Silky ButterscotchBanana Pie

• 1 1/4 cups whole milk
• 1 whole egg plus 2 egg yolks
• 3 teaspoons cornstarch
• 3 teaspoons brown sugar
• 2 teaspoons unsalted butter, softened
• 2 sheets unflavored gelatin, or 1 1/2 teaspoons powdered
• 2/3 cup granulated sugar
• 1 cup plus 1/3 cup heavy cream
• 2 teaspoons pure vanilla extract
• 3 teaspoons scotch whiskey
• 1/4 teaspoon salt
• 3 bananas, sliced into 1/4-inch rounds
• Prebaked 9-inch pie (or tart) shell

1. In a small saucepan, scald the milk over medium-high heat and set aside to cool.
2. Whisk together the whole egg, egg yolks, cornstarch, and brown sugar in a medium bowl, then whisk in the cooled milk.
3. Pour the mixture back into the pan and bring to a boil over medium-high heat, whisking constantly.
4. Remove from heat, strain, and then whisk in the butter.
5. Soften the gelatin in 1 tablespoon cold water and whisk into the egg mixture.
6. Let cool.
7. Caramelize the granulated sugar in a clean, dry pot by adding just enough water to liquefy it (2 or 3 tablespoons) and cooking over medium-high heat until it turns deep, golden brown.
8. Remove from the heat and carefully pour in 1/3 cup cream.
9. Whisk together and add the vanilla, scotch, and salt, then whisk into the egg mixture.
10. Using a wire whisk or an electric mixer fitted with the whisk attachment, whip the remaining 1 cup of cream to stiff peaks.
11. Set aside approximately 1 cup for garnish and fold the remaining cream into the pastry cream in thirds, mixing thoroughly but gently.
12. Fold in two thirds of the sliced bananas and spread the mixture into the baked pie shell.
13. Chill for at least 3 hours, or up to 12 hours.
14. Garnish with the remaining bananas and whipped cream.
15. When trying to cook caramel to just the right deep amber color, pay attention to the depth of the syrup in the saucepan.
16. If sugar syrup is less than 1/2 inch deep, it will be ready when it appears deep amber.
17. If its deeper than 1/2 inch, the color will actually appear darker in the saucepan than it will when you pour it outso cook it a little bit longer, to a color slightly darker than deep amber.
18. Once the sugar starts to color, watch it closely and react quicklyit can burn in a flash.
19. For that reason, its good to have a bowl of ice water handy for setting the pot in to stop the cooking, if necessary.
20. If you make a 9- or 10-inch tart instead of a pie, chances are youll have about a cup of leftover filling.
21. No worriestopped with additional sliced banana, it makes a delicious pudding for the cook or cooks helper.

milk, egg, cornstarch, brown sugar, unsalted butter, unflavored gelatin, granulated sugar, heavy cream, vanilla, scotch whiskey, salt, bananas, pie

Taken from www.epicurious.com/recipes/food/views/silky-butterscotch-banana-pie-383567 (may not work)