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1
To prepare the banana cream filling, in a medium saucepan, whisk together the sugar, salt, and flour.
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2
Add the milk and water and heat the saucepan over medium heat, constantly whisking and scraping the sides of the pan.
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3
Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly (after approximately 4 minutes), cook for 1 more minute.
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4
Once the cream thickens to the point when you can insert a spoon into the mixture and the cream sticks to the spoon when removed (with none of the actual spoon visible), remove the pan from the heat.
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5
Place the egg yolks in a small bowl and stir in 1/4 cup of the heated mixture.
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6
Pour the egg yolks mixture into the cream and simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning.
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7
Remove the saucepan from the heat.
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8
To assemble the pie, place the sliced bananas in the pie shell, making sure the bananas completely cover the bottom.
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9
Pour the warm cream over the bananas.
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10
Place the pie in the refrigerator to cool for about 1 hour.
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11
Once it is chilled, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie.
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12
If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
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13
Banana Cream Pie should be served cold.
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14
It can be stored in the refrigerator for up to 3 days.
