Banana Cream Pie
(Adapted from Emeril Lagasse)
2 cups graham cracker crumbs (I had Keebler's at home but I prefer Honey Maid)
2 Tbs sugar
1/2 cup butter, melted
3 egg yolks
2 Tbs cornstarch
1 cup cream
1 cup sugar
1 tsp vanilla
In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup cream. Whisk to blend well. Set aside.
Combine 1 cup cream, sugar, and vanilla in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil. Continue gentle boil for another 7 minutes.
Slowly add 1/2 cup of the hot cream mixture to the egg yolk mixture, 1/4 cup at a time, whisking constantly. Return the egg yolk mixture to the hot cream pan and whisk at low heat until it thickens, about 5 minutes.
Cut the bananas and lay into bottom of tart. Pour filling over it and smooth. Cool in refrigerator.
If desired, make a meringue topping with the 3 egg whites. Beat at high speed until stiff peaks form. Spoon over pie and broil until meringue is brown.
I thought the cream was too sweet. Next time, I'll use 3/4 cup. There weren't enough bananas so next time, I'll use 5 bananas.
2015 05 18