This recipe came from the ''Momofuku Milk Bar'' cookbook by Christina Tosi.
What I love about this Banana Cream Pie is that there's actually banana in the pudding. Most recipes consist of a vanilla pudding with sliced bananas.
Plus, it's another use for my super-ripe bananas...BONUS!
I couldn't wait for this to chill fully before serving. Yes, it's that good.
- 1 chocolate cookie pie shell
- 2 very ripe bananas
- 1/3 cup heavy cream
- 1/4 cup milk
- 1/2 cup sugar
- 2 Tablespoons cornstarch
- 1/2 teaspoon salt
- 3 egg yolks
- 1 pkg powdered gelatin (2 teaspoons)
- 3 Tablespoons butter
- 1/2 teaspoon yellow food coloring (optional)
- 3/4 cup heavy cream
- 1 cup powdered sugar
- 1 sliced banana
Add bananas, cream, and milk to a blender and purée until smooth.
Add sugar, cornstarch, salt, and eggs to blender and blend until combined.
Pour mixture into a saucepan and set aside.
Clean the blender. (You're going to need it a little later without the raw egg.)
Bloom the gelatin by sprinkling the powder over 2 (I needed 3) Tablespoons of cold water in a cup.
Meanwhile, place the saucepan over medium-low heat and stir with a whisk. When the mixture starts to boil, continue to cook for 2 minutes, whisking continuously.
Pour the thicken mixture into the blender.
Add the gelatin and butter and blend until smooth.
Add enough food coloring to reach the desired banana yellow.
Pour into bowl and cool in the fridge for 30 to 60 minutes.
When the banana mixture has cooled, it's time to make whipped cream with the remaining cream and powdered sugar.
Once medium-soft peaks are reached, slowly whisk in the banana mixture until combined.
Spead half of the banana cream into the pie crust.
Add a layer of sliced bananas.
Spread the remaining banana cream on top of the bananas.
Chill pie until firm.
Serve as is or with a drizzle of chocolate syrup or a dollop of whipped cream.