Banana cream pie - bakers' dozen

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Banana Cream Pie - Bakers' Dozen
  Categories: Pies, Bakery
       Yield: 1 servings
  
            Flaky pie dough for a
            -1crust pie
            ; bove
            Filling:
   2 1/2 c  Milk
     2/3 c  Sugar
       1 pn Salt
     1/3 c  Cornstarch
       3 lg Eggs
       4 tb Unsalted butter; softened
       2 ts Vanilla extract
       2 lg Bananas; sliced
            Topping:
       1 c  Heavy cream
       2 tb Sugar
       1 ts Vanilla extract
            Prepare and bake the crust.
  
   Recipe by: BAKERS' DOZEN (NICK MALGIERI) SHOW #1A16 To make the
 filling,
   combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk
 once
   to mix and bring to a boil over low heat. Place remaining 1/2 cup milk
 in a
   mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar
   mixture to a boil over low heat then whisk about a third of it into the
 egg
   mixture. Return milk and sugar mixture to a boil once more and whisk in
 the
   egg mixture, whisking constantly until the filling thickens and comes
 to a
   boil. Allow to boil, whisking constantly, for about 30 seconds. Remove
 from
   heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press
   plastic wrap against the surface of the filling and chill until it is
   approximately 75 degrees. Fold the bananas into the cooled filling and
   spread it evenly in the cooled crust. To finish the pie, whip the cream
   with the sugar and vanilla until it holds a firm peak. Use a hand mixer
 on
   medium speed or a heavyduty mixer fitted with the whisk. Spread the
 cream
   over the filling, making sure it touches the edges of the crust all
 around.
   COCONUT CREAM PIE: For the 2/3 cup sugar in the filling substitute 1/3
 cup
   sugar. Substitute 1/2 cup coconut cream, such as Coco Lopez, for the
 1/2
   cup milk with which the cornstarch is mixed. After the filling has
 cooled,
   fold in 1/2 cup toastedsweetened coconut.
   
   After covering the pie with the whipped cream, (you may add up to 1/4
 cup
   coconut cream to the cream before whipping it to replace the sugar)
   sprinkle the whipped cream with 1/2 cup toasted sweetened coconut. (To
   toast coconut, place it on a jelly roll pan on the middle rack of a
   preheated 325 degree oven for about 15 minutes. Stir often so that the
   coconut colors evenly to a light golden brown.) Yield: one 9-inch pie
  
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