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Clementine's banana cream pie

Time 40 minutes
Yields Serves 10 to 12
Clementine’s banana cream pie
(Los Angeles Times)

Pastry Cream

1

Sift together the cornstarch and sugar.

2

Combine the egg yolks and eggs in a separate bowl and set aside.

3

In a heavy bottomed saucepan combine the cornstarch and sugar. Stir in the milk and the vanilla bean with seeds. Heat the mixture to a simmer, stirring, and cook for 2 minutes, stirring constantly. Remove the vanilla bean.

4

Pour a little of the hot milk mixture into the eggs and whisk to combine. Return the egg-milk mixture to the saucepan and whisk to combine. Heat to a simmer again. Continue to cook over low heat until the mixture thickens, about 1 minute.

5

Remove from heat and whisk in the butter until it is fully incorporated and the mixture is smooth. Strain into a bowl, then cover the surface with plastic wrap. Cool completely in the refrigerator.

Assembly

1

To make the filling, whip together the heavy cream and creme fraiche until soft peaks form. Stir the pastry cream until smooth. Fold one-half cup of the whipped cream into the pastry cream.

2

Line a baked graham cracker crust with one layer of sliced bananas. Reserve one-half banana to garnish the top, then fold the remaining banana slices into the filling.

3

Spoon the filling into the pie crust and top with the remaining whipped cream. Arrange the reserved banana slices on top. Serve chilled within 24 hours.


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