Cast iron banana cream pie

This is not a fancy picture... It's a quick shot with my shaky hands and phone while the pie was cooling on the windowsill. It might even be blurry or at least my eyes think it is. Who cares- there is too much perfect in social media.
If you keep homemade pie crust in the fridge ready to go you can make a dessert in lickety-split time.
My mom invited us for dinner tonight- delicious bahn mi sammies that were lip smackin' good. I brought dessert. It was a long drive but heck, who can pass up a free dinner invite? Not us. (they live in this house for those that don't know)

Our cast iron works overtime in this kitchen and can be used for just about everything that needs to be baked, braised, steamed or fried. Cast iron is a workhorse and they are the most used tools in our kitchen.

If you are afraid to use it, stop being afraid and USE IT. You might need to start lifting weights to use yours if you are new to it. It's dang heavy when it's full of food.
The only thing missing from this pie is the fresh whooped cream that was staying cool in the fridge. I prefer my cream pie still a little warm from just being made. No chilling for me please. Add the cream right before serving and you will have a party in your mouth.

Oh and I use our fresh eggs which are rather large and have very yellow yolks. This really is the color.

Banana Cream Pie
5 egg yolks 
1 whole egg
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups whole milk
1/2 heavy cream
pinch of salt
vanilla to taste- overflowing teaspoon 😋 (don't tell anyone but I also used a little banana extract) 
Knob of butter
2 ripe but firm bananas chopped right before serving or layering in the pie.
Fresh whipped cream
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Add all the ingredients except the vanilla and butter into a large, heavy bottomed pot. Using a whisk, stir constantly- a smidge over medium heat, not quite medium high heat on my stove until it starts to spatter and thicken. This should take about 6 minutes. It will go from liquid to thick pretty quick once it all starts to cook.

Take the custard off the heat and add the knob of butter and the vanilla whisking until it's all melted and smooth. Using a fine mesh sieve over a bowl, pour the custard through the sieve to remove any tiny bits of egg. You want a smooth custard. Be sure to scrape the bottom of the sieve with a spoon to get all the custard off and put it directly in your mouth.

Place a piece of cling film laying directly on the custard so it does not form a skin. Let cool a bit before layering with chopped bananas into a prebaked crust. Top with freshly whipped cream.

Or you can serve in dessert cups with a dollop of whipped cream and bananas that have been sliced at the last minute.

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