Banana Cream Pie

I got this recipe from Buddy Valastro from Cake Boss.  He has a show called Kitchen Boss and has some really great recipes that I am dying to try!  This was the first one that I tried and boy was I glad!! This banana cream pie is delicious!!! It was gone in a day!

Ingredients:

1 baked 9 inch pie shell

3 large bananas
lemon juice


Custard:

2‑1/2 cup whole milk
1TBSP vanilla
5 extra-large egg yolks in a medium bowl
1 cup sugar
2/3 cup cake flour, sifted


Italian Whipped Cream:


3 cups heavy cream
1/2 cup granulated sugar


* If making in the summer, use 6 Tablespoons to account for how the increased humidity affects the moisture content of the flour.

Directions:

Custard:

Have all of your ingredients measured and ready.

In a deep saucepan (3 qt), bring the milk and vanilla to a simmer, turn off heat.

Whisk the sugar into the eggs.

Stream the cake flour into the eggs while whisking well to
incorporate.

Ladle approx. 1/4 cup of hot milk into the egg mixture, whisking continuously to combine well.

Repeat with another ladle of hot milk.

Pour/scrape all of the egg mixture back into the saucepan of milk and return to med-low heat, whisking continuously, making to sure reach the bottom and bottom sides of the pan.

Mixture will thicken within a minute, continue to whisk another 30 seconds.

Whisk in the butter, lower heat and whisk until quite thick, another minute or two.

Remove from heat. Chill custard well in fridge before use.

Italian Whipped Cream:

Put the cream and sugar in a bowl and whip with on high speed with a hand mixer fitted with the blending attachments. Do not over mix or you’ll end up with butter.

The cream can be refrigerated in an airtight container for up to 3 days. Whip by hand to refresh before using.

Assembling the Pie:

Put the custard in a mixing bowl, whisk to smoothen, and use a rubber spatula to fold in half the whipped cream, making a French cream.

Peel 2 of the bananas and slice them crosswise over the French cream, so the slices fall into the cream.

Transfer the banana cream to the shell, using a rubber spatula to scrape as much cream out of the bowl as possible and then to level it off in the pie.

Transfer the remaining whipped cream into a pastry bag and pipe blobs of cream all over the pie. 

Peel the remaining banana and slice it crosswise on an angle into 8 pieces.

Put the pieces in a bowl, drizzle the lemon juice over them, and gently toss to coat them with lemon juice and prevent them from oxidizing.

Arrange the banana slices at even intervals around the perimeter of the pie.

For extra flavor, I grated some chocolate over the pie. 

ENJOY!!