Banana Cream Daydream Pie
Easy · 16 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 c heavy cream
- 3 (30g) tbsps confectioners' sugar
- 1 medium banana
- 1 tsp fresh lemon juice
- 3/4 c (150g) sugar
- 1/3 c (40g) unbleached all-purpose flour
- 1/4 tsp kosher salt
- 3 large egg yolks
- 2 1/2 c whole milk
- 2 tbsps unsalted butter, chilled
- 1 tsp pure vanilla extract
- 1/2 c toffee baking bits
- 2 medium bananas (Ripe, firm bananas that are yellow from top to bottom and lightly covered in brown freckles are the best choice for the filling)
- 9 1/2 -inch blind-baked pie shell, cooled to room temperature
Instructions
- Whisk together the sugar, flour, and salt in a medium bowl. Whisk the eggs yolks in a large bowl.
- Heat the milk in a large saucepan over medium heat until it bubbles around the edge. Whisking continuously, add the milk to the sugar mixture in a slow, steady stream and whisk until smooth. Pour back into the saucepan and cook, stirring continuously with a heatproof spatula, for 2 to 3 minutes, or until thick enough to coat the back of the spatula.
- Whisking continuously, add about 1/2 c of the hot milk mixture to the egg yolks to temper them. Pour the eggs into the saucepan and cook, stirring continuously with the spatula, for 5 minutes, or until the custard comes to a boil and thickly coats the back of the spatula. Remove the pan from the heat, add the butter, and stir until melted. Stir in the vanilla.
- Sprinkle the toffee bits int the pie shell. Slice the bananas into 1/4-inch-thick rounds and place in the pie shell. Pour the warm custard mixture over the bananas. Chill until cold and firm.
- Combine the cream and confectioners' sugar in a large bowl and beat with a mixer until stiff peaks form. Slice the banana 1/4 inch thick and brush the slices with the lemon juice to keep the slices from browning if you will not be serving immediately. Pipe or spread the whipped cream onto the pie and top with the banana slices.
for the filling
for the topping
Tags: pepperplate-import