Banana Cream Pie

TO MAKE THE CREAM FILLING

Step 1: In a small mixing bowl, combine cornstarch, 1/4 cup sugar, and salt; whisk together to mix. Set aside.

Step 2: In a medium mixing bowl, whisk the egg yolks then add the cornstarch mixture and whisk until thoroughly blended. Set aside.

Step 3: In a heavy-bottomed pan over medium heat, combine the half and half and remaining 1/4 cup sugar. Bring the cream mixture to a simmer stirring constantly with a rubber spatula or wooden spoon, remove from the heat.

Step 4: Temper the eggs: Very slowly, in a thin stream, pour about 1/2 cup of the hot milk mixture into the beaten eggs while quickly whisking the two together with a wire whisk. Return the egg mixture back to the rest of the hot milk, pouring back slowly while quickly whisking the two mixtures together. Return to medium-low heat, constantly whisking quickly with the wire whisk and scraping over the bottom of the pan, cook until the mixture just comes to a boil, continue to cook while whisking constantly for an additional 2 minutes. Remove from heat.

Step 5: Add the vanilla extract and butter and stir until melted and completely blended.

Step 6: Pour the cream filling into a medium-sized bowl and place a sheet of plastic wrap directly on the surface while the filling is cooling to prevent a skin from forming. Let cool about 10 minutes.

Step 7: Peel the bananas, slice in half lengthwise, and then cut crosswise into slices about 1/4 inch thick. Using a large rubber spatula, gently fold the banana slices into the still warm filling.

Step 8: Pour the warm filling into the baked pie crust. Place a sheet of plastic wrap directly on the surface of the filling. Refrigerate about 4 hours or until filling is set.

TO MAKE THE WHIPPED CREAM TOPPING

Step 9: In a large mixing bowl, using an electric mixer beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until barely stiff peaks form. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.

Step 10: Spread the whipped cream over the pie filling using a rubber spatula, offset spatula, or the back of a spoon to form attractive swirls and peaks.

NOTE: Cream pies are best served immediately or served the same day. Refrigerate until ready to serve. Refrigerate leftovers