Banana Cream Pie
Martha and Jim Cramer of CNBC's "Mad Money" bake a delicious banana cream pie adapted from "Martha Stewart's Baking Handbook." Part 1.
Banana Cream Pie
Watch the Video
Banana Cream Pie
Martha and Jim Cramer of CNBC's "Mad Money" bake a delicious banana cream pie...
Watch the Video
Banana Cream Pie
Martha and Jim Cramer, of CNBC's "Mad Money," bake a delicious banana cream pie...
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The Martha Stewart Show, March 2009
- Yield Makes one 9-inch pie
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Ingredients
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee
- 1 large whole egg, lightly beaten, plus 4 large egg yolks
- 6 to 8 medium-ripe bananas
- 3 cups whole milk
- 2/3 cup granulated sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
Directions
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
- Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
- Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
- Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
- Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
- Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.
A family Fourth of July hit! They loved it. To make it festive for the Fourth, I lined the bottom with slice strawberries, and did a striped design across the top with sliced strawberries and blueberries. The whipped cream showed through to bring the red, white and blue theme together. It was beautiful!
I have made this several times and the pies always come out wonderful. The filling is light and creamy with a burst of fresh banana sweetness. I used my own pie crust recipe which yields a buttery, flaky crust.
My first try yielded slightly soupy filling. Make sure you cook your custard long enough. It's a wonderful pie - my whole family requests it often!!
You need to check print capabilities for 8.5X11. I had to go to extraordinary lengths to get the full recipe to print! I have Mozilla and Windows XP. Thanks.
I haven't tried this but you might try a little of the Stay Fresh fruit powder. It works great on other fruits. Good luck!
I made two of these pies this weekend and they both came out great. I let one set for the minimum of an hour and the other over night and the one that set over night was much easier to serve. However the bananas did start to turn a little brown over night. Does anyone know how to prevent this?