Recipe: Banana Cream Pie
It’s never too early to prepare for Thanksgiving. Impress your friends and family this holiday with this banana cream pie.
Banana Cream Pie
Serves: 8
Pie Dough Ingredients:
- 1 9/16 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats
- 6 tablespoons cold water
Pie Dough Instructions:
- Combine 2/3 flour, sugar, and salt in the bowl of a food processor (Pulse twice to incorporate)
- Spread butter chunks evenly over surface (Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses)
- Use a rubber spatula to spread the dough evenly around the bowl of the food processor
- Sprinkle with remaining flour and pulse until dough is just barely broken up (about 5 short pulses)
- Transfer dough to a large bowl
- Sprinkle with water, then using a rubber spatula, fold and press dough until it comes together into a ball
- Divide ball in half and form each half into a 4-inch disk
- Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking
Pie Ingredients:
- 2 cups whole milk
- 1 vanilla bean (split and scraped) or 1 tablespoon vanilla extract
- 5 ounces sugar, divided evenly
- 2 eggs
- 3 egg yolks
- 5/16 cup cornstarch
- 1 teaspoon salt
- 4 tablespoons butter, cut into half inch pieces
- 4 bananas, sliced into 1/8 thick rounds
- 6 ounces heavy cream, whipped to soft peaks and chilled
- Topping: 1 cup heavy cream whipped with 2 tablespoons confectioner’s sugar
Instructions:
- Shape and chill the pie crust
- Wet the surface of a sheet tray with sides and line it with plastic wrap, with additional plastic wrap close at hand
- In a large saucepan, whisk together the milk, vanilla (pod and seeds if using the vanilla bean), and half the sugar – set aside
- In a large bowl, whisk together eggs, yolks, and salt until lightened
- In a separate bowl, whisk together remaining sugar and cornstarch, then add to the eggs, whisking constantly for two minutes, until egg mixture is pale and fluffy
- Place the milk mixture over medium heat and bring it just to a boil
- Turn off the heat, and temper the egg mixture with the hot milk mixture in four additions, whisking constantly as you add the hot liquid to the egg mixture
- Return the mixture to the pot and whisk constantly over medium-low heat until it begins to thicken and sputter
- Once it begins to sputter, whisk two additional minutes, then turn off the heat and continue whisking as you add the butter
- Whisk until the butter is completely melted and combined, then pour the pudding into the lined sheet tray
- Spread it evenly to cool, then cover the surface directly with plastic wrap
- Allow it to come to room temperature, then transfer to a sealed container and refrigerate for at least 2 hours
- Preheat the oven to 425°F
- Line the chilled pie crust with parchment or foil and fill with weights (the other uses dried beans)
- Bake the pie for 15 minutes, rotating halfway through, then remove the weights and lining.
- Bake on the lower rack until the bottom of the crust is a golden brown
- Remove from the oven and allow the shell to cool completely
- When ready to assemble, whisk the pudding until it becomes smooth and supple
- Fold in the cold whipped cream
- Spread a third of the pudding over the bottom of the crust, then top with a layer of bananas, then repeat, reserving bananas for garnish (do not make the top layer bananas, they will become brown and unsightly over time)
- Top with additional whipped cream and bananas, sliced right before serving
Look out for new recipes on Organic Odes every Friday!
Source: Serious Eats
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