8 to 10
By Emily Luchetti
A great banana cream pie should be full of bananas with just enough pastry cream to hold them together, all topped with a thick layer of crème fraîche.
Toss the bananas with the rum and lime juice in a mixing bowl.
Spread about ¾ cup of the pastry cream in the bottom of the pie shell. Place the bananas evenly on top and cover with the remaining pastry cream.
Put the crème fraîche in the bowl of an electric mixer. With the whisk attachm