We take a quick deviation from our plowing ahead on serial story, to share a recipe that I made this week and really liked how it turned out.
We can all get on board for some pie, right?
Of course we can.
Hope you all enjoy. ❤
Banana cream pie
1 basic prepared pie crust (I used Test Kitchen’s recipe)
3 cups milk
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
2 egg yolks
¾ cup sugar
1/3 cup cornstarch
6 tablespoons browned butter
½ teaspoon salt
3-4 ripe bananas
Prebake your pie crust and set aside.
In a medium saucepan over low heat, bring the milk to a simmer with the vanilla bean or extract.
In a bowl, whisk together the eggs, egg yolks, sugar and cornstarch. Pour half the simmering milk into the egg mixture, stirring to combine thoroughly, then pour the mixture back into the saucepan with the rest of the milk. Add salt.
Increase heat to medium and whisk for about 5 minutes, or until it bubbles and thickens. Remove the vanilla bean, if using. Transfer the custard to a bowl, whisk in the browned butter, then cover with plastic wrap and allow to cool to room temperature.
Spread a third of the custard over the bottom of the pie shell. Slice two of the bananas into between 1/8 and ¼ inch thick slices and arrange half of them over the custard in a single layer.
Spread half of the remaining custard over the banana slices, then arrange the remaining sliced bananas on top of the custard. Cover the bananas with the remaining custard.
Refrigerate for at least 1 hour before serving, and top with whipped cream to serve.
You guys’ll have to tell me if you try it. I’m really happy with how it turned out. 🙂
Have a good day, everyone!