Banana Cream Pie
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
large egg yolks
3/4 cup cornstarch
3 to 3 1/2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split and scraped
3 cups graham cracker crumbs
1/2 cup sugar
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2 inch
3/4 cup caramel sauce
1 cup chocolate sauce
2 cups heavy cream whipped to stiff peaks
1/2 teaspoon pure vanilla extract
2 teaspoons granulated sugar
oven to 350º.
prepare custard filling:
a mixing bowl, combine the egg yolks, cornstarch,
and 1 cup of the heavy cream. Whisk to blend
well. Set aside.
the remaining 2 cups cream, the sugar, and the
vanilla bean in a large heavy-bottomed saucepan
over medium heat. Whisk to dissolve the sugar
and bring to a gentle boil, about 10 minutes.
add the egg yolk mixture, whisking constantly
until it thickens, about 5 minutes. (Be forewarned
- the mixture will break. Don't be alarmed)
it into a glass bowl. Press a piece of plastic
wrap down over the surface of the mixture to
prevent a skin from forming. Let cool completely
at room temperature.
cooled, remove the vanilla bean and pour the
mixture into the bowl of an electric mixer fitted
with a wire whip. Beat at medium speed to combine
the mixture. If it will not combine, warm another
1/2 cup heavy cream and slowly add it to the
mixture. Whip until you have a thick and creamy
prepare pie crust:
a mixing bowl, combine the graham cracker crumbs,
sugar and mashed banana. Mix thoroughly. Add
the butter and mix well.
the mixture into a 9-inch pie pan.
until browned, about 25 minutes.
the pan from the oven and cool, for about 10
about 1/2 cup of the custard on the bottom of
about a third of the banana slices, crowding
them close together, over the custard.
spread 1 cup of the custard over the bananas.
another third of the banana slices close together
over the custard.
with 1 cup of the custard and the banana slices.
with the remaining custard, covering the bananas
completely to prevent them from turning brown.
with plastic wrap and chill for at least 4 hours.
the pie into wedges and serve with a drizzle
of caramel and chocolate sauce.
with the whipped cream and shaved chocolate.
with powdered sugar.
1 x 9inch pie