Banana Cream Pie

Growing up this was a favorite whenever we went out to a restaurant that had it. A good creamy filling with real banana, and not flavoring, topped with real whipped cream and a sprinkle of mace on top. For years I have been looking for a decent recipe but they have all contained banana flavoring or are the equivalent of vanilla pudding with chopped bananas on the bottom. So I dug into 'The Joy of Cooking' to see what it had to say. What I found is fantastic, a vanilla custard with banana mixed in. Their recipe says to cut the banana and I decided to mash it. They added theirs when the mixture cooled and I added mine while it was still warm. * DO NOT ADD WHILE WARM. (filling didn't set 😢)

The crust varies recipe to recipe, from normal pie crust to graham cracker crusts to cookie crusts (Nilla wafers)  to combo crusts. I normally love a good Nilla wafer crust but not being able to get them here in Germany I have opted to use Leibniz (butter cookies) and add vanilla sugar to the crust.

The filling is simple:
4 egg yolks
1/3 c sugar (I put 2 packets of vanilla sugar and filled up the cup)
1 Tbsp flour
2 cups milk (scalded)
1 tsp vanilla (not needed if you use vanilla sugar)

1 banana (or more if you like, chopped or mashed)

First scald the milk (by bringing to a light boil)
Over a double boiler mix the yolks with the sugar and flour
Slowly add the scalded milk
Stir constantly until thick
Remove from heat
Cool for a bit, add banana

Pour into the pre prepared crust
Cover the filling with plastic and cool completely

Before serving whip some cream and top the pie, sprinkle mace on top (small amount and optional)

If you use a traditional crust you will need to prebake the shell

My crust:
11/2 c crushed cookies
1/4 cup
1/2 c melted butter

Mix the sugar with the crumbs
Add melted butter and stir until all the crumbs are moist
Press into a pie plate
Bake 350°f or 180°c for about 10 min
When It comes from the oven use the back of a spoon to make sure there are no cracks