Banana Cream Pie


This version of the classic American favorite doesn't stray far from the standard, although the addition of Myers' dark rum gives it an adult twist. (The rum is strictly optional.)The pie can be made up to 2 days in advance, but don't add the whipped cream topping until just before serving time, as it holds no longer than about an hour.


1 9-inch sweet pastry shell (baked and cooled)
1/2 cup Sugar
1/3 cup cornstarch
  pinch salt
3 cups whole milk
4 large egg yolks
1 tablespoon Myers' rum (optional)
2 teaspoons pure vanilla extract
3 ripe bananas (peeled and sliced 1/4-inch thick)
1 cup heavy (whipping) cream (chilled)
2 tablespoons Sugar
1 tablespoon Myers' run or pure vanilla extract


Place the sugar, cornstarch, and salt in a heavy-bottomed saucepan and whisk to combine. Whisk in the milk and egg yolks. Place over medium heat and bring the mixture to a boil. Cook for 1 minute, stirring constantly, then remove the pan from the heat. Stir in the rum, if using, and the vanilla.

Transfer 1/3 of the hot custard to the pastry shell. Arrange half of the banana slices atop the custard. Pour half of the remaining custard over the bananas, covering them. Arrange the remaining banana slices over this layer, then top with the remaining custard, making sure all the bananas are covered completely.

Chill the pie, uncovered, in the refrigerator for 1 hour. Cover with plastic wrap and chill another 4 hours, or up to 2 days.

Before serving, make the cream topping. Whip the cream until soft peaks form. Add the sugar and rum, and beat until stiff. Pipe the cream over the surface of the pie or swirl decoratively with an icing spatula. Serve immediately or refrigerate up to 1 hour.


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