Banana Cream Pie

This was the best banana cream pie I have ever made. Course I usually just make banana cream pie with instant vanilla pudding, a Nilla Wafer pie crust, and whipped cream. The flavors were perfect with this pie and I will never go back to pudding for banana cream pie. I never would have thought of using cinnamon and nutmeg in a banana cream pie but it helped take the recipe over the top. This really is a simple recipe to make although it sounds like it would be complicated.


Banana Cream Pie
from Baking From my Home to Yours by Dori Greenspan

For the custard
2 cups whole milk
6 large egg yolks
1/2 cup (packed) light brown sugar, pressed through a sieve
1/3 cup cornstarch, sifted
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, cut into bits

3 ripe but firm bananas

1 9 inch single pie crust, fully baked and cooled

For the Topping
1 cup cold heavy cream
2 tablespoons confectioners' sugar, shifted
1 teaspoon pure vanilla extract
2 tablespoons sour cream

To Make the Custard: Bring milk to a boil.
Meanwhile in a large heavy bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg, and salt until well blended and thick. Whisking without stopping, drizzle in /4 cup of the hot milk-this will temper, or warm the yolks so they won't curdle-then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get into the edges of the pan), bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes before removing from the heat.
Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. Press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate until cold.
When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into 1/4 inch thick slices.
Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the pie crust-it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry over the last layer of bananas.

To Make the Topping: Working with a stand mixer fitted with the whisk attachment, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and gently fold in the sour cream.

To Finish: Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate until needed.