The pairing of bananas and cream is always a crowd pleaser!

Ingredients: (Serves 6-8)

1 recipe basic crumb crust
3 large egg yolks
115 g/4 oz caster sugar
45 g/1¾ oz cornflour
¼ teaspoon salt
715 ml/1 pt 4 fl oz whole milk
715 ml/1 pt 4 fl oz whipping cream
2 tablespoons unsalted butter, softened
2 teaspoons vanilla essence
4 firm, ripe bananas
1 tablespoon lemon juice
235 ml/8 fl oz whipping cream, chilled
2 tablespoons icing sugar
1 banana, sliced, to decorate
Cinnamon, to dust

Method:

Preheat the oven to 175°C/350°F/Gas mark 4. Line a 23-cm/9-inch pie dish with the crust. Bake for 15 minutes. Transfer to a wire rack to cool. Using a fork, beat the egg yolks in a small bowl. Combine the sugar, cornflour and salt in a saucepan. Slowly whisk in the milk, the non-chilled whipping cream and vanilla over medium heat, until the mixture reaches the boil. Cook for 1 minute, still whisking.

Quickly transfer half the milk mixture to the egg yolks. Whisk to combine; return the egg and milk mixture to the saucepan. Return to the boil and cook until thickened, about 6 minutes, continuously whisking. Remove from heat and whisk in the butter until melted. Cover with plastic wrap and let cool before refrigerating for 2 hours. Cut the bananas into 1.5-cm/½-inch slices and toss gently in a bowl with the lemon juice.

Fill the piecrust with 1/3 of the filling. Arrange a layer of banana slices. Repeat the layers twice more. Cover loosely with plastic wrap and chill for 6 hours. Beat the chilled cream and icing sugar with an electric whisk until stiff. Remove the pie from the refrigerator. Top the filling with the cream and banana slices and dust with cinnamon. Refrigerate any remaining pie.