Banana Cream Pie

Ingredients

• 2 1/2 cups coarsely crushed vanilla wafers
• 1/4 cup sugar
• 1/2 cup butter (melted)
• 1/2 cup plus 2 tablespoons sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 5 large egg yolks (lightly beaten)
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 2 teaspoons vanilla
• 2 tablespoons unsalted butter
• 1 teaspoon (or more to taste) brandy
• 2 bananas (firm, but ripe)
• 2 cups heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla

Instructions

1. 1

   --- Make the Crust: ---

2. 2

   Preheat oven 350ºF (177ºC).

3. 3

   In a medium mixing bowl, combine the vanilla wafer crumbs (2 1/2 cups) and sugar (1/4 cup). Add the butter (1/2 cup) and mix well. Press firmly onto the bottom and up the sides of a 9-inch pie plate. Bake for 10 to 12 minutes or until golden brown. Remove from oven, and cool completely before adding filling (about 1 hour).

4. 4

   --- Make the Filling: ---

5. 5

   In a medium, heavy-bottomed saucepan, combine sugar (1/2 cup plus 2 tablespoons), cornstarch (1/4 cup), and salt (1/8 teaspoon). Whisk in egg yolks (5), Gradually add milk (1 1/2 cups) and cream (1 cup). Cook over medium heat, bringing to a gentle boil, whisking constantly until mixture thickens 8-10 minutes. Continue to gently simmer for 1 minute, lowering heat as necessary, and stirring constantly. Remove from heat. Whisk in vanilla (2 teaspoons), butter (2 tablespoons), and brandy (1 teaspoon).

6. 6

   Pour the filling into a bowl. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Cool for about 30 minutes or until the filling is warm but no longer hot.

7. 7

   Pour half of the warm filling into the cooled crust. Peel and slice the bananas into 1/2-inch slices and layer on top of the filling. Pour the remainder of the filling over sliced bananas. Place a clean sheet of plastic wrap directly on the top surface of the filling. Refrigerate pie until completely chilled, at least 3 hours.

8. 8

   --- Make the Topping: ---

9. 9

   Whip the heavy cream (2 cups) in a chilled bowl until soft peaks form. Add powdered sugar (3 tablespoons) and vanilla (1/2 teaspoon); continue to whip until peaks are just stiff. Spread whipped cream over the topping and shape decoratively into a mound. Refrigerate until ready to serve.