CLASSIC BANANA CREAM PIE

Classic Banana Cream Pie image

Yield makes one 9-inch pie

Number Of Ingredients 10

1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
3 tablespoons cornstarch
1 2/3 cups water
1 (14-ounce) can sweetened condensed milk
3 egg yolks, beaten
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3 medium bananas
1/2 cup lemon juice, for dipping
Sweetened Whipped Cream (page 26), for topping

Steps:

Whisk the cornstarch into the water in a heavy saucepan, then stir in the milk and egg yolks. Cook over medium heat, whisking constantly, for about 10 minutes, until thick and bubbly. The whisk should leave tracks in the thickened mixture. Remove from the heat, stir in the butter and vanilla, and let cool slightly.
Slice 2 of the bananas 1/8 to 1/4 inch thick. Put half of the lemon juice in a small bowl and dip the bananas into it, gently tossing to evenly coat. Drain off any excess lemon juice and arrange the banana slices in the crust. Spread the filling evenly over the bananas and cover with plastic wrap directly on the cream (this prevents a skin from forming).
Chill for 4 hours, until set. Spread the whipped cream on top. Slice the remaining banana, dip it into the remaining lemon juice, and gently toss to evenly coat. Drain off any excess lemon juice and garnish the top of the pie with the banana slices.
Store in the refrigerator for at least 30 minutes, preferably 3 to 4 hours, before slicing. Serve cold.