1 pie crust, baked to golden brown and cooled
1 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups whole milk
2 eggs, lightly beaten
3 tbsp butter
2 tsp vanilla
3 large bananas sliced
1 cup 7up
1 cup heavy cream
3 Tbsp powdered sugar
2 tsp vanilla
In a heavy bottom sauce pot place, sugar, corn starch, salt and milk. Heat stirring on medium high until mixture thickens and begins to bubble. Turn heat to low continuing to stir and cook for 2 more minutes. Remove from heat and pour a little of thickened mixture into lightly beaten eggs, stirring the eggs as you pour it in. Pour the egg mixture back into the pot return to burner on medium high heat, stirring, return to slow boil and cook another 2 minutes. Remove from heat and add butter and vanilla continue to stir until butter is melted. Transfer to a bowl and press plastic wrap onto top of cream mixture. Place in fridge and let cool to room temperature.
Once filling is cooled….
Slice banana’s and place in bowl with 7up, this will help your banana’s not to brown as quickly. With a slotted spoon remove banana’s onto paper towel.
In the bottom of cooled crust arrange bananas, Pour half of your cream mixture over top. Arrange the rest of your banana’s and cover with the remaining half of cream. Place in fridge.
Place the bowl and whisk attachment to your stand mixer in the freezer for about 30 minutes.
In cold bowl of mixer add heavy whipping cream, powdered sugar and vanilla. Whisk until firm peaks form.
Place whipping cream into piping bag fitted with a 2D tip. Decorate top of your pie. I added some chocolate spaghetti for decoration. Place in fridge until ready to serve!! ENJOY!! )