1/2 cup milk, scalded
2 large egg yolks
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 1/2 tablespoons butter, unsalted
1 teaspoon vanilla extract
3 bananas, sliced
1 1/2 tablespoons lemon juice
1 cup whipping cream, whipped to soft peaks
1 nut crust
Whipped cream topping
1/8 cup nuts, optional
1 teaspoon gelatin powder, unsweetened
Heat the milk over medium heat to scald.
Beat the egg yolks and gradually add the sugar. Then beat in the flour and gelatin. Gradually stir in the scalded milk, constantly beating with a whisk. Transfer to medium saucepan and cook over medium heat, stirring constantly, (use a whisk). The mixture may lump as it begins to thicken. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Remove the pan from the heat and whisk the butter and vanilla extract in until smooth. Cool the mixture to room temperature.
Peel the bananas, slice, and toss with the lemon juice. Keep refrigerated until ready to add.
Whip the whipping cream until firm but not stiff. Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into the egg mixture.
Fill the pastry shells and smooth to even.
Spread the whipped cream topping over the top and refrigerate for at least 2 hours.