Just The Right Size Banana Cream Pie

Total Time: 49 mins Preparation Time: 20 mins Cook Time: 29 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 pinch salt
• 1 egg, beaten
• 1/2 cup butter, softened
• 1 1/2 tablespoons cornstarch
• 1/2 cup sugar (more if desired)
• 1 pinch salt
• 5 egg yolks
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1 tablespoon butter, softened
• 1 teaspoon pure vanilla extract
• 2 medium bananas, ripe but still firm
• 1 tablespoon lemon juice
• 2 tablespoons orange juice
• 1/2 cup whipping cream (or more if desired)
• 1 tablespoon confectioners' sugar
• 1 dash pure vanilla extract

Recipe

• 1 preheat oven to 400°f.
• 2 combine crust ingredients into a bowl, mix until just combined, press into bottom and 1/2 up the sides of a greased 8" springform pan.
• 3 poke with fork.
• 4 bake for 10-15 minutes until golden brown.
• 5 remove from oven and cool on a rack until room temperature.
• 6 combine sugar, salt, cornstarch in a medium pan, whisk to combine.
• 7 add egg yolks, cream and milk.
• 8 whisk lightly to combine.
• 9 place pan over medium heat, stir occasionally.
• 10 when the mixture starts to steam stir it constantly, scraping the bottom and sides of the pan.
• 11 at this point you can add more sugar if the custard is not sweet enough for your tastes continue to cook until pudding is about the thickness of mayonnaise.
• 12 remove from heat, whisk in butter and vanilla.
• 13 pour mixture into a bowl, cover with plastic wrap so the wrap is in contact with the top of the pudding.
• 14 allow to cool.
• 15 when pudding mixture is cool, slice bananas into 3/8" slices and toss in orange/lemon juice mixture.
• 16 drain well and dry off bananas on paper towel.
• 17 layer pudding and bananas on the prebaked crust.
• 18 place in fridge to set-up for several hours.
• 19 for the topping, immediately before serving.
• 20 in a chilled bowl with chilled mixers, beat heavy cream until soft mounds form.
• 21 add sugar and vanilla.
• 22 beat until stiff peaks form.
• 23 serve pie with a large dollop of cream on top.
• 24 best when served the same day, but will keep 2 or three days in the fridge.