Alisha Thompson graduated in December 2013 from Art Institutes International of Minnesota learning baking and pastry making. She especially enjoys cake decorating and does that in her part time job at the Princeton Coborn’s bakery. She also works part time at Marv’s True Value. Her other interests are antiquing, shopping and movies. Her goal is to someday open a cupcake shop.
BANANA PUDDING PIE
1 cup milk
1 cup heavy cream
1/2 vanilla bean
6 egg yolks (save the whites)
1/3 cup sugar
2 T all purpose flour
pinch of salt
1 tsp. vanilla
2 cups cubed and toasted angel food cake
2 1/2 sliced ripe bananas
Layer the toasted angel food cake cubes with the sliced bananas in bottom of aluminum pie pan. Next, make the custard by mixing together the milk, vanilla, cream, and half vanilla bean in pot over medium heat. To get the half vanilla bean, slice a whole vanilla bean down the center, and remove pod and the halves inside. Whisk the egg yolks in a separate container and then mix the flour, salt and sugar in with the whisked yolks. Once the milk mixture in pot is hot to the touch, pour a little of the mixture in with the yolk mixture and mix together, and then pour the resulting mixture in with the remaining milk mixture in the pot.
Mix it all together and once it reaches a nappe consistency (it coats the back of a spoon), remove from heat and pour the mixture over the cake and banana layers in the pan. Top with either whipped cream or with a meringue. Make the meringue by beating the saved egg whites together with a little sugar and cream of tartar until stiff.
If you go with the meringue topping, bake 5 minutes until the top is brown. Eat right away. If you place the pie in a refrigerator, it will separate.