For the Custard:
- Get a medium sized, heavy bottomed saucepan. You don’t want a thin-bottomed pan or else your custard will be more likely to burn and curdle. Think enameled cast iron or thick stainless steel saucepan.
- Prepare a fine mesh sieve over a medium sized bowl (preferably glass or stainless steel – not a plastic bowl) and put that bowl on top of a bigger bowl of ice to create an ice bath. Don’t fill it with a ton of water, because the heat of the custard will melt the ice quickly and you want to make sure it stays cold.
- In a medium bowl whisk together eggs, sugar, cornstarch and salt. Whisk until there are no lumps and then set aside.
- In a medium sized saucepan heat milk and vanilla bean until almost scalding. You don’t want the milk to burn or boil, so don’t walk away from it. Once milk is scalding and turn off the heat. Whisking constantly, add hot milk about ½ cup to 1 cup at a time, streaming it very slowly to the egg + cornstarch + sugar mixture.
- Continue to repeat this process until all of the milk is added, again whisking constantly.
- Add this mixture back to the medium sized saucepan and heat over a medium-low heat until it barely starts to thicken.
- Use coated whisk (if you have one, if you don’t just use a regular whisk) to stir constantly and scrape the bottom of the saucepan to know when the mixture is thickening and to prevent curdling.
- The thickening of the custard happens very fast, so as soon as it starts to feel thick, remove the custard from the heat, and pour it through your prepared sieve and ice bath bowl. If left on the heat for too long it will curdle.
- Using a rubber spatula or whisk push the custard through the sieve. If your custard is a tiny bit lumpy, the lumps should disappear after putting it through the sieve
- Gently stir the Kerrygold Salted butter, white chocolate chips and vanilla extract into the custard until just combined (take care not to overmix) and then cover it with plastic wrap and chill in the fridge.
- The custard can be made up to 5 days in advance, if kept very cold and sealed in the fridge. Chill the custard for at least a few hours.
For the Crust:
- Preheat oven to 350F and grab a 9” or 10” pie tin. Melt Kerrygold Salted butter. Measure grahams. If using a cup measurer it’s easier to crumble the grahams into crumbs and then measure. If weighing your grahams, weigh them whole and then pulse.
- Put all ingredients except the butter, into a food processor and pulse until combined. Then slowly add and pulse the melted butter in. Mixture should resemble slightly wet sand, and stick together when you squeeze it tightly. If it doesn’t stick together at all, you may need to add a little more butter. If the mixture is too wet, add a few more grahams.
- Press the graham cracker crumbs firmly into the pie tin. Take your time pressing here. You may have some left over crumbs.
- Cool crust completely before pouring in your custard. Once your crust is cooled, gently fill with custard, spreading it evenly and then place your freshly sliced bananas.
- Top with fresh whipped cream and chocolate shavings. Chill for a few hours before serving, or serve immediately. The entire pie can be assembled the morning before you serve it, but no sooner than that or the bananas get brown.
For the Whipped Cream:
- Whip all ingredients together in an electric mixer until light peaks form, this should take just a few minutes. Take care not to overwhip. If you overwhip and whipped cream becomes lumpy, just add a splash of cream or two, and gently fold that in until it’s not lumpy anymore.
- You can chill your mixing bowl before whipping cream to get it to whip up really fast and stay chilled.
Recipe by Sweetish.co