Banana Cream Pie – Oh My

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It’s a tradition in my home that the birthday person gets to request any dessert of choice for their special day. Oh and it’s not always cake. I was surprised recently with a banana cream pie request. What was more surprising is that I have never made a banana cream pie.

I searched through all sorts of recipes in books, magazines and online. Many called for instant mixes but as you know I don’t do instant. I discovered a recipe from a Food and Wine magazine that looked like tons of work so I started there. I spiked the custard with rum and sprinkled dark chocolate on top. This is a really good pie to make for special occasions. Making the crust and custard ahead of time makes it seem less time consuming.

Banana Cream Pie - Oh My
 
Ingredients
  • 1¼ cups all-purpose flour
  • 2 tablespoons powdered sugar
  • ⅛ teaspoon salt
  • 1 stick butter, chilled
  • ¼ cup havy cream
  • 1 teaspoon apple cider vinegar
  • 2 cups milk
  • 3 large egg yolks
  • ¼ teaspoon vanilla extract
  • ¾ cup superfine sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespooons cornstarch
  • dash of salt
  • ¼ teaspoon nutmeg
  • 2 tablespoons butter
  • 4 tablespoons rum
  • ½ teaspoon unflavoured gelatin
  • 2 tablespoons cold water
  • 1 cup heavy cream, chilled
  • 2 tablespoons superfine sugar
  • 3 ripe bananas, sliced ¼ inch thick
  • dark chocolate for grating
Instructions
  1. Mix the flour, powdered sugar and salt. Add the butter and mix with an electric mixer until it resembles small peas. In a bowl, combine the heavy cream and vinegar; pour over the crumbs and mix until moistened. On a floured surface, knead the dough a few times, just until it comes together. Shape into a disk, wrap in plastic and chill for 30 minutes.
  2. On a lightly floured surface, roll out the dough to a 12-inch round about ¼ inch thick. FIt the round into a 9-inch pie plate. Trip the overhang to ½ inch and fold it under. Crimp. Refrigerate until chilled.
  3. Preheat the oven to 400. Prick the crust with a fork, line the dough with foil and fill with dried beans or pie weights. Bake for about 25 minutes or until firm. Remove the foil and beans. Press down the air bubbles and bake for an additional 6-9 minutes, until the dough is golden brown. Transfer to a rack and let cool.
  4. In a bowl, mix ¼ cup of the milk, egg yolks and vanilla. In a small pan, combine the sugar, flour, cornstarch, salt and nutmeg. Add the remaining 1¾ cups of milk and bring to a simmer. Whisk constantly. Add the butter and stir over moderate heat until the mixture is thick and smooth, three to four minutes. Remove from the heat and whick about half into the egg mixture. Return the mixture to the pan and cook over moderately high heat, stirring constantly until thickened, about 3 minutes. Strain through a sieveset over a bowl and add the rum. Press a piece of was paper on the custard; refrigerate until chilled, about 6 hours.
  5. In a small bowl, sprinkle the gelatin over the cold water and let stand until smooth. Microwave on high until melted completely, about 20 seconds. Cool completely. In another bowl, beat the cream with the superfine sugar, the remaining 1 tablespoon of rum and the melted gelatin until soft peaks form.
  6. Overlap the bananas in layers on the crust then pour the custard on top. Tap the pie on the counter so the custard can settle. Spread the whipped cream on top. Make deep swirls with the back of the spoon. Refrigerate until firm, 4 to 6 hours. Garnish with the dark chocolate and serve.
Notes
Think about making the crust on day one, then make the custard on day two. By day three, all you'll have to do is assemble.