Double Banana Cream Pie

• 1 pie crust
• 4 large ripe bananas
• 2 cups whole milk
• 6 large egg yolks
• 1/4 cup cornstarch
• 3/4 cup dark brown sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon table salt
• 4 tablespoons unsalted butter, room temperature and cut into small pieces
• Coffee Whipped Cream
• 1 1/2 cups cold heavy cream
• 3 tablespoons coffee-flavored liqueur (recommended -- Kahlua)

1. Heat oven to 375 degrees F, arrange rack in upper third, and place a baking sheet on rack while oven heats.
2. Peel 1 banana and place in a blender with milk, egg yolks, cornstarch, sugar, vanilla, and salt and process until smooth. Pour into a small saucepan, bring to a simmer over medium heat and cook, stirring constantly until mixture bubbles and is thick, about 7 to 8 minutes. Remove from heat and stir in butter, a few pieces at a time, until melted. Set aside to cool slightly.
3. Pour in filling into the pie shell and evenly smooth with a spatula. Slice remaining 3 bananas into 1/2-inch pieces and arrange on top of custard. Smooth whipped cream over top, loosely cover in plastic, and set in refrigerator until cool and set, at least 3 hours.
4. Whipped cream:.
5. Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
6. When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
7. Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.

crust, bananas, milk, egg yolks, cornstarch, dark brown sugar, vanilla, salt, unsalted butter, coffee, cold heavy cream, coffee

Taken from www.food.com/recipe/double-banana-cream-pie-379682 (may not work)