Chef Paul Prudhomme's St. Louis Peanut Butter Banana Cream Pie


5 eggs
3 egg yolks
8 tablespoons (1 stick) unsalted butter, cut into parts
1/2 cup packed light brown sugar
1 cup crunchy peanut butter
1/2 cup honey
1 tablespoon vanilla extract
3 very ripe medium bananas, cut into large pieces
5 tablespoons cornstarch
3 tablespoons water
5 tablespoons sugar
1 cup heavy cream
1 (12-ounce) can evaporated milk
2 baked 9-inch pie shells


Combine the eggs, egg yolks, butter, brown sugar, peanut butter, honey,
vanilla, and bananas in the bowl of a food processor and process until
completed blended, about 1 minutes. Leave the mixture in the food
processor.

Combine the cornstarch and water in a small bowl and stir until well
blended. Set aside.

Place the sugar, cream and evaporated milk in the top pot of a double boiler
set over boiling water and heat, stirring occasionally, until light bubbles
start forming around the edges and the mixture is hot, about 6 to 7 minutes.

Stir the cornstarch mixture and whisk it into the cream/milk. Whisk
constantly until the mixture is very thick, about 2 minutes. Then, with the
food processor running, add the cream mixture to the banana mixture in a
steady stream and process 45 to 60 seconds. Pour the mixture back into the
top of the double boiler and cook over high heat, whisking constantly, until
the temperature reaches 165F, about 10 minutes. Remove from the heat and allow the filling to cool to about 120F, whisking frequently, about 15
minutes.

Pour the filling into the prepared pie shells and refrigerate 6 to 8 hours,
until set.

Serve as is or with whipped cream.