▢2 1/2 cups coarsely crushed vanilla wafers
▢1 / 4 cup sugar
▢1 / 2 cup melted butter
▢1 / 2 cup plus 2 tablespoons of sugar
▢1 / 4 cup cornstarch
▢1 / 8 teaspoon of salt
▢5 large egg yolks, lightly beaten
▢1 1/2 cup whole milk
▢1 cup heavy cream
▢2 teaspoons of vanilla
▢2 tablespoons unsalted butter
▢ 1 teaspoon (or more to taste) of cognac
▢2 firm bananas, but ripe
▢2 cups heavy cream
▢3 tablespoons of powdered sugar
▢1 / 2 teaspoon of vanilla

Make the crust:

Preheat the oven to 350 degrees.
In a medium bowl, combine the vanilla wafer crumbs and sugar. Add the butter and mix well. Press down firmly on the bottom and sides of a 9-inch pie plate. Bake for 10 to 12 minutes or until golden brown. Remove from oven and let cool completely before adding topping (about 1 hour).
Make the filling:
In a medium heavy-based saucepan, combine the sugar, cornstarch and salt. Incorporate the egg yolks, gradually add the milk and cream. Cook over medium heat, bring to a gentle boil, whisking constantly, until mixture thickens 8 to 10 minutes. Continue to simmer gently for 1 minute, lowering the heat if necessary and stirring constantly. Remove from fire. Stir in the vanilla, butter and brandy.
Pour the filling into a bowl. Place plastic wrap directly over the surface of the trim to prevent skin formation. Let cool for about 30 minutes or until filling is lukewarm but hotter.
Pour half of the hot filling into the cooled crust. Peel and slice the bananas into 1/2-inch slices and layer them on top of the filling. Pour the rest of the filling over the banana slices. Place a clean sheet of plastic wrap directly on the top surface of the trim. Refrigerate pie until completely cold, at least 3 hours.
Make the garnish:
Whip heavy cream in a cooled bowl until soft peaks form. Add powdered sugar and vanilla; keep beating until the peaks are just stiff. Spread whipped cream over filling and decoratively shape into a mound. Refrigerate until ready to serve.
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