Page 135 - United States of Pie

2 large egg yolks
½ cup sugar
2 tablespoons all-purpose flour

1 tablespoon cornstarch
Pinch of kosher salt
2 tablespoons unsalted butter
1½ teaspoons vanilla extract
2 medium ripe bananas, peeled and sliced into ¼-inch-thick
disks

For the top layer

½ cup heavy cream

Make the ganache: Place the chopped chocolate in a medium-size
heatproof bowl. In a small saucepan, bring the cream to a boil. Pour
the cream over the chocolate and let it sit for a moment, to begin
melting the chocolate. With a rubber spatula, stir the chocolate
slowly to further melt it and to incorporate the cream.
Spoon the ganache over the bottom of the prepared crust,
spreading it out in an even layer with the spatula. Refrigerate the

ganache-lined shell while you make the filling.
Make the filling: In a small saucepan, heat the milk until almost
boiling. Remove the pan from the heat and set it aside. In a medium
mixing bowl, combine the egg yolks, sugar, flour, cornstarch, and
salt, and stir well. Slowly pour the scalded milk into the egg mixture,
stirring constantly. Pour the mixture into the top of a double boiler

and place it over simmering water. Cook, whisking constantly, until
the mixture thickens to a custardlike consistency, about 7 minutes.
Take the custard off the heat, and stir in the butter and the vanilla
until the butter melts. Allow the custard to cool slightly on the
counter, about 30 minutes.