Classic Banana Cream Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
- 3 tablespoons cornstarch
- 1 2/3 cups water
- 1 (14-ounce) can sweetened condensed milk
- 3 egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 medium bananas
- 1/2 cup lemon juice, for dipping
- Sweetened Whipped Cream (page 26), for topping
- Whisk the cornstarch into the water in a heavy saucepan, then stir in the milk and egg yolks.
- Cook over medium heat, whisking constantly, for about 10 minutes, until thick and bubbly.
- The whisk should leave tracks in the thickened mixture.
- Remove from the heat, stir in the butter and vanilla, and let cool slightly.
- Slice 2 of the bananas 1/8 to 1/4 inch thick.
- Put half of the lemon juice in a small bowl and dip the bananas into it, gently tossing to evenly coat.
- Drain off any excess lemon juice and arrange the banana slices in the crust.
- Spread the filling evenly over the bananas and cover with plastic wrap directly on the cream (this prevents a skin from forming).
- Chill for 4 hours, until set.
- Spread the whipped cream on top.
- Slice the remaining banana, dip it into the remaining lemon juice, and gently toss to evenly coat.
- Drain off any excess lemon juice and garnish the top of the pie with the banana slices.
- Store in the refrigerator for at least 30 minutes, preferably 3 to 4 hours, before slicing.
- Serve cold.
pie pastry, cornstarch, water, condensed milk, egg yolks, unsalted butter, vanilla, bananas, lemon juice, cream
Taken from www.epicurious.com/recipes/food/views/classic-banana-cream-pie-390094 (may not work)