Page 442 - Pie Squared

1½ teaspoons vanilla extract

2 tablespoons dark rum, optional

3 ripe bananas, peeled and sliced ¼ inch thick

1 cup (240 ml) heavy cream, whipped to stiff peaks

For the crust: Heat the oven to 350°F; if you have one, place a
baking stone, Baking Steel, or inverted baking sheet on the center
rack to heat (see here). In a medium bowl, stir the melted butter into

the crushed cookie crumbs. Press the crust into the bottom and
firmly up the sides of the slab pie pan. I use a metal cup measure or
the flat bottom of a glass for this task. Refrigerate for 20 minutes.
Bake the crust (on top of the steel, stone, or baking sheet if using)

for 12 to 15 minutes, until it feels dry to the touch. Place on a rack to
cool, sprinkle with the salt, and then refrigerate until firm, about 2
hours.
For the filling: Whisk the sugar, cornstarch, eggs and yolks, and

milk in a heavy 3- or 4-quart saucepan, making sure everything is
combined before starting to cook. Cook over medium-low heat,
whisking constantly, until it begins to bubble and is thick enough to
hold soft peaks when the whisk is lifted, 10 to 12 minutes. Remove

from the heat and stir in the vanilla and rum (if using).
Cool slightly before spreading in the cooled crust and smoothing
with an offset spatula. Let the pudding set for 1 hour.
Line the top of the pudding with the sliced bananas. Top with the

whipped cream: Recklessly dollop across the surface or using a
pastry bag with a star tip, pipe it prettily, your choice. Place the pie in
the refrigerator to chill and firm up, about 4 hours. Garnish with
cookie crumbs and shards.

Techniques: Press-In Crusts (here), Cookie Crumb Crusts (here),
Whipped and Mashed Toppings (here)

Swaps:

Chocolate wafers, gingersnaps, or graham crackers also work as a