Well, okay. Maybe it’s not quite as easy as making a box of Jello pudding, but it’s simpler than last years cake! (Which really isn’t that much work…) And technically, you could fashion a flag out of any old kind of pie, but believe me when I tell you that the berries make the banana cream just sing! It’s the perfect combination, really. Sweet, juicy summer berries turned patriotic on a cool and creamy banana and custard creation! Make the pie the night before to give it ample time to set up, and whip the cream and assemble right before serving. Everyone will love it!
In a medium sized, heavy saucepan, combine the 1/2 & 1/2, or milk, and 1/3 cup of the sugar.
In a medium sized bowl, put the eggs and egg yolk, the other 1/3 cup of sugar, the vanilla bean paste, the salt, and the cornstarch. Whisk together well and set aside.
Bring milk in the pan to scalding. Do not boil.
To ‘temper’ the egg mixture, slowly add small amounts of the hot milk mixture to the bowl of eggs while whisking vigorously. When you have added at least half of the hot milk, pour the egg mixture into the remaining milk in the saucepan. Cook until thickened, making sure you stir continually. Cook at least 1 minute after the mixture begins to thicken.
Take off the heat and stir in the butter, then run the pastry cream through a strainer to remove any lumps, or bits of cooked egg.
Put pastry cream into a bowl, and cover with plastic wrap, making sure the plastic is touching the surface of the pastry cream. Tis will keep a ‘skin’ from forming on the cream. Set in fridge to cool.
Whip the whipping cream and the sugar until the desired consistency, adding the vanilla bean past at the end. Set aside.
Spoon half of the the cooled pastry cream into the baked and cooled pie crust. Then layer the sliced bananas over the pastry cream. Spoon the remaining half of the pastry cream over the bananas. Smooth the top, forming a slight mounded shape.
Starting in the upper left-hand quarter, place blackberries to form the ‘field’ of the flag.
Then, beginning at the top, start placing the raspberries in a row, then alternating with a squiggly row of sweetened, whipped cream, using a pastry bag and a star tip.Then alternate down with the berries and cream until the pie is covered.