Banana Cream Pie
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
5 large
Egg Yolk1 cup
Granulated Sugar3 tbsps
Cornstarch1 tsp
Salt2.5 cups
Whole Milk1.5 tsps
Pure Vanilla Extract1.5 tsps
Lemon Juice (freshly squeezed)1.75 cups
Heavy Cream3 tbsps
Sugar (confectioners', sifted)Directions:
1
Preheat oven to 375 degrees F
2
Lightly dust a clean work surface with flour, and roll out pate brisee to a 1/8-inch thickness
3
Fit into a 9-inch deep-dish pie plate
4
Trim pastry using scissors or a sharp paring knife
5
Crimp or decorate edges of pastry if desired
6
Chill for 30 minutes
7
Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or aluminum or ceramic weights
8
Bake until pastry begins to color around edges, about 15 minutes
9
Remove paper and weights, and continue to bake just until pastry dries out and turns golden brown, 10 to 15 minutes more
10
Cool completely on a wire rack
11
The baked shell can be stored in airtight containers or well wrapped in plastic in the freezer for up to 1 month
12
Prepare an ice-water bath; set aside
13
Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt
14
In a medium saucepan, bring milk just to a boil
15
Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture
16
Whisk yolk mixture into saucepan of hot milk
17
Place over medium-high heat, and bring to a gentle boil, whisking constantly
18
Continue to cook, whisking constantly, until thickened, about 1 minute
19
Remove from heat, and whisk in butter, 1 piece at a time, until melted
20
Add 1 teaspoon vanilla, and whisk until smooth
21
Immediately strain through a fine-mesh sieve into a medium bowl
22
Place bowl of custard in ice bath to cool, stirring occasionally
23
Peel bananas, and slice 1/4 -nch thick
24
Add lemon juice, and toss gently to coat
25
Arrange in an even layer in bottom of baked piecrust
26
Scrape cooled custard over bananas, and smooth top with a spatula
27
Refrigerate for at least 2 hours or up to overnight
28
In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds
29
Increase speed to medium-high and add confectioners' sugar and remaining 1/2 teaspoon vanilla
30
Beat until soft peaks form
31
Transfer to a pastry bag fitted with a large star tip (Ateco #32)
32
Pipe cream over custard in large rosettes, covering it completely
33
Serve immediately
34
Pate Brisee (Pie Dough): 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces 1/4 to 1/2 cup ice water In the bowl of a food processor, combine flour, salt, and sugar
35
Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds
36
With machine running, add ice water in a slow, steady stream through feed tube
37
Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds
38
To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time
39
Divide dough into 2 equal balls
40
Flatten each ball into a disk, and wrap in plastic
41
Transfer to the refrigerator, and chill at least 1 hour
42
Dough may be stored, frozen, up to 1 month
43
Yield: 1 double-crust or 2 single crusts (9 to 10-inch)