Banana Cream Pie

For the Pie Crust

Pre-cook

Follow instructions on the package for "pre-cooking". This is called "blind baking". Here is a great link telling how: https://www.thekitchn.com/how-to-blind-bake-a-pie-crust-cooking-lessons-from-the-kitchn-197553

For the Custard

Boil

Bring the milk to a boil, stirring often. Once it comes to a boil, remove from the heat and set aside.

Whisk

While the milk heats, in a large saucepan, whisk together the yolks, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk until the mixture is thick and completely blended.

Drizzle

While whisking quickly and nonstop, drizzle in ¼ cup of the hot milk to temper the yolks so they won’t curdle. While still quickly whisking, slowly add the remaining milk.

Boil

Place the pan over medium heat. Whisk constantly while bringing the mixture to a boil. Boil and continue whisking, being sure to get the edges of the pan, for 1-2 minutes before removing from the heat.

Add

Continue whisking and add the vanilla. Leave alone for 5 minutes, then whisk in the butter pieces. Stir until all butter is incorporated and the custard is smooth and silky.

Chill

Cover the custard with plastic wrap that has been sprayed with nonstick spray (place the sprayed side on top of the custard) and refrigerate until cold, about 1 hour. Once the custard and pie crust are completely cooled, it is time to assemble the pie. (See NOTE for quicker cooling method)

Assemble

To assemble the pie, peel the bananas and cut them into ¼-inch thick, diagonal slices. Whisk the cold custard to loosen it and spread ¼ of it over the bottom of the pie crust. The layer will be thin. Top the custard with half of the banana slices. Spread half of the remaining custard over the banana layer and top with the remaining banana slices. Spread the remaining half of the custard evenly over the bananas.

For the Topping

Beat

In a stand mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla to the stiff peak stage. Add the sour cream and whisk just until it is incorporated (just a couple of seconds).

Top the pie with the whipped cream and slices of just-cut bananas. Refrigerate until ready to serve or serve immediately.