Elways Steak house Banana Cream Pie

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Makes 15 mini pies


3 1/4 cups Milk, divided
2 cups sugar, divided
1 cup heavy cream
1 vanilla bean, scraped
6 egg yolks
1/2 cup cornstarch
1 teaspoon banana extract
1/4 teaspoon salt
2 tablespoons butter
1/2 teaspoon vanilla extract
2 cups Nilla wafer crumbs
1/4 cup firmly packed brown sugar
6 tablespoons melted butter
8 ripe bananas, thinly sliced

Garnish, fresh mint, vanilla beans

In a large saucepan, combine 3 cups milk,
1 cup sugar, cream, and vanilla bean. Bring
to a simmer over medium heat

In a bowl combine 1/4 cup milk, 1 cup sugar,
egg yolks, cornstarch, banana extract and
salt. Whisk until smooth.

Pour 1/4 hot milk over cornstarch mixture,
whisking constantly over medium heat until
thick pudding consistently is reached.

Remove pastry cream from heat; whisk in butter,
lemon zest and vanilla.

Transfer to large bowl, place bowl in an ice
bath and left cool completely (1 to 2 hours).

Scrape cooled pastry cream into mixing bowl and
let cool completely 1 to 2 hours.

Scrape cooled pastry cream into a mixing bowl
and whisk until no lumps can be seen.

Preheat oven to 350° Line 2 baking sheets
with parchment paper.

In a medium bowl , combine water and wafer
crumbs, brown sugar, and butter. Press
mixture into bottoms of (3 inch) pastry cream
over crusts in ring molds. Layer 4 to 5
banana slices over cream. Top banana slices
slices about 3 tablespoons pastry cream.

Chill over night. Garnish with mint and mint
and vAnilla beans, if desired.