With the impending second ice storm barreling down on the midwest it was feeling like more than a three hour tour. In keeping the castaways at ease we dove into a family baking project, used the last three bananas and watched old episodes of Giligan's Island. —thirschfeld
6 - 8
For the pie:
1 1/4 cups
graham cracker crumbs
unsalted butter, softened
large egg yolks
fine sea salt
2 1/2 cups
whole milk, do not substitute
For the brittle and whipped cream:
macadamia nuts, toasted and chopped, a good time to toast them is when you bake the crust
Preheat the oven to 400 degrees. Combine the graham cracker crumbs, sugar and 1/4 cup of butter in a mixing bowl and combine with a fork until you have a mealy looking mixture.
Pour the mixture into a 9 inch pie pan. Press out the crumbs until you have and even crust up the sides and bottom of the pie pan. Bake the crust until it is beginning to brown and is set. About 5 to 10 minutes. Remove it from the oven and let it cool.
While the crust is cooling combine the corn starch, sugar, egg yolks, cardamom, vanilla and salt in a mixing bowl. Whisk until well combined.
Place the milk into a sauce pan and bring it to a boil over medium high heat. While whisking the egg mixture add a cup of hot milk and whisk. Add the egg mixture to the milk pan and put it back over the heat.
Let the pudding come to a boil and then whisk until thick. Remove it from the heat and whisk in the butter. Pour the pudding into a bowl and set the bowl into an ice bath to cool the pudding.
Place the honey and the remaining cardamom into a small sauce pan and bring it to a boil over medium heat. Let it boil until it becomes very foamy.(have a cup of very cold water handy and drop a small droplet into the water. It should separate into thin brittle threads) Add the macadamia nuts and stir. Remove the brittle from the heat and pour it onto a greased parchment lined sheet tray. PLace the brittle into the fridge.
Slice the bananas and layer them onto the pie crust. If the pudding has cooled pour it over the bananas. Refrigerate the pie for two hours or more.
Once the pie has set make the whipped cream topping. Either with a stand mixer or a hand mixer whip the cream until it begins to thicken. Add the powdered sugar and the vanilla and whip to stiff peaks.
Chop the brittle.
Pipe the whipped cream onto the pie and then top with the chopped brittle. Serve.