Ingredients
Crust
2 cup Graham cracker crumbs
1/4 cup Brown sugar
4 oz Butter, unsalted, cold
1 ea Banana, mashed, ripe
Filling
1/2 cup Sugar
1/3 cup Cornstarch
1/4 tsp Salt
1 1/2 cup Whipping cream
1 1/2 cup Whole milk
3 ea Egg yolk, large
1/2 ea Vanilla Bean, split lengthwise
2 oz Banana Compound
2 tbsp Butter, unsalted
1 tsp Vanilla Extract
5 ea Bananas, ripe, peeled, crosswise ¼” thick slices
Preparation
Crust
Mix Graham crackers, brown sugar and butter together until crumbly. Add mashed banana and freeze for 1 hour. Roll and spread over pie tin and bake at 375° F for 15 minutes.
Filling
Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean and Banana Compound. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and Vanilla Extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.
Setting
Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly for at least 8 hours and up to 1 day is a MUST. Cut pie into wedges and serve.
Decoration
Decorate with whipping cream, chocolate shaving or caramel sauce.
Specialty Ingredients
#90071 Vanilla Bean, Madagascar
#41110 Bakbel Banana Compound
#90072 Vanilla Extract
