Banana Cream Pie

Ingredients

Custard:
2 1/4 cups whole milk
1/4 tsp. pure vanilla extract
5 egg yolks
1 cup sugar
1/3 cup all-purpose flour
1/3 cup cornstarch

Pie:
7 Tbl. dulce de leche
1 store-bought refrigerated piecrust
3 large bananas, peeled and sliced, plus extra to decorate
1 3/4 cups whipping cream
ground cinnamon, to decorate

Directions:
Preheat the oven to 325°F.

For the custard:
1. Put 1 2/3 cups of the milk and the vanilla extract in a medium saucepan over medium heat and bring to the boil. Remove from the heat and leave to cool down very slightly.

2. Put the egg yolks, sugar, flour, cornstarch, and remaining milk in a separate bowl and mix well to form a smooth paste.

3. Pour a little of the hot milk mixture into the egg mixture and stir well to combine. Pour the remaining milk mixture into the egg mixture and stir well until all the ingredients are combined.

4. Pour everything back into the saucepan over low heat and bring to a boil, whisking continuously.

5. Cook until thick, about 5 minutes. Pour the custard into a bowl, lay plastic wrap directly on top (to keep a skin from forming) and let cool completely.

For the pie:
1. Bake the piecrust according to package directions for a single piecrust. Allow to cool.

2. Spread the dulce de leche over the base of the piecrust and arrange the slices of banana over it. Spoon the cold custard over the top. Cover and refrigerate for a couple of hours until the custard has set completely.

3. When you are ready to serve the pie, whip the cream with a handheld electric mixer in a large bowl until soft peaks form, then spread over the pie and decorate with more slices of banana. Finish with a generous sprinkling of cinnamon.

http://www.thenest.com/Recipes/Fruit_4th-of-July_Dessert_Pie_Summer-food_42781/detailview.aspx?id=42781&type=7&recipe_ingredients=Fruit