What is your tried and true banana cream pie recipe?

I am looking for the filling to be less pudding-like and more mousse-like (like they have in my fav restaurant).What is your tried and true banana cream pie recipe?
This is a truly great pie, good luck! %26lt;3





Banana Cream Pie with Caramel Drizzles %26amp; Chocolate Sauce


There are a few secrets necessary to successfully making this pie. First, the bananas, while ripe, need to be firm, so that they hold their shape when pushed into place. Second, the pastry cream needs to be very stiff, so that when sliced, the pie will not crumble or slide. It's also important to cover the bananas completely with the last layer of pastry cream to prevent them from discoloring. You can either pipe the whipped cream just before serving, or feel free to spread your whipped cream over the whole pie, if you'd prefer.





Ingredients:


4 cups heavy cream


1 1/2 cups whole milk


1 1/2 cups plus 2 teaspoons granulated sugar


1 vanilla bean, split in half lengthwise and seeds scraped


3 large egg yolks


2 large eggs


1/2 cup cornstarch


1 recipe Graham Cracker Crust, (recipe follows)


3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices


1/2 teaspoon pure vanilla extract


Caramel Sauce, (recipe follows)


Chocolate Sauce, (recipe follows)


Shaved chocolate, for garnish


Confectioner's sugar, for garnish





Preparation:


Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.





Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.





Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.





To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.





In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.





Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)





Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.








Graham Cracker Crust





Ingredients:


1 1/4 cups graham cracker crumbs


1/4 cup sugar


4 tablespoons unsalted butter, melted





Preparation:


Preheat the oven to 350 degrees F.





Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes. Yield: 1 (9-inch) crust








Caramel Sauce:





Ingredients:


3/4 cup sugar


2 tablespoons water


1/2 teaspoon fresh lemon juice


1/2 cup heavy cream


2 tablespoons to 1/4 cup whole milk





Preparation:


Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving with the pie. (The sauce will thicken as it cools.) Yield: generous 3/4 cup








Chocolate Sauce:





Ingredients:


3/4 cup half-and-half


1 tablespoon unsalted butter


1/2 pound semisweet chocolate chips


1/4 teaspoon pure vanilla extract





Preparation:


Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.





Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving. Yield: generous 3/4 cupWhat is your tried and true banana cream pie recipe?
BANANA CREAM PIE


4 1/2 cups sifted flour


2 teaspoons salt


2 teaspoons sugar


1 1/2 cups (3 sticks) cold unsalted butter, cut into pieces


1/2 cup ice water


2 teaspoons red wine vinegar


Banana cream filling, recipe follows





Banana Cream Filling:


8 cups milk


1/4 teaspoon salt


1 vanilla bean, split lengthwise


24 egg yolks


2 2/3 cups sugar


1 cup cornstarch


6 tablespoons cold unsalted butter, cut into pieces


6 ripe bananas, sliced into coins 1/4-inch thick


Whipped cream for serving (optional)





In the bowl of a mixer fitted with a paddle attachment, combine the flour, salt, and sugar. Mix for 1 minute. Add the butter and mix just until the mixture resembles coarse crumbs. Stir the water and vinegar together, then gradually add to the flour mixture. Mix at medium speed just until a dough forms. Do not over-mix.





Divide the dough in 2 and shape into round, flat disks on sheets of waxed paper. Wrap separately and refrigerate for 30 minutes. On a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8-inch thick. Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around. Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold. Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge. Press the edge with the back of a fork to create a decorative edge. Repeat with the other piecrust and leave covered for 30 more minutes.





Preheat the oven to 375 degrees F. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then remove the foil and beans. Bake another 10 to 15 minutes or until golden brown, checking frequently to prevent over-baking. Remove from the oven immediately and let cool on wire racks.





Banana Cream Filling: Combine the milk, salt, and vanilla bean in a non-aluminum pan and heat, stirring occasionally. As soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute. Whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.





Pour the yolk-milk mixture back into the saucepan with the milk mixture and cook, whisking frequently, until the mixture boils and begins to thicken. Reduce the heat to medium-low and cook, stirring, about 5 minutes more, until the mixture no longer tastes starchy. The mixture should become very thick, like a set custard. When cooked, turn off the heat. Stir in the butter until it melts completely and fold in the bananas.





Pour the filling into the pre-baked pie shells. Push the banana slices below the surface to prevent them from browning, then smooth the tops. Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming. Refrigerate at least 7 hours or overnight, and serve with whipped cream.





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BANANA CREAM PIE


Crust:


1 1/4 cups graham cracker crumbs


3 tablespoons sugar


1/3 cup butter or margarine, melted





Filling:


1 (4 serving size) package vanilla pudding mix, prepared


3 medium bananas, sliced


To serve: Whipped cream or whipped topping





For the crust: Mix all the ingredients well and press firmly into the bottom and sides of a 9-inch pie plate. Chill 1 hour.





For the filling: Prepare the pudding mix as directed on the package. Place the sliced bananas over the entire bottom of the crust. Pour the pudding over the bananas. Refrigerate for 4 hours or more. When ready to serve, top with whipped cream or whipped topping. Serve chilled.