Fresh Banana Cream Pie

Fresh Banana Cream Pie
Whipped cream
3 ounces white chocolate, chopped
1 1/2 cups heavy whipping cream
Crust
11/3 cups graham cracker crumbs
1/4 cup light brown sugar
1/3 cup unsalted butter, melted
Filling
4 egg yolks, slightly beaten
2/3 cup cornstarch
1/3 cup sugar
2 cups whole milk
2 ounces white chocolate, chopped
1 teaspoon vanilla extract
2 medium sized bananas, not overly ripe
3 1/2 teaspoons powdered fresh fruit preservative, divided (see note)
1/2 cup water
Heat oven to 350 degrees.
For the whipped cream: Place chopped white chocolate in medium heatproof bowl. In medium saucepan, heat heavy cream just until very warm. Do not boil. Pour hot cream over chocolate and stir until melted. Chill for 2 to 3 hours, stirring occasionally.
For the crust: In a medium bowl, stir together the graham cracker crumbs and sugar. Pour in melted butter and stir until crumbs are coated. Firmly press mixture into bottom and up sides of a 9-inch glass pie pan. Bake for 6 to 7 minutes. Cool at room temperature for 15 minutes, then chill while preparing filling.
For the filling: Place egg yolks in a small heatproof bowl, stir with fork and set aside.
In a 3-quart saucepan, stir together the cornstarch and sugar. Add milk and whisk until smooth. Stir in chopped white chocolate. Cook over medium heat, stirring constantly until mixture thickens and begins to boil. The mixture may appear lumpy during cooking, but will smooth out. Keep stirring.
Turn off heat. Slowly spoon 2 tablespoons of the hot mixture into the egg yolks, whisking constantly. Repeat with additional 2 tablespoons. Gradually add yolk mixture into the hot filling, whisking constantly. Return to heat and cook on low for 30 seconds, stirring until mixture is smooth and thick. Turn off heat and add vanilla extract.
Pour hot filling into a large heatproof bowl and set aside to cool slightly. Mixture will be very thick.
In a small bowl, mash 1 banana with fork. Do not puree. Sprinkle 2 teaspoons fruit preservative onto mashed banana. Quickly fold banana mixture into filling. Set aside.
In a small bowl combine remaining fruit preservative with cup water. Slice remaining banana and soak slices in water for 5 minutes. Drain and pat fruit dry. Place slices on crust bottom, top with filling and cover surface with plastic wrap. Chill 3 hours before topping with whipped cream.
Beat whipped cream mixture until stiff peaks form. Spread over pie filling, covering entire surface. Chill 30 minutes before serving.
Serves eight.
Baker's note: Look for powdered fruit preservative, such as Fruit Fresh, in the canning section of your local grocers. If unavailable, substitute as follows: For the mashed bananas, add 2 teaspoons orange juice. For sliced bananas, use 2 tablespoons orange juice to 1/2 cup water.
Nutrition values per serving: 556 calories, 36 g fat, 55 g carbohydrates, 2 g fiber, 6 g protein, 196 mg cholesterol, 142 mg sodium.