Ultimate Banana Cream Pie Recipe

Ingredients

• 8 large egg yolks
• 1/2 cup firmly packed brown sugar
• 1 pinch salt
• 3 tablespoons cornstarch
• 2 1/2 cups whole milk
• 1 piece vanilla beans (4-inch) or 2 teaspoons vanilla extract
• 1/4 cup heavy whipping cream
• 7 ounces high quality bittersweet chocolate (do not use chocolate chips)
• 1 cup heavy whipping cream
• 3/4 cup creme fraiche (or 1/2 c. sour cream – creme fraiche is better)
• 1 pre-baked 10-inch pie shell
• 5 medium bananas, peeled and sliced 1/8 inch thick
• 1 teaspoon dark rum
• 1 teaspoon fresh squeezed lime juice (don’t use bottled.)
• 1/2 cup whipping cream

Instructions

1. For the pastry cream, whisk together 8 large egg yolks, 1/2 cup firmly packed brown sugar, and a pinch of salt until blended.
2. Stir in 3 tablespoons cornstarch until incorporated.
3. In a heavy saucepan, heat 2 1/2 cups whole milk with the vanilla bean (or 2 teaspoons vanilla extract) until scalding.
4. Slowly whisk the hot milk into the egg mixture, starting with just a thin stream while constantly whisking to temper the eggs and prevent scrambling.
5. Once combined, pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until thickened (about 3-5 minutes).
6. Remove from heat and stir in 1/4 cup heavy whipping cream and the vanilla extract if using. Pass through a fine mesh strainer to ensure a smooth cream and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
7. For the chocolate sauce, coarsely chop 7 ounces of high-quality bittersweet chocolate and place in a stainless steel bowl. Heat 1 cup heavy whipping cream until scalding, then pour it over the chocolate. Let sit for 5 minutes before stirring until smooth. The sauce can be served warm or chilled for later use.
8. To assemble the pie, toss 5 medium bananas (peeled and sliced 1/8 inch thick) with 1 teaspoon dark rum and 1 teaspoon fresh squeezed lime juice and set aside.
9. Spread about 3/4 cup of the chilled pastry cream in the pre-baked 10-inch pie shell, layer the bananas evenly over it, then cover with the remaining pastry cream.
10. Whip 1/2 cup whipping cream to soft peaks and gently fold in 3/4 cup creme fraiche. Spread the mixture over the top of the pastry cream and refrigerate until ready to serve.
11. Serve with warm chocolate sauce drizzled over the top for an extra touch.