BANANA CREAM PIE WITH PECAN VANILLA CRUST

BANANA CREAM PIE WITH PECAN VANILLA CRUST image

Yield 1 Pie

Number Of Ingredients 18

Crust:
Apox 3 cups Nilla Wafers
1 cup pecans
3 tbs butter- melted
1 tbs sugar
Custard:
2 cups milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
For the Whipped Cream
1 1/2 cups heavy cream
2 tsp powdered sugar (or to taste)
Splash of rum
Splash of Vanilla Extract
2 bananas, sliced

Steps:

For the crust: Preheat oven to 375. In a food processor, pulse nuts, nilla wafers and sugar until the consistensy of fine breadcrumbs. Pour into a bowl and add melted butter. Stir to combine. Press mixture into a 9" pie plate pressing firmly on the bottom and make sure to come up the sides. Bake for 12-14 minutes. Remove and let cool. For the custard: Combine the milk and vanilla bean in a small saucepan and bring just to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks and granulated sugar together until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into the cooled crust and chill in the frisge. Cover with plastic wrap so it does not form a skin. When ready to serve, Chill a metal bowl in the freezer and make sure your cream is very cold. Add the sugar (to taste) the rum and the vanilla. Beat to stiff peaks and lather on top of your pie.