The banana flavor is boosted by steeping extremely ripen bananas in milk and cream mixture ( or just whole milk, or half & half) for two hours like in
Ingredients for one 9-inch pie:
- 2 cups whole milk
- 1/2 cup heavy whipping cream
- 5 large bananas: 3 ripe, got some brown spots, and 2 extremely ripe
- 1/2 vanilla bean or 1 tsp vanilla extract
- 1/2 cup and 2 Tbs sugar
- 6 large egg yolks
- 1/4 tsp salt
- 3 Tbs cornstarch
- 2 Tbs butter
- 1 prebaked pie shell completely cool, recipes ( Graham cracker crust or Almond crust) are followed
- 1 cup cold heavy whip cream
- 2 Tbs granulate sugar
- 1/2 tsp vanilla extract
Peel 2 extremely ripen bananas and slice them into 1/2-inch pieces. Place banana slices, milk and cream in a medium pot. Split and scraps vanilla bean and add to the pot if using. Bring it to a boil over medium high heat. When the mixture boils, remove from heat, cover and let it steep for 2 hours.
After 2 hours, whisk sugar, egg yolks, salt and cornstarch in a medium bowl until smooth. Strain the banana dairy mixture through a fine mesh sieve to the egg yolks. Discard bananas or save for other uses like smoothie. Whisk the egg mixture and dairy mixture until smooth. Transfer to a clean pot. Cook over medium heat, whisking gently and constantly. Scraping the sided with a flexible silicon spatula until the mixture begins to bubble. Turn the heat down to medium low, continue whisking and cook until thicken 4-6 minutes. Then remove pastry cream from heat. Whisk in butter and vanilla extract (if did not use vanilla bean) . Let it cool down to luke warm (about 15 minutes)
Peel and slice 3 remaining bananas into 1/8 inch slices. Spread 1/4 pastry cream into a baked, cool pie shell. Cover completely with 1/2 banana slices. Repeat with 1/4 pastry cream and add a second layer of remaining banana slices. Cover banana slices completely with remain pastry cream. Cover with plastic wrap directly on the surface and chill in the fridge 3-4 hours up to 24 hours.
Before serve, whip cream, sugar and vanilla until silky and medium firm peaks. Spread across and over the pie with a spoon/spatula or pipe with a 1/2-inch plain round tip.
1 sheet of gelatin (or 1/2 tsp of powder gelatin is bloomed in 1 Tbs water, melt) is soaked in water and add to the filling at the same time with butter and vanilla help the cuts cleaner.
Sprinkle banana slices with two Tbs of orange juice help to prevent banana slices turns dark as in America test kitchen’s.
You may want to stabilize whipped cream with gelatin like in Black forest cake so the pie will still look good for a while.
1/2 cup powdered sugar
2/3 of a large egg (slightly beaten and divide)
1/4 tsp salt
Remove the top plastic wrap. Turn the dough over, the bottom sheet still attacked to the dough and bring it up over the pie disk, ease the sides down. Remove the plastic wrap. Trim excess dough around (bake them like cookies ) or fold extra dough underneath the rim and flute the edge with floured fingers, and chill in the fridge for 30 minutes to 1 hour before baking.
Remove the bean/pie weight and parchment paper and bake until light golden brown about 8-10 more minutes. If the edge is browning too fast, cover with foil. Remove from oven, press down any bubbles. Cool completely on wire rack.