Brown Sugar Banana Cream Pie
Source of Recipe
List of Ingredients
1 1/2 cups graham cracker crumbs, about 10 crackers
6 tablespoons unsalted butter, melted
3/4 cup packed brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1 3/4 cups whole milk
2 tablespoons butter
1 tsp. vanilla extract
2 small bananas, peeled and sliced 1/4-inch thick
1 1/2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Preheat oven to 325º. Crush graham crackers in a Ziploc bag into fine crumbs. Add butter and toss until well combined.
Press crumbs evenly/firmly into bottom and up sides of a 9-inch pie plate. Bake until about 10 minutes until crust starts to brown. Cool on wire rack to room temperature.
Whisk together brown sugar, cornstarch, and salt in a heavy saucepan. Whisk egg yolks and milk in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to boil.
Cook, whisking constantly, 1 to 2 more minutes until mixture starts to thicken; remove from heat. Whisk butter and vanilla into custard.
Place the sliced bananas in the bottom of the crust. Spoon the custard over the bananas, using a spatula to distribute the custard evenly. Place plastic wrap directly on warm filling to prevent film from forming. Refrigerate the pie several hours.
Assemble the Pie:
When the pie is chilled, pour the cream into a medium-size bowl. Add the powdered sugar and vanilla and using either a mixer or whisk, beat the cream and powdered sugar until soft peaks form.
Pile the whipped cream over the pie covering the filling completely.
Place the pie in the refrigerator and keep chilled until ready to serve.
Yield: 8 servings