Banana Cream Pie

Ingredients

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 5 egg yolks
• 1 teaspoon vanilla extract
• 2 cups whole milk
• 1/2 cup heavy cream
• 3 tablespoons butter
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 baked and cooled pastry shell
• 2 bananas (peeled and sliced)

Instructions

1. 1

   Whisk together the sugar, cornstarch and salt in a large bowl. Add the egg yolks and vanilla, and whisk until the mixture is smooth and lightens in color.

2. 2

   Pour the milk and heavy cream into a saucepan and heat it over medium heat until it almost boils over. You should see bubbles rising up around the edge of the saucepan.

3. 3

   While whisking the egg yolks, slowly drizzle about a cup of the hot liquid into the mixture to temper the eggs. Slowly add the rest of the liquid while whisking, so the eggs don't scramble.

4. 4

   Place the mixture on the stovetop and cook at medium temperature. Whisk constantly until the filling turns into a very thick consistency, like pudding.

5. 5

   Remove the filling from the heat, and stir in the butter until it is melted and the custard is completely smooth. Let it begin to cool, and stir occasionally to bring down the temperature.

6. 6

   Cover the top with plastic wrap and place it in the fridge for at least 3 hours, or until very chilled.

7. 7

   Spread a very thin layer of the custard over the baked and cooled crust. Arrange the banana slices over the top of the custard.

8. 8

   Add the rest of the filling on top and spread it evenly.

9. 9

   Beat the whipped cream until stiff peaks form. Add in the powdered sugar and vanilla, and beat again until stiff peaks form.

10. 10

    Spread the whipped cream over the top of the banana cream pie, garnish with fresh bananas, and serve.