Elway's Banana Cream Pie
Source of Recipe
John Elway Restuarant
List of Ingredients
Makes 15 mini pies
3 1/4 cups milk, divided
2 cups sugar, divided
1 cup heavy whipped cream
1 vanilla bean , scraped
6 egg yolks
1/2 cup cornstarch
1 tsp banana extract
1/4 tsp salt
2 tbsp butter
1/2 tsp lemon zest
1/4 tsp vanilla extract
2 cups Nilla wafer crumbs
1/4 cup firmly packed brown sugar
6 tbsp butter, melted
8 ripe bananas, thinly sliced
Garnish: fresh mint, vanilla beans
In a large saucepan, combine 3 cups milk, 1 cup sugar, cream, and vanilla bean. Bring to a simmer over med. heat.
in a med bowl, combine 1/4 cup of milk,1 cup sugar, egg yolks,cornstarch,banana extract, and salt.Whisk until smooth.
Pour 1/4 hot milk mixture over cornstarch mixture, whisking constantly. Pour Cornstarch mixture into remaining hot milk mixture into saucepan. Whisk constantly over med heat until thick pudding consistency is reached.
Remove pastry cream from heat. Whisk in butter, lemon zest,and vanilla.
transfer to a large bowl, place bowl in an ice bath and let cool completely, 1-2 hours.
Scrape cooled pastry cream into a mixing bowl, and whisk until no lumps can be seen.
Preheat oven to 350F. Line two baking sheets with parchment paper.
In a med. bowl, combine wafer crumbs, brown sugar and butter. Press mixture into bottoms of 15 (3inch) ring molds on prepared baking sheets. Bake 5 minutes.
Place 2 TBSP pastry cream over crusts in ring molds. Layer 4 to 5 slices of banana slices over cream. Top banana slices with about 3 tbsp pastry cream.
Chill overnight. Garnish with mint and vanilla beans, if desired. Recipe
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