Banana Cream Pie By: Bambi Sy-Gobio of Kooky and Luscious Banana Cream Pie The way cream fills and plops in the mouth brings to mind the act of sinking into a plush pillow. So heres a pie with cream—two layers of it, in fact, for some feel-good dessert. Makes one 9-inch pie Prep Time 15 minutes Cooking Time 20 minutes For the crust 1 1/2 cup graham cracker crumbs 1/3 cup brown sugar 1/3 cup butter, melted For the custard 1/2 cup sugar 2 tablespoons flour 2 tablespoons cornstarch dash of salt 2 cups milk 2 egg yolks 1 egg 2 tablespoons butter 1 teaspoon vanilla 4 bananas, sliced 1 cup whipped cream 2 tablespoons sugar 1 Make the crust: Combine ingredients and press onto a 9-inch pie plate. 2 In a heavy saucepan, combine sugar, flour, cornstarch, and salt. In a bowl, combine the egg yolks and egg; set aside. 3 Stir in milk and cook over medium heat until mixture is thick. Whisk the mixture as it thickens. 4 Temper the egg mixture with one-fourth of the hot milk mixture. 5 Stir the warmed egg mixture back into the remaining milk mixture and return it to a boil. Whisking constantly, cook until thick, approximately 30 seconds. Remove from heat and stir in the butter and vanilla. 6 Cover and cool. (Cream may be poured into a bowl, chilled over an ice bath, and covered with plastic wrap stored in the refrigerator for up to 2 days before using.) 7 Lay sliced bananas on the cookie crust. Pour the pastry cream on top. 8 Whip cream with sugar. Top the pastry cream with the whipped cream
Posted on: Mon, 25 Aug 2014 05:41:20 +0000
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