Retro Banana Cream Pie Recipe

How to Make Retro Banana Cream Pie

1. **Make the Custard:** In a medium bowl, whisk together 4 large egg yolks, ¾ cup granulated sugar, ¼ cup cornstarch, and ½ cup milk until smooth.
2. Set aside.
3. In a medium saucepan, heat the remaining 2 ½ cups milk over medium heat until small bubbles form around the edges.
4. Gradually whisk the warm milk into the egg yolk mixture.
5. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
6. Remove from heat. Stir in 4 tablespoons (½ stick) unsalted butter and 1 teaspoon vanilla extract.
7. Pour the custard into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
8. Refrigerate until completely cool, about 2 hours.
9. **Prepare the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs and 6 tablespoons (¾ stick) melted unsalted butter until evenly moistened.
10. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.
11. Refrigerate for at least 30 minutes to firm up.
12. **Assemble the Pie:** Once the crust is firm, drizzle 2 ounces melted semi-sweet chocolate over the bottom of the crust. Spread evenly with the back of a spoon.
13. Refrigerate for 10 minutes to set the chocolate.
14. Carefully spoon half of the cooled custard over the chocolate layer.
15. Arrange sliced bananas over the custard, overlapping slightly.
16. Top with the remaining custard.
17. Press plastic wrap directly onto the surface and refrigerate until completely chilled, about 2 hours.
18. **Make the Topping:** In a chilled bowl, whip 1 cup heavy cream until soft peaks form. Add 2 tablespoons powdered sugar and a teaspoon of vanilla extract. Continue whipping until stiff peaks form.
19. Pipe or spread the whipped cream over the chilled pie.
20. Garnish with 1 ounce grated semi-sweet chocolate.
21. Refrigerate for at least 30 minutes before serving to allow flavors to meld.