In the heyday of roadside restaurants, this tempting dessert was typically placed in the rotating glass case near the entrance, the better to entice hungry passersby. It was a good strategy: The pie’s velvety banana custard and billowy whipped-cream topping were—and remain—impossible to resist.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
On a lightly floured surface, roll out dough to a 13-inch round, 1/4 inch thick. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
Step 2
Preheat oven to 425°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Reduce heat to 375°F. Remove weights and parchment, and bake until golden brown, about 20 minutes more. Let cool completely on a wire rack.
Step 3
Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
Step 4
Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
Step 5
Pour milk mixture through a fine sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is set, 4 hours (or, wrapped in plastic, up to 1 day).
Step 6
In a chilled bowl, beat together cream, confectioners’ sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks. Sprinkle chocolate curls on top, and serve immediately.
