Ingredients
1 12 cups all-purpose flour
13 cup white sugar
1 pinch salt
1 egg, beaten
12 cup butter, softened
1 12 tablespoons cornstarch
12 cup sugar (more if desired)
1 pinch salt
5 egg yolks
34 cup heavy cream
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Preheat oven to 400F. Combine crust ingredients into a bowl, mix until just combined, press into bottom and 1/2 up the sides of a greased 8" springform pan. Poke with fork. Bake for 10-15 minutes until golden brown. Remove from oven and cool on a rack until room temperature. Combine sugar, salt, cornstarch in a medium pan, whisk to combine. Add egg yolks, cream and milk. Whisk lightly to combine. Place pan over medium heat, stir occasionally. When the mixture starts to steam stir it constantly, scraping the bottom and sides of the pan. At this point you can add more sugar if the custard is not sweet enough for your tastes Continue to cook until pudding is about the thickness of mayonnaise. Remove from heat, whisk in butter and vanilla. Pour mixture into a bowl, cover with plastic wrap so the wrap is in contact with the top of the pudding. Allow to cool. When pudding mixture is cool, slice bananas into 3/8" slices and toss in orange/lemon juice mixture. drain well and dry off bananas on paper towel. Layer pudding and bananas on the prebaked crust. Place in fridge to set-up for several hours. For the topping, immediately before serving. In a chilled bowl with chilled mixers, beat heavy cream until soft mounds form. Add sugar and vanilla. Beat until stiff peaks form. Serve pie with a large dollop of cream on top. Best when served the same day, but will keep 2 or three days in the fridge.
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Science-driven American baking — cookies, pies, cakes with precision
Italian cream cheese — tiramisu, pasta, risotto finishing
Savory pie mastery — British meat pies, hot water crust, decoration
Legendary dessert book — seasonal pastry, fruit desserts, plating
Achievable elevated desserts — laminated doughs, cakes, custards