The goodness of ripe bananas meet a smooth vanilla custard in a buttery crust. Make this for the holidays or just because.
Banana Cream Pie
For the custard:
2 cups whole milk
6 large egg yolks
1/2 cup packed light brown sugar
1/3 cornstarch, sifted
1/2 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
1 tsp vanilla extract
3 tablespoons cold unsalted butter, cut into bits
3 ripe but firm bananas
1 9-inch single crust, store-bought or homemade, fully baked and cooled
For the topping:
1 cup cold heavy cream
2 tablespoons confectioner’s sugar, sifted
1 tsp pure vanilla extract
2 tablespoons sour cream
Make the custard:
Bring the milk to a boil. Meanwhile, in a large saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisk without stopping, and drizzle in about 1/4 cup of the hot milk. Then add the remainder of the milk slowly. Put the pan over medium heat, and whisking constantly, bring the mixture to a boil. Whisk for 1-2 minutes more then remove from heat.
Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the butter, stirring until fully incorporated and the custard is smooth. Press plastic wrap on the surface of the custard and refrigerate until cold.
When you are ready to assemble the pie, peel the bananas and cut them into 1/4 inch thick slices. Whisk the cold custard to loosen, and spread about one quarter of it over the pie crust. Top with half the bananas. Repeat, adding a layer of custard and the remaining bananas then smooth the rest of the pastry cream over the last layer of bananas.
To make the topping:
In a stand mixer with a whisk attachment, beat the cream until it just starts to thicken. Add the sugar and vanilla and beat until the cream holds firm peaks. Gently fold in the sour cream with a rubber spatula.
Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate until needed.