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Export 10 ingredients for grocery delivery
Step 1
Place the butter in a heat-safe container. Set aside.
Step 2
Place the vanilla bean seeds, pod, and milk in a medium saucepan. Heat over medium-low until it begins to simmer.
Step 3
Meanwhile, whisk together the sugar and egg yolks. Stir in the flour and cornstarch until smooth.
Step 4
Temper the hot milk into the egg mixture by whisking in a little bit at a time in order to gradually bring up the temperature of the eggs. Discard the vanilla bean pod.
Step 5
Return the mixture back to the saucepan and heat over medium-high.
Step 6
While stirring constantly, bring the mixture up to a boil - the cream will be thick and will "pop" slowly. Continue to whisk/cook for about 1 minute after it begins boil.
Step 7
Strain the mixture with a mesh sieve and into the container with the butter. Stir to combine.
Step 8
Press a piece of plastic wrap directly on top of the surface of the cream. Refrigerate until cool and thick, at least an hour.
Step 9
By hand of with an electric mixer, whip the cream until it begins to thicken. Add the sugar and whip until soft peaks. Add the vanilla and whip until medium/firm peaks. By hand, this will take about 3 to 5 minutes. Do not over-mix.
Step 10
Fill the baked and cooled pie crust with the prepared pastry cream. Smooth out with a spatula or the back of a spoon.
Step 11
Slice the bananas into 1/2-inch thick coins. Place them in tight concentric circles on top of the pastry cream.
Step 12
Fill a piping bag fitted with a star tip with the whipped cream. Pipe tight spirals on to top of the bananas to create rosettes. Continue to pipe piles of cream, or as desired.
Step 13
Using a vegetable peeler, scrape the long edge of a block of chocolate directly over the top of the finished pie to create chocolate shavings.
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