Preparation
- Preheat the oven to 230 °C (conventional). Line the tin with the pastry, prick the base several times with a fork and bake for 10 to 12 minutes. Leave to cool.
- Heat the milk in a saucepan until just below boiling. In a second pan, mix the sugar, flour and salt and gradually stir in the hot milk.
- Thicken over medium heat, stirring constantly, then cook, covered, for another 2 minutes, stirring occasionally.
- Whisk the egg yolks in a bowl, stir in a ladleful of the hot mixture, then return everything to the pan and cook for 1 more minute, stirring.
- Remove from the heat, stir in the butter and vanilla and let the custard cool to lukewarm.
- Spread two sliced bananas over the pastry base and pour the warm custard over them. Let the pie cool and chill for at least 3 hours.
- Just before serving, spread the cream on top and garnish with slices of the third banana.
Drink with it
Aged rum · excellent match
Aged rum, neat or with an ice cube
Banana, vanilla and toffee are found in cask-aged rum as in the filling; the same bridge carries Bananas Foster.
Drinking rum neat: how to get to know a bottlingMellow whisky · good match
Bourbon, neat
Vanilla and caramel from new oak complement the vanilla custard without working against the banana.
Whisky with food: cheese, chocolate, and savory dishesCognac and brandy · good match
Cognac VSOP, neat
Vanilla and dried fruit from the wood settle against the egg custard, and the alcohol takes some of the heaviness off the cream.
Cognac and Armagnac: Two Origins for BrandyFortified wine · good match
Cream sherry or tawny port
Nutty and caramel notes suit the baked pastry and the ripe banana.
Port wine: understanding Ruby, Tawny, and Vintage