Banana Cream Pie

 

Filling

 

3/4
cup sugar
1/2
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1/4
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4
cups milk
5
large egg yolks, lightly beaten
2
teaspoons pure vanilla extract
2
bamamas
2
tablespoons orange juice
1
9 inch prebaked pie shell

 

 

Topping

 

1
cup heavy whipping cream
1
tablespoon sugar
1
tablespoon Myer's rumm or pure vanilla extract

 

 

Combine the sugar, cornstarch, and salt in a heavy saucepan, stirring to mix.  Add the milk and egg yolks, whisk to combine and bring the mixture to a boil over medium heat, stirring continuously.  After the mixture has come to a boil, continue to cook, while stirring, for 1 minute.  Remove the custard from the heat and whisk in the vanilla.

 

Peel the bananas and cut into 1/2-inch -thick slices.  Place in a medium bowl, add the orange juice and toss to coat well.  Drain off any excess juice.

 

Place one-third of the hot custard in the cool prebaked pie shell.  Place one-half of the banana slices on top the custard.  Pour another third of the custard over the bananas, making sure to cover them completely.  Place remaining bananas on the second layer of custard and top with the remaining custard, covering all of the bananas, but keeping the filling from touching the rim of the pie shell.  Place the pie, uncovered, in the refrigerator for 1 hour.  Cover with plastic wrap and refrigerate for 2 to 5 hours.

 

Just before serving, whip the cream to soft peaks.  Add the sugar and rum and continue whipping until stiff peaks form.  Decorate the pie using a pastry bag to pipe swirls or rosettes on top or by spreading the whipping cream over the filling with a spatula. 

 

Let the pie sit at room temperature for 30 minutes before serving.  This pie keeps in the refrigerator for up to 3 days.