Banana Cream Pie

1. 1

   In a medium saucepan, whisk together the sugar, corn starch, and salt.

2. 2

   Add the egg yolks all at once, then immediately and gradually drizzle in both milks, whisking continuously as you pour.

3. 3

   Turn heat to medium and drop in the split vanilla bean, if using.

4. 4

   Heat for 8-10 minutes until mixture thickens well (around 180°F), stirring frequently at first, then constantly as it thickens toward the end. Use a silicone spatula to scrape the bottom and sides of the pan to prevent hot spots.

5. 5

   When the mixture simmers and bubbles, cook 1 minute longer while stirring continually, then remove from heat.

6. 6

   Remove the vanilla bean to a plate and scrape out the seeds, returning them to the custard. (If not using vanilla bean, stir in 1 tsp vanilla extract now.)

7. 7

   Whisk in the butter and liquor (if using) until fully incorporated and creamy.

8. 8

   Pour custard into a glass pie plate and let cool at room temperature for 30 minutes until warm (not hot). Cover surface with plastic wrap or wax paper to prevent a skin from forming.

9. 9

   Pour half of the custard into a prepared pie shell. Layer 2 sliced bananas over the custard, then top with the remaining custard.

10. 10

    Cover with wax paper and refrigerate for 3-7 hours until firm.

Whipped Cream Topping

1. 1

   Whip the heavy cream to soft peaks.

2. 2

   Add the confectioners' sugar and vanilla extract.

3. 3

   Continue whipping until barely stiff peaks form.

4. 4

   Spread over the chilled pie before serving.

Optional Caramel Drizzle

1. 1

   Combine sugar and water in a saucepan and boil until syrup turns deep nutty brown (about 13 minutes).

2. 2

   Remove from heat and carefully stir in the heavy cream.

3. 3

   Return to a boil, then remove from heat and let cool before drizzling over pie.