Banana Cream Pie Cook's Country


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.**prep-time includes cooling time for pudding and pie shell.

Steps


1.
Peel 2 bananas and slice into 1 / 2-inch-thick pieces.
Melt 1 tablespoon butter in medium saucepan over medium-high heat.
Add sliced bananas and cook until they begin to soften , about 2 minutes.
Add half-and-half , bring to boil , and boil for 30 seconds.
Remove from heat , cover , and let sit for 40 minutes.
2.
Whisk granulated sugar , egg yolks , and salt together in large bowl until smooth.
Whisk in cornstarch.
Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixturedo not press on bananasand whisk until incorporated.
Discard cooked bananas.
3.
Transfer mixture to clean medium saucepan.
Cook over medium heat , whisking constantly , until thickened to consistency of warm pudding , 4 to 6 minutes.
Remove pan from heat.
Whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla.
Transfer pastry cream to bowl , press greased parchment paper directly against surface , and let cool for about 1 hour.
4.
Meanwhile , roll pie dough into 12-.

Ingredients


bananas, unsalted butter, half-and-half, granulated sugar, egg yolks, salt, cornstarch, vanilla extract, pie crust, orange juice, heavy cream', confectioners' sugar"]"