Banana Cream Pie

1 9-inch (23 cm) pastry pie crust or Graham cracker crust

3/4 cup (180 ml) sugar

2 Tbs (30 ml) cornstarch

A pinch of salt

2 eggs

2 cups (500 ml) milk

1/4 cup (60 ml) heavy cream

1/2 vanilla bean, split and scraped, or 2 tsp (10 ml) vanilla extract

2 Tbs (30 ml) butter

1 cup (250 ml) thinly sliced bananas

For the topping:

1 cup (250 ml) heavy cream

2 Tbs powdered (confectioner’s) sugar

1/2 tsp (2 ml) vanilla extract

1 Tbs (15 ml) rum or brandy (optional)

Pre-bake the pie crust by lining it with a piece of buttered aluminum

foil, filling it with pie weights, beans, or rice, and baking it in a

preheated 425F (220C) oven for 12 minutes. Reduce the oven

temperature to 350F (180C), carefully remove the foil and the weights,

and bake until deep golden brown, 15 to 20 minutes. Cool on a wire

rack. Note: Many prepared Graham cracker pie crusts are already

pre-baked. Check the label before following the above directions.

Combine the sugar, cornstarch, and salt in a pot. Whisk together the

eggs, milk, and cream in a mixing bowl. Stir the milk mixture into

the sugar mixture, add the vanilla, and bring to a boil over moderate

heat, stirring constantly. Remove from the heat, stir in the butter

until melted and thoroughly incorporated, and fold in the sliced

bananas. Allow to cool for 15 minutes before pouring into the

pre-baked pie shell. Cover with plastic wrap (press the plastic wrap

directly onto the pudding mixture in order to prevent a skin from

forming) and refrigerate until cool. Immediately before serving,

combine the topping ingredients in a mixing bowl and beat until stiff

peaks form. Serve pie topped with whipped cream. Serves 6 to 8.

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