World’s Best Banana Cream Pie

Por Ambitious Kitchen · 150 min

Ingredientes

Modo de preparo

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with nonstick spray or melted butter.
2. Pulse the cookies in a food processor for 1 to 2 minutes until finely crushed. Add the melted butter and process until well combined.
3. Press the crumb mixture evenly into the bottom and up the sides of the pan, reaching at least 1 to 1½ inches up the sides. Bake 10 minutes, then cool on a wire rack until the crust is only somewhat warm to the touch.
4. In a large saucepan, whisk together the egg yolks, sugar, cornstarch and salt until thick and smooth.
5. Heat the milk in a small pot until it just starts to simmer at the edges, without boiling. Remove from heat, then immediately whisk ⅓ cup of the hot milk into the yolk mixture. Slowly whisk in the rest of the milk.
6. Return the pan to medium heat and whisk constantly, including the edges, until the mixture bubbles and thickens to a custard or thick peanut butter consistency. Remove from heat and stir in the vanilla, bourbon (if using) and butter until smooth.
7. Arrange the banana slices in a single layer over the bottom of the cooled crust. Pour the filling over them and smooth the top. Press plastic wrap onto the surface and refrigerate 2 to 4 hours, until cold.
8. Whip the cream, powdered sugar and vanilla on high until stiff peaks form. Taste and add sugar if needed. Spread over the cold filling and garnish with chocolate shavings or a dusting of cocoa powder.

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