1 9-inch pie crust (store bought or homemade)
4 bananas, peeled
4 egg yolks
50 gm. all-purpose flour
150 gm. sugar
400 ml. milk
½ teaspoon salt
50 gm. butter
1 pinch salt
2 cups heavy cream
3/4th cup icing sugar
Bake the pie crust at 180 degree for 10 minutes. Remove and let cool down completely. Arrange the banana slices all over the bottom of the pie crust, overlapping slightly.
Puree 1 banana and cut the remaining three into 1/3rd inch round pieces. The crunch on the crust is a great compliment to the softness that you get from the cream chargers. Combine milk, flour, sugar and salt together. Bring to a boil. As soon as the mixture thickens
slightly, remove it from the heat and add the butter, whisking thoroughly until glossy. Let cool slightly. Beat egg yolks till they are light in color, and then add 2-3 tablespoon of the hot milk mixture to it.Pour the eggs back in the milk mixture and beat thoroughly, this time putting it back on the heat for 3-4 minutes over simmering heat, making sure the mixture thickens further. Add the banana puree to this concoction. Beat again. Pour this in the pie crust so that the banana slices are covered thoroughly.Combine the heavy cream and icing sugar together and pour in a whipped cream dispenser.You’d probably want to use 2 cream chargers, shaking after each addition. Replace the cap and tightly screw the lid back on. Let the banana cream pie chill in the fridge for at least 3 hours. Just before serving, remove the pie from the fridge and top with the whipped cream, squirting the cream on the top of the pie till
they are really piled up. Cut in slices and serve cold.