Banana pastry cream, loads of bananas, and banana-flavored whipped topping, we're going bananas today!
Course: Dessert
Cuisine: American
Author: Portlandia Pie Lady
Ingredients
Part 1:
3largeegg yolks
2largewhole eggs
1/3cupcornstarch
1cupsugar
Part 2:
1-1/2cupsheavy cream
2 cupswhole milk
1/2cupsugar
2teaspoonsvanilla
6dropsbanana oil (or 1/2 teaspoon banana extract)
Bananas & Topping:
3largeripe bananas
2cupsheavy whipping cream
1/4cuppowdered sugar
2-3dropsbanana oil (optional)
19-inchprepared vanilla wafer or graham crust
Instructions
Part 1 ingredients: In a bowl, whisk together egg yolks, eggs, cornstarch, and sugar, set aside.
Part 2 ingredients: Mix cream, milk, sugar, banana oil and vanilla in a large saucepan over medium heat, bring to gentle boil, whisking to dissolve sugar, about 5-8 minutes.
Whisk in 1 cup of the hot cream mixture into the egg mixture to temper and then pour all back into the saucepan.
While whisking constantly, bring to simmer until it thickens, about 5 minutes. Pour into a bowl, cover with plastic wrap pushed onto surface to prevent a skin and place in refrigerator for a few hours to cool (about 4 hours or overnight).
Assembling Pie: Spread about 1/2 cup cooled custard over bottom of crust. Arrange banana slices over custard, pressing down slightly into custard. Repeat with custard and bananas, making custard the last layer. Cover with plastic wrap and chill.
Whip whipping cream with sugar and banana flavoring (if desired) until soft peaks form, spread over pie & pipe extra around sides.