Banana Cream Pie
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2.5 cups
Milk2 tbsps
Sugar1 tsp
Salt1 cup
Cornstarch3 large
Egg16 tbsps
Unsalted Butter (2 sticks cold)1 tsp
Vanilla Extract2 large
Banana (sliced)1 cup
Heavy Cream1 tsp
Baking Powder6 tbsps
Water (cold)Directions:
1
Prepare and bake the crust
2
To make the filling, combine 2 cups milk, sugar and salt in a non-reactive saucepan; whisk once to mix and bring to a boil over low heat
3
Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs
4
Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture
5
Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil
6
Allow to boil, whisking constantly, for about 30 seconds
7
Remove from heat, whisk in butter and vanilla; pour into a non-reactive bowl
8
Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees
9
Fold the bananas into the cooled filling and spread it evenly in the cooled crust
10
To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak
11
Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk
12
Spread the cream over the filling, making sure it touches the edges of the crust all around
13
To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix
14
Cut butter into 1-tablespoon pieces and add to dry ingredients
15
Toss once or twice to coat pieces of butter
16
Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients
17
Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together
18
Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible
19
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together
20
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily
21
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade
22
Pulse 3 times at 1-second intervals to mix
23
Cut butter into 1-tablespoon pieces and add to work bowl
24
Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible--about 15 pulses in all
25
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together
26
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily
27
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough)
28
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle
29
Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour