Banana Cream Pie #2
Ingredients
Banana Simple Syrup
- 1 cup Sugar
- ⅓ cup Water
- Salt, pinch
- 3 each Ripe bananas sliced into 1" pieces
Pie Filling
- ½ cup Sugar
- ¼ cup Corn starch
- Salt, pinch
- 2 each Eggs
- 2 cup Milk
- ¼ cup Banana simple syrup
- 2 tbsp Butter, chilled and cubed
- 1 tsp Vanilla extract
Pie Crust
- 2 cup Nilla wafers, crushed
- ¼ cup Banana simple syrup
- 2 each Bananas, large; and sliced
Pie Topping
- 16 oz Heavy cream
- ½ cup Powdered sugar
- 2 each Bananas, large and sliced
Instructions
Banana Simple Syrup
- Boil water, sugar and salt. Cover and simmer for 10-15 minutes.
- Add chopped bananas, and simmer another 10 minutes.
- Strain and set syrup aside to cool.
Pie Filling
- Combine sugar, cornstarch, and salt.
- Add eggs, and whisk well.
- Add milk and banana syrup, and whisk to combine well.
- Cook over low heat until thick.
- Remove from heat. Whisk in butter and vanilla.
- Cover and chill for 2 hours.
Pie Crust
- Process crumbs and press into a pie tin. Refrigerate for 30 minutes.
Pie Topping
- For best results, pre-chill bowl & whisk in freezer for 30 minutes.
- Whip cream until frothy.
- Add in powdered sugar and vanilla, and continue whipping until stiff peaks form.
Pie Assembly
- Top pie crust with sliced bananas.
- Pour pudding over bananas, then top pudding with more bananas.
- Top pie filling with whipped cream and more sliced bananas.
Hint:
- Squeeze lemon juice on sliced bananas to prevent them from browning.