Spiced Banana Sour Cream Phyllo Pie

Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Brush a 9-inch pie dish lightly with a small amount of the melted butter.

Unroll the phyllo dough. Keep the stack covered with a damp kitchen towel to prevent it from drying out. Place one sheet in the pie dish, allowing edges to overhang. Brush generously with melted butter. Repeat with remaining sheets, placing each at a slight angle to the last to create a ruffled, star-like crust.

Fold the overhanging dough inwards to create a crinkled edge. Brush the edge with any remaining melted butter.

Bake the empty crust for 12 to 15 minutes, until golden brown and crisp. Remove from the oven and let it cool completely on a wire rack.

In a medium saucepan, whisk together the heavy cream, caster sugar, and cornstarch until thoroughly combined and no lumps remain.

Place the saucepan over medium heat. Cook, stirring constantly, until the mixture begins to bubble and thickens significantly, about 5 to 7 minutes. It should coat the back of a spoon thickly.

Remove the saucepan from the heat. Vigorously fold in the sour cream, 2 mashed bananas, vanilla extract, ground cinnamon, and ground nutmeg until completely smooth and homogeneous.

Pour the warm banana cream filling into the cooled phyllo crust. Smooth the top with a spatula.

Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set completely.

Just before serving, slice the remaining reserved banana and arrange the slices elegantly around the perimeter of the chilled pie.