Ready in 20 minutes
8 slices

In a bowl, combine:

1/4 cup refined sugar
1/2 cup brown sugar

Set aside. In a saucepan, mix:

1/4 cup cold fresh milk
2 eggyolks

Stir-in the combined sugars. Add:

1/4 cup all-purpose flour, sifted
1/4 teaspoon fine salt

Whisk vigorously while gradually adding:

1 cup boiling water

Cook until smooth and thick, about 5 minutes, continuosly whisking. Remove from heat. Stir-in:

1 tablespoon butter, softened
1 teaspoon pure vanilla extract

Set aside to cool for 5 minutes, regularly stirring. Pour into:

1 (8″) baked pie shell

Chill to set. In the meantime, whip:

1/2 cup chilled heavy cream
1 teaspoon brandy

Set aside. Arrange over pie filling:

4 medium-sized riped bananas, sliced

Evenly spread over the whipped cream-brandy mixture. Chill again before serving.

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This article was published on Saturday 26 September 2009 à 9:56 am and is filed under Dessert. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.