Banana Cream Pie
From Cook's Country
This layered concoction of pastry cream and sliced bananas topped with whipped cream is often delicious and sometimes sliceable, but very rarely both. Using too much starch for stability resulted in a chalky, stodgy pastry cream. Instead, we found trading some of the excess starch for additional egg yolks and a bit of butter created the sliceable texture we were after. For banana flavor, rather than relying on banana extract (artificial) or liqueur (impractical) as most recipes call for, we got far better results by infusing the pastry cream with sauteed bananas. To slow down browning of the fresh banana slices, we tossed them in orange juice.
Serves 8
Use all-yellow to lightly spotted, not green-topped or all-brown bananas for this recipe. Peel and slice the bananas just before using to help prevent browning. When straining the half-and-half in step 2, do not press on the bananas or the custard will turn gray as it sits. The pie can be made up to 24 hours in advance.
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