Bananas and cream are a perfect combination made even better in a buttery walnut piecrust. Subtly sweet, this pie is a dessert for all seasons.
Recipe information
Yield
serves 12
Ingredients
Preparation
Step 1
Beat the egg yolks in a heavy saucepan. Add the agave nectar, arrowroot powder, and salt. Beat together well and stir in the milk. Place the pan over medium heat and add the butter. Stir constantly about 5 minutes, until the mixture is thick and bubbly. Remove from the heat and stir in the vanilla extract. Pour the custard into a bowl and cover with plastic wrap that rests gently on the surface of the custard to prevent a skin from forming. Chill for 2 or more hours.
Step 2
Whip the cream until stiff. Fold into the chilled custard. Spoon approximately 1/3 of the custard into the prebaked piecrust. Layer the sliced bananas and toasted walnuts, if using, over the custard layer and top with the remaining custard. Cover with plastic and refrigerate for at least 6 to 8 hours.
VARIATION
Step 3
Black Bottom Banana Cream Pie: Drizzle Hot Fudge Sauce (page 107) over the bottom of the prebaked cooled crust to cover thinly. Reserve the remaining sauce for garnish. Let cool in the refrigerator. Proceed with the filling instructions. To serve, lightly drizzle some hot fudge sauce over a pie slice and garnish with chopped toasted walnuts.
Step 4
Prior to serving, top the pie with whipped cream, mounding it high for dramatic presentation. Garnish with additional bananas and toasted walnuts.