Banana Cream Pie

 

I made this one for a  family get together, and it seems to have been well received.  Either it was really good, or they were very hungry, but either way, it was gone in sixty seconds.  I took a recipe  from Ken Haedrich’s book, Pie, and changed it around a very little bit to suit my own tastes.

Ingredients

Graham Cracker Crumb Crust
1 ¾ cups graham cracker crumbs

2 tablespoons firmly packed light brown sugar

½ teaspoon ground cinnamon

Pinch of salt

6 tablespoons unsalted butter.

Filling

¾ cup plus 2tbsp granulated sugar

1/3 cup cornstarch

3 cups whole milk

3 large egg yolks

3tbsp unsalted butter, cut into ½ inch pieces

1 ½ tsp vanilla extract

Topping

1 cup cold heavy whipping cream

¼ cup confectioners’ sugar

3 medium large ripe bananas

1 Butterfinger candy bar, finely chopped

Method

Preheat oven to 350.  Spray pan with Pam and lightly coat with flour.  Combine graham cracker crumbs, brown sugar, cinnamon and salt in food processor.  Pulse until graham crackers are crumbed.  Add butter and pulse until mixed.  Spread crumbs evenly and loosely in pan.  Refrigerate for 5-10 minutes.  Place in center rack and bake for 7 minutes.  Place on a wire rack for 10 minutes upon removing.  Refrigerate and let cool. 

Combine the granulated sugar, cornstarch, and salt in a medium size, heavy saucepan.  Whisk in the mile and egg yokes.  Place over medium heat and cook, stirring periodically, until the mixture thickens and bubbles, 7 – 10 minutes.  Continue to cook, whisking continuously, for about 1 minute.  Remove from the heat and whisk in the butter, one piece at a time, and the vanilla.  Pour the filling into the chilled pie shell, and smooth out the top.  Gently press a piece of plastic warp against the filling to help keep a skin from forming.  Let cool to room temperature and chill in refrigerator for 30 minutes. 

Once the filling has chilled, cut the three bananas lengthwise into quarters, and slice into small chunks.  Spread evenly and press down into filling.  Using a chilled medium sized bowl and chilled beaters, beat the heavy cream with an electric mixer until it won’t quite hold soft peaks.  Add the confectioners’ sugar and continue to beat until it is stiff but not grainy.  Spread with spatula over bananas until covered.  Sprinkle with chopped Butterfinger.