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Julie Van Rosendaal: Banana cream pie

Julie Van Rosendaal continues the Rolling Spoon series with Lorrie Mathison and his banana cream pie.

Banana Cream Pie for Lorrie Matheson

Crust:

1 1/2 cups graham wafer crumbs

1/3 cup butter, melted

1/3 cup chocolate chips

Filling:

4 large egg yolks

1/2 cup sugar

1/3 cup cornstarch

3 cups milk

2 Tbsp. butter

1 tsp. vanilla

1-2 bananas, sliced 

1 cup heavy (whipping) cream

1 Tbsp. icing sugar

 

In a medium bowl, stir together the crumbs and butter until moistened; press into the bottom and up the sides of a pie plate and refrigerate for half an hour, or until firm. Melt the chocolate chips in a small ramekin in the microwave and spread over the bottom of the crust; return to the fridge.

Meanwhile, whisk the egg yolks, sugar and cornstarch along with 1/2 cup of the milk in a medium bowl; heat the remaining milk in a medium saucepan. When it's steaming, whisk some of it (about a cup) into the egg yolk mixture, then whisk the warmed egg yolk mixture back into the milk.

Cook over medium heat, whisking constantly, until the mixture bubbles and thickens. Continue to cook for about a minute, then remove from the heat and whisk in the butter and vanilla. Scrape into a bowl and set aside or refrigerate until lukewarm - cooled, but still pourable. Pour half into the crust, lay banana slices overtop, then cover with the remaining custard. Place a piece of waxed paper or plastic wrap directly on the surface and refrigerate for at least a couple hours.

Serves 8.

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