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Sunday, February 28, 2010

Banana Cream Pie Goodness

For a couple days now I have been craving the velvety taste of this pie, like a pregnant woman will crave pickles and ice cream! Although I am no woman, and am lactose intolerant, I absolutely could not resist making this pie when seeing a couple bananas starting to brown in the fruit basket in my kitchen. Here's how it turned out and the recipes that I used.

Banana Cream Pie

The recipe calls for a 9" BAKED pie shell, so I baked some "sweet tart pastry" (pate sucrée) that I had in the fridge, before starting the filling. Had enough dough for a mini pie shell too (great for individual pies). Here is a recipe for the pastry.

- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup icing sugar
- 1/2 cup cold butter cut in small cubes
- 1 large egg yolk
- 2 Tbsp water, or as required

1. Combine the flour, salt and icing sugar in a bowl. Cut in the butter in the flour mixture with a pastry blender to obtain a fine crumb looking mix.
2. Add the yolk to the crumb mixture and then the water. This can be done in a mixing bowl with a paddle attachment to obtain a smooth dough consistency.
3. Flatten dough into a disk shape onto plastic film, wrap it and chill in the fridge for 30 minutes before using it.

- 3 cups milk
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 3 yolks, slightly beaten (save the whites for later)
- 2 Tbsp butter
- 1 Tsp Vanilla (or more for extra flavor)
- 3 Bananas

*Before starting, have your pie shells bakes and cooled off, ready to go. *

Step 1:
In a large saucepan, have your flour and sugar ready to go. In a second sauce pan, scald the milk. When the milk is scalded, pour into the flour and sugar mix and stir vigorously to prevent lumps. Continue stirring over medium-high heat until mixture has thickened. Take off from heat and cover.

Step 2:
In a medium bowl, have your egg yolks slightly beaten. Pour some of the hot mixture into the yolks while stirring to prevent ending up with an "omelette" inside your pie. When the yolks are well incorporated, pour back into large pot of hot custard and stir, cooking for 1 minute longer.

Step 3:
Remove from heat and add butter and vanilla. Let sit until slightly cooled. In the meantime, slice your bananas thinly and scatter them in the bottom of the pie shells. Pour cooled mixture over top. You can have this as your final product once cooled, or make a meringue with the leftover whites.

Step 4 (Swiss Meringue):
- 3 Egg whites
- 170g granulated sugar

To make:
Whisk NON STOP the whites and sugar in your mixer bowl, over a pot of boiling water (bain marie), until the mixture is warm to the touch. Remove mixer bowl from on top of the pot of water and transfer to mixer with whisk attachment. Whisk on high speed until the meringue has cooled and arrives at hard peaks. Place in piping bag with star tip and decorate your pie as you wish.


Eat well, sleep well and till tomorrow!


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