Double Banana Cream Pie

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Foodnetwork.com/recipes/ask-aida

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Steps

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Heat oven to 375 degrees f , arrange rack in upper third , and place a baking sheet on rack while oven heats.

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Peel 1 banana and place in a blender with milk , egg yolks , cornstarch , sugar , vanilla , and salt and process until smooth.

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Pour into a small saucepan , bring to a simmer over medium heat and cook , stirring constantly until mixture bubbles and is thick , about 7 to 8 minutes.

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Remove from heat and stir in butter , a few pieces at a time , until melted.

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Set aside to cool slightly.

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Pour in filling into the pie shell and evenly smooth with a spatula.

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Slice remaining 3 bananas into 1 / 2-inch pieces and arrange on top of custard.

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Smooth whipped cream over top , loosely cover in plastic , and set in refrigerator until cool and set , at least 3 hours.

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Whipped cream:.

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Place very clean glass or metal bowl and metal whisk in freezer just until cold , about 5 minutes.

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When everything is cold , place cream in bowl and begin to whisk until it froths up and starts to thicken .

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Ingredients

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pie crust, bananas, whole milk, egg yolks, cornstarch, dark brown sugar, vanilla extract, table salt, unsalted butter, heavy cream, coffee-flavored liqueur