Tuesday, August 9, 2011


1 baked 9-inch pie shell
2 2/3 cups half and half cream, divided
1/3 cup cornstarch
1/2 cup packed brown sugar
pinch of salt
4 egg yolks, lightly beaten
2 tsp vanilla extract
2 tbsp butter
2 medium bananas, sliced

In a large heavy saucepan combine the cornstarch, cream, brown sugar, and salt; lightly stir with a wire whisk until smooth. Over medium heat, bring the mixture to a boil while stirring constantly with the whisk. Boil for 1 minute then remove from the heat. In a medium bowl whisk 1 cup of the cooked custard into the egg yolks; return to the saucepan. Cook another two minutes while whisking constantly but do not allow to boil. Remove custard from the heat and whisk in the vanilla and butter. Allow to cool in pan for 10 minutes.

Arrange the banana slices in the baked pie shell. Pour the custard over the bananas. Cover and refrigerate until set, approximately 3 hours.

TOPPING: 1 cup whipping cream, 2 tablespoons powdered sugar, 1/4 tsp vanilla, 1/8 tsp ground cinnamon

In a mixer bowl beat the above ingredients until stiff peaks form. Spread topping over the chilled and set pie.

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