Banana Cream Pie - Bakers' Dozen

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Title: Banana Cream Pie - Bakers' Dozen
Categories: Pies, Bakery
Yield: 1 servings

Flaky pie dough for a
-1crust pie
; bove
Filling:
2 1/2 c Milk
2/3 c Sugar
1 pn Salt
1/3 c Cornstarch
3 lg Eggs
4 tb Unsalted butter; softened
2 ts Vanilla extract
2 lg Bananas; sliced
Topping:
1 c Heavy cream
2 tb Sugar
1 ts Vanilla extract
Prepare and bake the crust.

Recipe by: BAKERS' DOZEN (NICK MALGIERI) SHOW #1A16 To make the
filling,
combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk
once
to mix and bring to a boil over low heat. Place remaining 1/2 cup milk
in a
mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar
mixture to a boil over low heat then whisk about a third of it into the
egg
mixture. Return milk and sugar mixture to a boil once more and whisk in
the
egg mixture, whisking constantly until the filling thickens and comes
to a
boil. Allow to boil, whisking constantly, for about 30 seconds. Remove
from
heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press
plastic wrap against the surface of the filling and chill until it is
approximately 75 degrees. Fold the bananas into the cooled filling and
spread it evenly in the cooled crust. To finish the pie, whip the cream
with the sugar and vanilla until it holds a firm peak. Use a hand mixer
on
medium speed or a heavyduty mixer fitted with the whisk. Spread the
cream
over the filling, making sure it touches the edges of the crust all
around.
COCONUT CREAM PIE: For the 2/3 cup sugar in the filling substitute 1/3
cup
sugar. Substitute 1/2 cup coconut cream, such as Coco Lopez, for the
1/2
cup milk with which the cornstarch is mixed. After the filling has
cooled,
fold in 1/2 cup toastedsweetened coconut.

After covering the pie with the whipped cream, (you may add up to 1/4
cup
coconut cream to the cream before whipping it to replace the sugar)
sprinkle the whipped cream with 1/2 cup toasted sweetened coconut. (To
toast coconut, place it on a jelly roll pan on the middle rack of a
preheated 325 degree oven for about 15 minutes. Stir often so that the
coconut colors evenly to a light golden brown.) Yield: one 9-inch pie

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