This is one recipe I found on delish.com that I would love to try.
- Baked Pie Shell
- 1 vanilla bean or 2 teaspoons vanilla extract
- 1/4 cup(s) cornstarch
- 1/4 teaspoon(s) salt
- 1/2 cup(s) sugar, (see direction step 2)
- 2 tablespoon(s) sugar, (see direction step 6)
- 3 cup(s) whole milk
- 5 large egg yolks
- 2 tablespoon(s) butter or margarine, cut up
- 4 medium ripe bananas
- 3/4 cup(s) heavy or whipping cream
- 1. Prepare our Baked Pie Shell as recipe directs. Cool on wire rack.
- 2. If using vanilla bean, with knife, cut vanilla bean lengthwise in half; place in 3-quart saucepan. Stir in cornstarch, salt, and 1/2 cup sugar. With wire whisk, beat in milk (do not add vanilla extract now, if using). Cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute. Remove saucepan from heat.
- 3. In small bowl, with wire whisk, lightly beat egg yolks. In thin steady stream, whisk about 1/2 cup hot milk mixture into yolks. Gradually whisk yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat until mixture is very thick and coats the back of a spoon well or temperature on instant-read thermometer reaches 160 degrees F, stirring constantly. Remove saucepan from heat.
- 4. Remove and discard vanilla bean pod. Stir in butter and vanilla extract, if using, until butter melts. Transfer custard to medium bowl. Press plastic wrap onto surface. Refrigerate until cool, about 30 minutes.
- 5. Slice 3 bananas. Arrange half of bananas in bottom of cooled crust; spread with half of custard. Repeat with remaining bananas and custard. Press plastic wrap onto surface; refrigerate until filling is set, at least 4 hours or overnight.
- 6. To serve, in small bowl, with mixer at medium speed, beat cream with remaining 2 tablespoons sugar until stiff peaks form; spread over filling. Slice remaining banana; arrange on top of pie.