Banana Cream Pie

🥘 Ingredients

• (6 to 7) banana
  3 lbs
• cornstarch
  1/2 c
• egg yolks
  3 large
• eggs
  2 large
• graham cracker crust
  1
• granulated sugar
  1.542 c
• heavy cream
  4 c
• vanilla
  1/2 tsp
• vanilla bean
  1
• whole milk
  1.5 c

🍳 Cookware

• large heavy-bottomed saucepan
• large wooden spoon
• fine-mesh strainer
• bowl
• plastic wrap
• large spoon or rubber spatula
• pastry bag

1. 1

   Combine 2 cups heavy cream , the whole milk , 1/2 cup granulated sugar , and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat.

   heavy cream: 4 c, whole milk: 1.5 c, granulated sugar: 1.5 c, vanilla bean: 1
2. 2

   Combine egg yolks , eggs , cornstarch , and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside.

   egg yolks: 3 large, eggs: 2 large, cornstarch: 1/2 c
3. 3

   Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about ⏱️ 5 minutes . (The mixture may separate slightly; if it does, remove from heat and beat with an electric mixer until thick and smooth.) Strain through a fine-mesh strainer into a clean bowl . Cover with plastic wrap , pressing down against surface to prevent a skin from forming. Chill in refrigerator about ⏱️ 4 hours .
4. 4

   To assemble, spread 1/2 cup custard over bottom of prepared graham cracker crust , smoothing with the back of a large spoon or rubber spatula . Arrange enough (6 to 7) banana slices (not quite one-third of them) in a tight, tiled pattern over custard, pressing down with hands to pack them firmly. Repeat to build a second layer, using 3/4 cup custard and enough bananas to cover, smoothing down layer evenly. For third layer, spread 3/4 cup custard over bananas and top with remaining bananas, starting 1 inch from outer edge and working toward center. Spread 1 cup custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill at least ⏱️ 4 hours or overnight.

   graham cracker crust: 1, (6 to 7) banana: 3 lbs
5. 5

   Whip remaining 2 cups heavy cream in a medium bowl until soft peaks form. Add remaining 2 teaspoons granulated sugar and vanilla extract and continue to whip until stiff peaks form.

   granulated sugar: 2 tsp, vanilla: 1/2 tsp
6. 6

   Remove pie from refrigerator. Fill a pastry bag with whipped cream and pipe onto pie. (Alternately, spread whipped cream evenly over pie.) With a sharp knife dipped in hot water, cut pie into 10 equal slices. Transfer slices to dessert plates. Serve.