ZIN BURGER BANANA CREAM PIE RECIPE

Steps:

• Combine 2 cups heavy cream, milk , and 1/2 cup sugar, and vanilla bean, and seeds in a heavy bottomed saucepan over medium heat. Bring to boil, whisking to dissolve sugar. Remove from heat. Combine egg yolks, eggs and corn starch, and 1 cup sugar in a medium bowl: whisk until pale yellow in color. Set aside. Whisk 1 cup hot cream mixture into yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to simmer, stirring constantly with a large wooden spoon to cook out corn starch and thicken mixture about 5 minutes. ( the mixture may separate slightly; if so , remove from heat and beat with electric mixer till thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, and press down against the surface to prevent skin from forming. Chill in fridge for 4 hours. To assemble spread 1/2 custard over the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight pattern over custard, pressing down with your hand to pack them firmly. Second layer repeat the layer process again. Third layer spread 3/4 cup of custard over bananas. Cover with remaining bananas, then spread remaining custard on top. Cover with plastic wrap and chill overnight. In medium bowl whip remaining 2 cups heavy whipping cream until soft peaks form. Add remaining 2 teaspoons sugar and vanilla extract and continue to whip until stiff peaks form. Remove pie from fridge. With a sharpe knife dipped in hot water, cut pie into 10 slices. Transfer them to plates. Fill a pastry bag with the whip cream and pipe each piece. Drizzle with Carmel and I also did chocolate sauce and garnished with shaved chocolate. Depends on how fancy you want it.