Lil' BD's Dreamy Banana Cream Pie

This is where heaven meets your palate. I could write so much about it but nothing would compare to the experience of tasting it. Even Steph who is not fond of desserts could not stop herself...believe me, this says a LOT!



Banana Cream Filling

1/2 cup granulated sugar, plus 2 tablespoons
1/4 cup cornstarch
1/8 teaspoon table salt
5 large egg yolks, lightly beaten
2 cups milk, whole or 2 percent
1/2 cup evaporated milk
1/2 vanilla bean, about 3-inches long, split lengthwise
2 tablespoons unsalted butter
1 teaspoon brandy or more to taste
2 medium bananas

Whipped Cream Topping

1 cup heavy cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

Whisk sugar, cornstarch, and salt in medium saucepan. Add yolks, then immediately but gradually whisk in milk and evaporated milk. Drop in vanilla bean. Cook over medium heat, stirring frequently at first, then constantly as mixture starts to thicken and begins to simmer, 8 to 10 minutes. Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer. Remove pan from heat; whisk in butter and brandy. Remove vanilla bean, scrape out seeds, and whisk them back into filling.

Pour filling into shallow pan (another pie pan works well). Put plastic wrap directly over filling surface to prevent skin from forming; cool until warm, about 30 minutes. Pour half the warm filling into pie shell. Peel and slice the bananas on top of half the filling and top with remaining filling. Once again, place sheet of plastic wrap directly over filling surface. Refrigerate pie until completely chilled, at least 3 hours.

Whip cream to soft peaks. Add confectioner's sugar and vanilla; continue to whip to barely stiff peaks. Spread over filling and refrigerate until ready to serve.