Banana Cream Pie

Serving Size  : 8     Preparation Time :0:30


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  heavy cream
  1 1/2           cups  whole milk
  13            ounces  sugar -- divided
  1                     vanilla bean -- slpit lenghtwise and scraped
  3              large  egg yolks -- save whites
  2              large  eggs
     1/2           cup  cornstarch
  3                     bananas -- sliced thin

Combine 2 cups of cream, milk, 4 ounces of sugar, vanilla bean and seeds
in a large heavy-bottom saucepan over medium heat. Bring to a gentle boil
to dissolve sugar. Remove from heat.

Combine egg yolks, eggs, cornstarch and 1 cup of sugar in a medium bowl.
Whisk until pale yellow. Set aside.

Whisk 1 cup of hot cream mixture into egg yolks. Gradually add mixture to
the hot cream, whisking constantly. Bring to a simmer, stirring constantly
with a large wooden spoon until mixture thickens, about 5 minutes. 

Just before removing mixture from the heat, add sliced bananas and mix.
Remove from heat and spread the mixture into the cooled pie shell. Cover
with plastic wrap, pressing down against the surface to prevent a skin
from forming. Chill for about 4 hours.

When filling is firm, place egg whites into the bowl of your stand mixer
along with 1 teaspoon of cream of tartar. If you are using a copper bowl
with a wire whisk, no cream of tartar is needed. Whisk until soft peaks,
sprinkle 2 tablespoons of sugar over the egg whites. Continue to whisk
until stiff peaks form.

Remove pie from refrigerator and spread meringue over the top. If you want
a browned meringue, have oven @375°F, place pie on middle shelf and bake
until golden brown, about 12 minutes. Cool completely. Serve.

Start to Finish Time:
  "4:45"