Banana-Dana Cream Pie Recipe - Cooking Index
Banana-Dana Cream Pie Recipe - Cooking Index
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/4 cup | 15g / 0.5oz | Cornstarch |
| 2 1/2 cups | 592ml | Milk |
| 1 tablespoon | 15ml | Banana extract |
| 2 tablespoons | 30ml | Unsalted butter - cut small pieces |
| 1/4 teaspoon | 1.3ml | Salt |
| 3 | Egg yolks | |
| 1 | Nine-inch pie shell - thawed and baked | |
| 3 | Bananas - sliced | |
| Chantilly Cream - (see recipe) |
Combine the sugar and cornstarch in a 3-quart saucepan and place over medium heat. Gradually stir in the milk and cook until mixture thickens, about 7 to 8 minutes. Be careful not to cook for too long. Cornstarch loses its thickening ability if it is cooked for too long.
Remove pan from heat and whisk in the extract, salt and egg yolks until smooth. Place the pan back over heat, bring back to a simmer and stirring constantly with a wooden spoon, cook for 1 more minute. Be sure wooden spoon touches the bottom of the pan when stirring. Remove from heat; stir in butter.
Slice 2 bananas and line the bottom of the prebaked pie shell with 1/2 the slices. Spoon 1/2 the filling on top, smooth with a spatula. Lay down another layer of banana slices, followed by remaining filling. Chill for at least 3 hours.
Top with Chantilly Cream, then decorate with remaining banana, sliced. Serve immediately.
This recipe yields 8 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1B08) - from the TV FOOD NETWORK
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