I think everyone would agree that Singin’ in the Rain is Gene Kelly’s movie. There isn’t a song and dance routine more iconic than “Singin’ in the Rain”. I could watch it every day and still be charmed. Gene Kelly was a notorious perfectionist who pushed himself and his fellow actors to give the best performance possible. According to imdb.com, Kelly had a temperature of 101 degrees while this number was being filmed, but kept going until it was perfect.
However, there are four minutes in the middle of the movie that belong to costar Donald O’Connor. In the amazingly energetic “Make ‘Em Laugh”, he does just that as he pays homage to comedy in the movies:
“Now you could study Shakespeare and be quite elite,
And you can charm the critics and have nothin' to eat,
Just slip on a banana peel, the world's at your feet,
Make 'em laugh,
Make 'em laugh,
Make 'em laugh.”
“You start off by pretending you're a dancer with grace,
You wiggle 'till they're giggling all over the place,
And then you get a great big custard pie in the face,
Make 'em laugh,
Make 'em laugh,
Make 'em laugh.”
These lyrics could only have inspired a banana cream pie. Which is why it's fortunate that my mom was here recently, and brought with her a determination to turn me into a pie crust expert. Although I make the occasional pie crust, I do so seldom and reluctantly, and it's her fond wish that I live up to a long-standing family tradition of excellent pie-making. Four pie crusts later, some small progress may have been detected. In the meantime, with my mother's able assistance, I was able to bake this pie.
I’m delighted to say that I neither slipped on a banana peel nor got the pie in my face at any time in its making. And my family was far too busy enjoying the pie to laugh at anything I may have been doing.
Banana Cream Pie
(adapted from Dorie Greenspan's Baking From My Home to Yours)
For the custard:
2 cups whole milk
6 large egg yolks
1/2 cup packed brown sugar, pressed through a sieve
1/3 cup cornstarch, sifted
1/2 tsp ground cinnamon
pinch of salt
1 tsp pure vanilla extract
3 Tbsp cold unsalted butter, cut into bits
3 ripe but firm bananas
one 9" pie crust, fully baked and cooled
For the topping:
1 cup cold whipping cream
2 Tbsp confectioners' sugar, sifted
1 tsp pure vanilla extract
2 Tbsp sour cream
To make the custard:
Bring the milk to a boil. Meanwhile, in a large saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon and salt until well-blended and thick. Whisking without stopping, drizzle in about 1/4 cup of the hot milk (this will warm the yolks so they won't curdle). Then, still whisking, add the rest of the milk in a steady stream. Put the pan over medium heat and, whisking constantly, bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes before removing from the heat.
Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until the custard is smooth. Press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate until cold.
When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into 1/4" thick slices.
Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the pie crust (it will be a thin layer). Top with half of the banana slices. Repeat, adding a thin layer of custard and the remaining bananas, then smooth the rest of the custard on top.
To make the topping:
Beat the cream until it just starts to thicken. Add the confectioners' sugar and vanilla and beat until the cream holds firm peaks. Gently fold in the sour cream.
Spoon the topping over the filling and spread it evenly to the edges of the custard.
