Banana Cream Pie With a Shortbread Crust

For the crust

Preheat oven to 350ºF.

In a medium bowl, mix together the shortbread crumbs, sugar and melted butter. Press into the bottom and up the sides of a pie dish.

Bake for 7-10 minutes until lightly golden brown. When you take the crust out, it will most likely of drooped down the sides of the pie dish. Just repress the crust into the pan.

Cool to room temp and then pop in the fridge to cool completely.

For the custard

In a large sauce pan, whisk together the whole milk, heavy cream, brown sugar and salt. Cook over medium heat until the sugar has dissolved.

While this is cooking whisk together egg yolks and corn starch in a separate large bowl.

Once the cream mixture has come to a simmer, slowly whisk one cup of it into the egg yolk mixture. Transfer the egg yolk mixture back into the pan with the cream mixture and cook over medium heat until it is thick enough to coat the back of a spoon.

Pass through a sieve over a large bowl to remove any lumps. Whisk in the butter and vanilla paste.

Remove the pie crust from the fridge and arrange ½ of the sliced bananas on the bottom of the crust. Top with the vanilla custard and refrigerate for at least 4 hours.

For the Whipped Cream

When ready to serve, beat heavy cream, confectioner’s sugar and vanilla (if using) to stiff peaks. Pipe or spread the whipped cream on top of the custard and arrange the rest of the sliced bananas to finish.