Sunday, December 2, 2012

Banana Cream Pie

So I've decided what I want to be when I grow up.

Well more like what I want to be after I grow up. Because if we're talking about a career I would say a chef, or owning my own bakery or something.

After I grow up, have kids, career, and all that jazz, I want to be the perfect grandma. The one that you can talk to about anything, that slips you a five spot when you say goodbye. The kind that you beg to have her make one of her legendary pies.

On holidays, I'll have my kids and grandkids make dinner, while I focus on what I do best. Cranking out pies. In order to achieve this lofty goal, I need to have an arsenal full of tried and true recipes ready to be used at any moment.



I've officially added this banana cream pie recipe to that list. To be honest, I don't really like bananas. I love their flavor, but I can't get past their mushy texture. I particularly enjoy this recipe because it doesn't just call for a layer of banana slices on the bottom, but also infuses the pastry cream with banana as well. So I get lots of banana flavor without too much banana mushiness. win-win.

Oh, you're waiting for that perfect slice of pie picture huh? Well, here we are:


Can you say yum? I was losing light and the pie hadn't fully set. Sad face.  At least it tasted amazing.

Banana Cream Pie

adapted from Cooking Channel TV

Ingredients

Crust:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt 
1/2 teaspoon pure vanilla extract
1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water
Pie:
1/2 cup sugar
1/3 teaspoon salt
2 tablespoons cornstarch
1 tablespoon flour
2 1/2 cups whole milk
2 egg yolks
1 tablespoon butter
1 teaspoon pure vanilla extract, or 1 vanilla bean, split in half lengthwise and seeds scraped
3 bananas, sliced
Topping:
1 cup fresh whipped cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Directions

For Pie Dough:
Preheat the oven to 425 degrees F.

In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.

Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.

Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.

Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.

For the filling:
In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.

In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.

Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.

Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.

For the topping:
 In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.

Top the chilled pie with the fresh whipped cream.

5 comments:

  1. I love Banana Cream Pie and yours looks super delicious!

    ReplyDelete
    Replies
    1. thanks so much! glad you stopped by :)

      Delete
  2. Banana Cream Pie is one of my all time favorites. Your recipe looks delicious. I'm following on GFC and would love to have you follow me back. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.
    http://www.adornedfromabove.com/2012/12/fabric-covered-can-pen-and-pencil.html
    Debi @ Adorned From Above

    ReplyDelete
  3. Oh my, I so want to dig in right now!
    Thank you so much for sharing this at Wednesday Extravaganza - Hope to see you there again tomorrow with more deliciousness :)

    ReplyDelete
  4. Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop.
    Debi @ Adorned From Above
    Joye and Myrna @ The Busy Bee's
    Linda @ With A Blast

    ReplyDelete

Thank you for your sweet comments. They brighten my day!

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