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1
Beat the egg yolks in a heavy saucepan.
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2
Add the agave nectar, arrowroot powder, and salt.
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3
Beat together well and stir in the milk.
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4
Place the pan over medium heat and add the butter.
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5
Stir constantly about 5 minutes, until the mixture is thick and bubbly.
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6
Remove from the heat and stir in the vanilla extract.
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7
Pour the custard into a bowl and cover with plastic wrap that rests gently on the surface of the custard to prevent a skin from forming.
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8
Chill for 2 or more hours.
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9
Whip the cream until stiff.
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10
Fold into the chilled custard.
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11
Spoon approximately 1/3 of the custard into the prebaked piecrust.
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12
Layer the sliced bananas and toasted walnuts, if using, over the custard layer and top with the remaining custard.
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13
Cover with plastic and refrigerate for at least 6 to 8 hours.
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14
Black Bottom Banana Cream Pie: Drizzle Hot Fudge Sauce (page 107) over the bottom of the prebaked cooled crust to cover thinly.
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15
Reserve the remaining sauce for garnish.
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16
Let cool in the refrigerator.
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17
Proceed with the filling instructions.
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18
To serve, lightly drizzle some hot fudge sauce over a pie slice and garnish with chopped toasted walnuts.
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19
Prior to serving, top the pie with whipped cream, mounding it high for dramatic presentation.
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20
Garnish with additional bananas and toasted walnuts.
