Banana Pie With Peanut Whipped Cream

1. 1

   Preheat the oven to 180 degrees Celsius.

2. 2

   Mix the sugar, flour, and a pinch of salt in a bowl.

3. 3

   Add the butter, and using two knives, cut the pieces into smaller lumps (roughly the size of peas). Add the lime zest, egg, and egg yolk and mix using a fork. Shape the dough into one piece using your hands.

4. 4

   Cover with plastic wrap and refrigerate for 2 hours.

5. 5

   Stretch the dough enough to cover the pie mold. Place it in the mold and add weight (rice or beans).

6. 6

   Bake for 15 minutes, remove the weight, and bake until light golden brown.

7. 7

   Remove and cool completely.

8. 8

   In a saucepan, heat the heavy cream, milk, and half of the sugar. When the milk starts boiling, turn the heat off.

9. 9

   Separately, mix the rest of the sugar with the cornstarch, a pinch of salt, and the egg yolks. Add a splash of the hot milk, stirring while pouring it in.

10. 10

    Pour this mixture into the milk. Turn the heat on to medium-low.

11. 11

    When it boils, count 40 seconds, then lower the heat and continue cooking.

12. 12

    Remove from heat and pour into another bowl. Add the vanilla and butter. Cover the bowl with plastic wrap and let it cool completely.

13. 13

    Mix the banana slices and the orange juice to keep them from darkening.

14. 14

    To assemble the pie, pour a layer of pastry cream over the pie crust and then add a layer of banana slices. Repeat this process until there is no more pastry cream. Refrigerate for 1 hour.

15. 15

    Mix the cream cheese with the superfine sugar until creamy and lump-free. Add the vanilla and the peanut butter.

16. 16

    Separately, whip the cream to soft peaks using an electric mixer. Carefully add to the cream cheese and peanut butter.

17. 17

    Pour over the pastry cream and refrigerate for 2 hours before serving.

* Per serving · 4 servings · Values may vary.