Banana Cream Pie
- Comments()
Martha Stewart Living, August 2007
- Yield Serves 8
Add to Shopping List
Ingredients
- All-purpose flour, for dusting
- 1 recipe Pate Brisee to Make Two 9-Inch Single-Crust Pies or One Double-Crust or Lattice-Crust Pie, use 1 disc and reserve remaining disc for another use
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon coarse salt
- 4 large egg yolks
- 2 cups whole milk
- 2 tablespoons cold unsalted butter
- 3 ripe bananas, halved lengthwise, then thinly sliced crosswise
- 1 1/2 cups heavy cream
- 2 teaspoons confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1 block (about 5 ounces) bittersweet chocolate
Directions
- Make 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.
- Make the filling: Combine granulated sugar, cornstarch, and salt in a bowl. Add egg yolks, 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. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate for 2 hours.
- Make the topping: Beat together cream, sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks.
- 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.) Serve.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: pimm's cup
Everyday Food Blog, May 18, 2012 -
today's recipe: Tuna, Chickpea, and Beet Salad
Everyday Food Blog, May 18, 2012 -
our gluten-free pasta primer
Everyday Food Blog, May 18, 2012 -
eating ice cream in ireland
Everyday Food Blog, May 17, 2012 -
todays recipe: Quick Roasted Chicken with Potatoes, Onions, and Watercress
Everyday Food Blog, May 17, 2012
Delicious! I know Martha likes her banana pie in a pretty classic style, but try my Nutella Banana Cream Pie too, for a little twist:
www.handmadenews.org/article/index.php?id=832
Ron loves this pie, our neighbor used to make it for him when he did a good deed for them. He said next time try adding some lemon juice to the pudding, and use 5 large egg yolks. otherwise it was gone in a N.Y. minute