February 4, 2011

bananas for a birthday boy

This past weekend called for a special treat for a special guy, & a bit of sweetness to give us the fuel we needed to dig out of 12+ inches of new snow. This is the freshest tasting & most scrumptious banana cream pie recipe I've come across to date, with just a few hacks to send it over the top. Cheers!

banana cream pie with maple whipped cream
adapted from a Martha Stewart recipe

Pate Brisee   use 1 disc and reserve remaining disc for another use
1/2 cup Turbinado sugar
1/4 cup cornstarch
1/4 teaspoon coarse salt
4 large egg yolks
1 tsp pure vanilla extract
2 cups whole milk   I used Strafford Organic Creamery's Creamline milk
2 tablespoons cold unsalted butter  I used Vermont Creamery cultured butter
3 ripe bananas, halved lengthwise, then thinly sliced crosswise
1 1/2 cups heavy cream
2 teaspoons maple syrup
1/2 teaspoon pure vanilla extract
1/2 pint fresh blueberries


instead of blueberries, shave bittersweet chocolate on top of the maple whipped cream layer

prepare the crust
Preheat oven to 425 degrees. On a lightly floured work surface, roll out dough into a 14-inch round (1/4 inch thick). Fit dough into a 9-inch pie plate. Trim dough to extend above edges by 1 inch, fold under, and crimp. Prick bottom with a fork, and freeze until firm, about 15 minutes. Cut a large round of parchment paper (about 11 inches), and place in pie shell, allowing excess to extend above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
Bake crust 15 minutes. Reduce oven temperature to 375 degrees. Remove pie weights and parchment, and bake until golden brown, about 20 minutes more. Let cool on a wire rack.

prepare the filling
Combine sugar, cornstarch, and salt in a bowl. Add egg yolks & vanilla, and whisk until smooth. Bring milk to a simmer in a saucepan over medium heat. Add 1/2 cup milk to yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into pan with hot milk, and cook, whisking constantly, until mixture begins to bubble and is very thick, about 6 minutes.
Pour milk mixture through a large-mesh sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. 
If using blueberries, distribute berries evenly over custard, saving 1/8 cup for topping. 
Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate for 2 hours.

prepare the topping
Beat together cream, maple syrup, and vanilla until soft peaks form. Spread whipped cream over filling using a rubber spatula or the back of a spoon.

Scatter remaining blueberries on top of pie.


Using a vegetable peeler, shave chocolate at a 45-degree angle, and scatter over pie. (You will only need about 1 ounce of chocolate for the shavings, but it will be easier to shave if you start with a larger piece than you need.)

from here

1 comment:

  1. Oh that sounds so delicious and looks so awfully delicious, yummmmmmmm!


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