust. Place pie on a baking sheet. Bake at 325 degrees F. for 25 to 30 minutes.
Cool on a wire rack for 1 hour, then cover with plastic wrap and chill in refrigerator for a minimum of 6 hours. Top with whipped cream just prior to serving.