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One 24 cm pie dish (9.5 in)
Prepare a Graham Cracker Pie Crust
(6 deciliters) milk or light cream
(1) egg
(80 grams) sugar
(20 grams) corn starch
(15 grams) potato starch
(2 teaspoons) vanilla sugar
(0.25 teaspoons) salt
(2) bananas, approximately
(2 deciliters) whipping cream
(1 tablespoon) sugar
In a sauce pan, whisk sugar, corn starch, salt, and eggs. Whisk in milk. Heat to a boil while whisking continuously. (Can be made in a double boiler.) Reduce heat and simmer 1 minute, whisking, after removing from heat add vanilla.
Spread a very thin layer of filling on the crust first so that the bananas are not exposed to air. Slice the bananas thinly and spread over the layer of filling. Pour the rest, cover and cool. When cool, chill thoroughly to set.
It takes about 4 hours to set.
Top with whipped cream just before serving. Serve chilled. Do not freeze it!