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Banana Cream Pie
Nb persons: 2
Yield:
Preparation time: :
Total time:
Source:
| 2 | Pie Shells, Baked |
| 4 cups | Manufacturing Cream |
| 2 cups | Whole Milk |
| 3 cups | Granulated Sugar |
| 6 | Eggs |
| 6 | Egg Yolk |
| 2 tablespoon | Corn Starch |
| 2 teaspoon | Nutmeg |
| 3 tablespoon | Vanilla |
| 16 | Banana |
| 1 quart | Whipped Cream, see Recipe |
Any time prior to making the filling,take 2 frozen pie shells and put an empty tin atop the shell,and bake upside down with a sheet pan on top to prevent the tin from blowing off(275). When shell starts to bake (you can pretty much see this) remove sheet pan and turn over shell and remove top pie tin. In some cases you might have to again place sheetpan on top and bake a bit more before removing sheet pan and top tin.(confusing enough?) Really it's not. When shells are lightly browned,remove from oven. In a large saucepan,slowly bring the milk and cream to a boil.
Meanwhile,in a separate measuring cup,combine the vanilla, eggs and yolks.
In another DRY measuring cup,combine the sugar,starch and nutmeg.
As soon as milk mixture starts to boil,pour like half of it into the egg mixture and stir quickly.
Then immediately pour the dry mixture into the warm egg mixture,quickly whip together,then steadily add it to the simmerring hot milk mixture on the stove.
Stir constantly to avoid burning and AS SOON AS IT THICKENS,turn off the heat.
Pour enough of the mixture into each pie shell to safely cover the surface.
Place bananas (approx. 8) so that they pretty much cover the entire surface,then top with the remainder of the filling.
I recommend freezing these ,and taking out when ready to top them with the whipped cream.
When ready to do so,top with about a quart of whipped cream.
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