Banana Cream Pie
- Deep dish pie crust
- 1 3/4 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter, softened
- 4 bananas
- 1/4 teaspoon cinnamon
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally.
- Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until thick and smooth. Very slowly stream in 1 cup of the simmering milk to slightly warm the egg yolk mixture.
- Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute.
- Remove the pan from heat and whisk in the vanilla extract and butter. Place a piece of plastic wrap directly on top of the warm pudding to prevent a “skin” from forming on top. Allow to cool for 15 minutes.
- Slice 2 bananas and arrange slices into the pie shell. Sprinkle with cinnamon. Spread cooled filling on top. Place a piece of plastic wrap directly on top of the filling. Again, to prevent a skin from forming. Refrigerate for at least 4 hours.
- When ready to serve, make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, about 5 minutes. Spread or pipe onto the chilled pie. Slice 2 remaining bananas and decorate the pie with slices. Slice and serve.