Friday, September 9, 2011

Vanilla Bean Banana Cream Pie

1 1/4 cups heavy cream
1 3/4 cups milk (2% or whole)
1 1/2 cups granulated sugar, divided
1 vanilla bean, split in half lengthwise and seeds scraped
2 large egg yolks
2 large eggs
1/3 cup cornstarch
3-4 medium, ripe bananas

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

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

  Whisk 1 cup of the hot cream mixture into the egg yolks. 

Gradually add the egg mixture to the hot cream, whisking constantly. 
Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch, until the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) 

Strain through a fine mesh strainer into a clean bowl; let cool on counter while you prepare the pie crust (see my instructions for making the perfect pie crust).

  Spread a small amount of filling on the bottom of the pie crust, top with a layer of bananas. Spread another layer of filling on top, and top with another layer of bananas. 


Finish with a final layer of filling. Press a piece of plastic wrap to the surface of the filling (careful not to cover the crust or it will become soggy), and refrigerate for at least 4 hours. Serve topped with whipped cream.

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