Skill required: Pie lover
Filling:
2 Cups Half & Half (or 1 1/2 Cup Milk + 1/2 Cup Whipping Cream)
1/2 Cup + 2 tablespoons granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
2 large ripe bananas
9" Prebaked Pie Crust
Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered (confectioners') sugar
1/2 teaspoon vanilla
1. Put the half and half (or the milk and cream) into a saucepan.
2. Stir together thoroughly, in a separate bowl, the sugar, cornstarch, and salt until no lumps of cornstarch remain and then add this mixture to the saucepan, mixing everything together.
3. Lightly beat the egg yolks and add this to the saucepan, together with the vanilla.
4. Cook this mixture over medium heat, stirring from time to time while mixture is heating. When the mixture starts to get hot, start stirring continuously.
5. The mixture will start to thicken as it gets hotter and reaches a slow boil. Let it quietly boil for about 1 minute and then immediately remove from the heat. If it starts to boil too strongly during the last minute of boiling, just lift the saucepan a little above the heat while continuing to stir.
6. Slice one of the bananas thinly and evenly into the waiting pie crust and then pour in 1/2 of the hot filling.
7. Then slice the other banana over the filling and pour in the rest of the hot filling. Even the top out with a spatula if necessary.
8. After cooling, place pie in refrigerator to chill thoroughly.
9. After the pie has been chilled, cover the filling with sweetened whipped cream and replace it in the refrigerator until ready to serve or you can do this shortly before serving.
Whipped Cream Topping:
1. Make sure that the bowl and the beaters, or whisk, that you will be using are cold. Put them in the freezer for a few minutes, or in the refrigerator for 10 to 15 minutes before you start the process. Also make sure that the cream you will be using is well chilled.
2. Start mixing the cream at medium speed to start with (in order to prevent splashing) and then at high speed after it has thickened up a little.
3. When soft peaks are just starting to form, add 2 well-rounded tablespoons of powdered (confectioners) sugar and 1/2 teaspoon of vanilla extract (optional) and continue beating until the whipped cream is firm. Do not overbeat.
Yield: 8 servings
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