Banana Cream Pie

Recipe from: Website

Ingredients


 * 1) 2 ¼ cups milk (divided)
 * 2) 1/2 cup granulated sugar.
 * 3) ¼ teaspoon salt.
 * 4) 2 tablespoons cornstarch.
 * 5) 3 tablespoons all-purpose flour.
 * 6) 3 large egg yolks (beaten)
 * 7) 1 tablespoon butter.

1 teaspoon vanilla extract (or banana flavoring)

Hints


 * 1) * Don’t use skim milk. We normally have 2% milk and that works just fine, but we often prefer whole milk in this recipe.
 * 2) * The cornstarch is what thickens the pie, so don’t skip it! Be sure to mix the cornstarch in with the cold milk and drizzle it into the hot milk. This will help prevent any lumps.
 * 3) * Stir constantly while the milk mixture is thickening so that it doesn’t burn on the pan.
 * 4) * This recipe only uses egg yolks. Whisk the egg yolks in a small bowl, then temper them by adding 3 tablespoons of the hot milk directly to the eggs. Why do you have to temper eggs? It helps keep your cream filling smooth and not have egg clumps.
 * 5) * Drizzle the tempered eggs back into the hot milk, stirring constantly.
 * 6) * Add the butter and vanilla after the pan comes off the heat. These add both richness and flavor to the pie.


 * If you can find banana flavoring in your local store, use that instead of vanilla to bump up the banana flavor. Or you can use a teaspoon Of both    flavors


 * 1) * While the milk is heating, mix together the sugar, salt, cornstarch, and flour. Add the remaining ½ cup of milk and whisk until smooth.
 * 2) * Drizzle the milk/sugar mixture into the hot milk, whisking as you drizzle it in.
 * 3) * Cook, stirring constantly until it starts to thicken, then reduce heat to low, cover the pan and cook for an additional 5 minutes, stirring often.
 * 4) * Place the egg yolks in a small bowl and whisk them to break up the yolks.
 * 5) * Remove 3 tablespoons of hot cream and add it to the eggs, whisking as you add it to temper the eggs.
 * 6) * Add the egg mixture into the hot cream. Whisk and cook for an additional 2 minutes or until thick.
 * 7) * Remove the pan from the heat.
 * 8) * Add in the butter and vanilla. Stir well.
 * 9) * Slice 2 bananas and arrange them in the bottom of the baked pie crust.
 * 10) * Pour the cream over the bananas into the pie crust. Smooth the top.
 * 11) * Allow it to cool for 10 minutes, then cover the pie and refrigerate.
 * 12) * Once the pie is cool, prepare the whipped cream.
 * 13) * Use a high powered hand mixer or stand mixer to beat the cold cream, sugar and vanilla until stiff peaks form.
 * 14) * Spread the whipped cream over the cooled pie.
 * 15) * Decorate the top of the pie with sliced bananas right before serving.
 * 16) * Refrigerate until serving and refrigerate any leftovers.