March 29, 2011

Banana Cream Pie


I know the bananas are brown and the whip cream limp, the crust is a little soft and overall it says to me, you should have took my picture last night.  But I didn't, I got lazy, I ate to much and then didn't get off the couch. Ha.  So now I have to deal with these pictures and try to convince you it really is worth making.  First of all, THE CRUST WORKED. IT WORKED. A CRUST FINALLY WORKED FOR ME! That would be the main reason you should make it. Second that pastry cream with bananas whipped right in is so thick and delicious I might have eaten a whole bunch of it before it was even assembled.  And finally these strawberries from last summer are so good with everything, just a little tartness and freshness to cut the sweetness.  Everyone had two servings, I think that speaks for itself.

Just a note to you, make and serve this pie within a few hours or your aesthetics will suffer as mine did.

Banana Cream Pie


I took this recipe straight from Joy the Baker, because she does good work.


Crust:
180 g (1 1/2 c) flour
60 g (1/2 c) icing sugar
135 g (9 Tbsp) cold butter, cubed
1 egg yolk

Filling:
2 c whole milk
6 egg yolks
100 g (1/2 c) brown sugar
48 g (1/3 c) sifted cornstarch
pinch of salt
1 tsp vanilla
45 g (3 Tbsp) butter
2 banana, sliced
10 strawberries, sliced

Topping:
1 c cream
15 g (2 Tbsp) icing sugar
1 tsp vanilla

Crust:
Put the flour and icing sugar in the bowl of a food processor and pulse a few times to combine.  Add the cubed, cold butter and pulse until the butter is between the size of oatmeal and peas.  Add the egg yolk and blitz for 10 second periods until the dough forms clumps.  Pour the dough onto the counter and mush it together a little, just to incorporate any loose flour.

In a 9 inch fluted tart pan with a removable bottom, press the dough into the bottom and sides of the pan.  Freeze the crust for 30 minutes.

While the crust is freezing preheat the oven to 375 F.  Butter a piece of tin foil on one side.  When the crust is ready press the butter side of the foil onto the crust.  Put the tart on a sheet pan and cook for 25 minutes.  After this carefully remove the foil, press down and bubbles on the surface and return to the oven for 7-8 minutes, until lightly browned.

Filling:
Bring the milk to a boil in a saucepan.  In a separate large saucepan combine the egg yolks, sugar, cornstarch and salt and whisk together until well blended.  Whisk wildly while pouring in 1/4 c of the hot milk into the eggs and then slowly incorporate the rest of the milk.  Cook over medium heat, whisking constantly, including the edges, until the mixture boils.  Cook for one minute while it boils, removing from heat if needed.  You want the mixture thick and silky.  Add the vanilla and let stand for 5 minutes.  Add the butter and whisk until melted and smooth.  Place the custard in a bowl, cover with plastic wrap touching the surface and refrigerate until cold throughout.

To assemble:
Slice the strawberries and bananas.  Take the custard out of the fridge and whip a little to loosen, add a handful of banana sliced and incorporate.  Place the remaining bananas and strawberries on the bottom of the tart shell.  Fill the tart with custard and smooth out with a spatula.  Place in the fridge while you make the cream.

Topping:
Whip the cream in an electric mixer until it starts to thicken.  Add the sugar and vanilla, continue to whip until stiff peaks form.  Spoon the cream on top of the banana custard and either serve immediately or refrigerate for a few hours.

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