For this pie we went with the totally out of season banana. I wanted to punch up the banana flavor so steeped the milk for the custard with bananas before making the custard. With a cookie crust that isn't too sweet and a fluffy Italian meringue it is a treat!
Ingredients
Crust
55 Nilla Wafers (yes, count them out, if you get a regular sized box of them you will have a handful left for snacking or decorating the top of your pie, as you will see we had none for decoration because they promptly went into the toddlers mouth)
2 tablespoons flour
1/4 cup sugar
1/2 teaspoon salt
1/3 cup butter
Custard
2 ripe bananas (+2 more for assembly - so 4 total bananas, unless they are small, if they are small use 5 total, 2 1/2 for custard and 2 1/2 for assembly)
4 tablespoons butter
2 1/2 cups whole milk
6 large egg yolks - save 4 of the whites for the meringue
3 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 teaspoons vanilla
Meringue
1 cup sugar
1/2 cup water
4 egg whites
1/2 teaspoon cream of tartar
First prep your custard, melt 1 tablespoon of butter in a large saucepan. Once melted add two bananas cut into 1 inch slices. Cook the bananas for 3-4 minutes until just browned. Add the milk, bring to a boil, remove from the heat, cover, and allow to sit for 30-40 minutes.
While that sits, make the crust. Heat the oven to 375 degrees. Pulse the cookies in a food processor, or smash them with a rolling pin inside a gallon bag. Pulse or mix in the flour, sugar, salt. Add the melted butter and mix until it comes together. Spray your pie plate with non stick spray and dump the crust mix in. Press it into the bottom and up the sides. I like to use a measuring cup so it is even, and to help it not stick, spray the back of the measuring cup with the non stick cooking spray. Works like a charm. Bake for 10 minutes until just fragrant. Allow to cool.
Then finish that custard! Whisk your egg yolks, sugar, cornstarch and salt together in a large saucepan. Strain the milk into the mixture, removing the banana and tossing those. I learned in this process that if you smush the bananas at all then your custard will come out an unappetizing greyish color, do not smush on the bananas! Cook the mixture until it resembles pudding, target 180 degrees, whisking continuously. Remove from the heat and whisk in the remaining 3 tablespoons butter and the vanilla.
Place the custard in a bowl or dish and cover with plastic wrap, pressing the wrap into the surface of the custard so you don't get a weird skin on top. Place in the fridge to chill completely.
Next the meringue! Heat the sugar and water in a saucepan until it reaches 240 degrees. While that is heating, beat the egg whites on medium in a stand mixer. Once foamy, add the cream of tartar. Continue whipping the egg whites until you have stiff peaks. If the eggs finish before the sugar is heated all the way up, don't turn them completely off, set them to the lowest mixer setting so they keep moving while they wait their turn. Once the sugar is up to temp, set the mixer to medium and slowly slowly stream the sugar in. Once it is all in, turn the mixer to high and whip until the volume you desire.
Now assembly time! Line the bottom of the cooled crust with two sliced bananas. If you are not going to be serving the pie directly, dip the banana slices in lemon juice or orange juice to prevent them from browning. Top with the custard, smooth it out. Then top with the meringue. You can leave that all white and fluffy or use a torch or the broiler to toast the top. Serious YUM!
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