Banana Cream Pie

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  1 pastry recipe (please click here to go to my recipe for making easy pastry)
• Equipment needed:
• 1 pie plate
  rolling pin
  parchment paper or tin foil
  dry beans, peas or any legume (this is for the blind baking of the crust)
  ice for an ice water bath (cooking the custard)
  wire mesh strainer
  heavy pot for making custard
  pastry cutter (not absolutely necessary but very handy)
  large bowl
  plastic wrap
• Banana Cream Filling Ingredients:
  
  6 egg yolks
  3/4 cup white sugar
  3 tbsp. cornstarch
  1/4 tsp. salt
  3 cups whole milk
  4 tablespoons unsalted butter, cut into pieces
  2 tsp. vanilla
  3 ripe bananas
  1 tsp. lemon juice
• 1/2 very ripe banana (the blacker the better) for a flavour enhancer 
• Pie Topping:
  1 cup whip cream
  3 tbsp. icing sugar
• Press the 1/2 very ripe banana through a fine wire mesh strainer into the bowl that your hot custard will be cooled in. You will end up with about 1/8 of a cup of pure banana pulp and this will enhance the banana flavour of your pie. Set aside
• In another medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. Set aside.
• In a medium saucepan, bring milk just to a boil over medium high heat. Do not boil as the milk will burn. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture whisking the entire time. Then pour the warm yolk mixture into saucepan with the remaining hot milk. Place saucepan back onto the stove over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl to remove any lumps. Place the bowl of custard in the fridge to cool or place over a ice bath to cool quicker.
• After custard is cooled: Peel bananas and slice very thin (1/4 inch thick) and place in a shallow bowl. Add lemon juice to coat the banana slices so they don't turn brown. Arrange the banana slices on the bottom of your 'blind baked' and cooled pie crust. Pour cooled custard over the banana layer. Spread the custard over the bananas are covered. Place a 2nd layer of bananas on top of custard and then pour the remaining custard on top of the bananas. Spread out custard so that the top is smooth and all the bananas are covered. Cut a piece of plastic wrap and place the plastic wrap on top of the custard. This will help to prevent a film from forming. Store pie in the fridge for a minimum of 3 hours or overnight until the custard has set.
• When it is time to serve your pie whip up some whip cream to garnish the pie.

  

  Mike and Alexandra's pie

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  

  Leanna's pie

  
  
  
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