- Pastry for a 9-inch (23 cm) single-crust pie (store-bought or page 210)
- 1 large egg white, lightly beaten
- 2 ¼ cups whole milk 550 mL
- 2/3 cup sugar 150 mL
- 1/3 cup cornstarch 75 mL
- 1⁄4 tsp salt 1 mL
- 5 large egg yolks
- 3 tbsp butter 45 mL
- 1 ½ tsp vanilla 7 mL
- 2 ripe but firm bananas, cut into 1⁄4-inch (0.5 cm) thick slices
- WHIPPED CREAM TOPPING
- 1 ½ cups heavy or whipping (35%) cream 375 mL
- 2 tbsp powdered (icing) sugar 30 mL
- 1⁄2 tsp vanilla 2 mL
- Crust: On a lightly floured surface, roll out pastry into a 12-inch (30 cm) circle. Gently fit pastry into a 9-inch (23 cm) pie plate. With floured fingers, fold overhang under, then crimp the edges. Refrigerate for 20 minutes.
- Meanwhile, preheat oven to 375°F (190°C). Prick pastry shell with a fork and line with parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes. remove weights and parchment paper. Gently brush bottom and sides of pastry with egg white. Bake for 10 to 15 minutes or until light golden. Let cool completely.
- Custard: In a medium saucepan over medium heat, heat milk to just below a simmer. In a large bowl, whisk together sugar, cornstarch and salt. Whisk in egg yolks until well combined (mixture will be thick). Gradually drizzle in milk, whisking, then pour back into pot. Cook, whisking constantly, for about 5 minutes or until starting to thicken. Simmer, whisking, for 1 minute, or until thick. Remove from heat and whisk in butter and vanilla until butter is melted. Pour into a bowl and cover with plastic wrap, with the plastic in direct contact with the custard. Let cool for 15 minutes.
- Spread half the warm custard into crust and smooth surface. Arrange banana slices on top. Spread the remaining custard over bananas, smoothing surface. Refrigerate for 1 hour.
- Topping: in a large bowl, using an electric mixer, whip cream until soft peaks form. Beat in sugar and vanilla until cream holds firm peaks.
- Spoon topping over pie. Insert toothpicks in the center and around the edges of the pie, then loosely drape plastic wrap over top. Refrigerate for at least 3 hours, to allow custard to set, or up to 2 days. Serves 8 to 10.
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