Recipe: Banana Brickle Cream Pie

BANANA BRICKLE CREAM PIE

1 nine-inch deep-dish baked pie crust
FOR THE BANANA FILLING:
4 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
Pinch of ground cardamom, optional
3 ripe, medium-size bananas
1 teaspoon fresh lemon juice
FOR THE GARNISH:
1 3/4 cups heavy cream
3 tablespoons confectioners' sugar, sifted
1/2 teaspoon vanilla extract
3 tablespoons English toffee bits, such as Bits O'Brickle

TO MAKE THE BANANA FILLING:
In a medium bowl, whisk together the egg yolks, granulated sugar, cornstarch and salt until well combined; set aside.

In a medium saucepan, bring the milk to a gentle boil over medium-low heat. Remove the pan from the heat and whisk about half cup of the hot milk into the yolk mixture, then return the yolk mixture to the saucepan. Place over medium-high heat and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, for 1 minute.

Remove the pan from the heat and whisk in the butter pieces until melted. Whisk in the vanilla and the cardamom, if using. Quickly strain the custard through a fine-mesh sieve into a medium bowl.

Half-fill a large bowl with ice cubes. Add cold water to cover the cubes. Place the smaller bowl of custard in the ice "bath" and allow to cool, stirring occasionally, for several minutes.

Peel the bananas and slice them 1/4-inch-thick into a medium bowl. Add the lemon juice and toss gently to coat. Arrange the banana slices in an even layer in the bottom of the baked pie crust, pressing down on them lightly. Scrape the cooled custard filling over the bananas and smooth the top into an even layer with a spatula or the back of a spoon. Refrigerate the pie for at least 2 hours before topping and serving.

TO GARNISH THE PIE:
In an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar and vanilla. Beat until the cream forms soft peaks. Spread over the pie, and sprinkle with the toffee bits.

POINTS OF PERFECTION:
If you have a pastry bag, you may use it to decorate the pie. Fill the bag with the whipped cream and fit it with a large star tip. Then you can pipe the cream over the custard in large rosettes, covering it completely. Cornstarch is a fine thickener, but be sure to measure it very carefully to avoid overthickening.

Perfectly whipped cream will enhance a dessert, but grainy, overwhipped cream will ruin it. To whip cream properly, always start with a chilled bowl, beaters and cream.

Servings: 8
Source: Diner Desserts by Tish Boyle