Monday, September 5, 2011

day 30 = banana cream pie

this was my first attempt (at least that i remember) at making a pie crust. i really liked it, but it reminded me more of the wonton chips you get at a chinese restaurant then pie crust. i liked it though. there are quite a bit of steps, so have fun watching them!

make the pie dough:
start by getting a bowl of ice water ready

whisk together: 1 1/4 cup all purpose flour, 1 tbsp sugar, and 1/4 tsp fine sea salt
cut in cubes of: 5 tbsp chilled butter and 2 tbsp chilled vegetable shortening
using 2 knives: cut butter and shortening into flour mixture just until form large, pea size crumbs 


drizzle 1/4 cup ice water over mixture until forms moist clumps. add a little more water if dough seems too crumbly (i used a bit more). wrap in plastic wrap and let dough refrigerate 30 mins or up to 2 hrs. can also freeze wrapped in aluminum foil for 1 month. 

 meanwhile, preheat the oven to 375. roll out the dough when ready to 12 inches in diameter. place in a pie tin, cover with aluminum foil, and use pie weights to hold it down.
bake for 12-15 mins, until slightly golden. remove foil and weights and bake another 12-15 mins.
put on wire rack to cool completely.

make the filling:
set aside another large bowl of ice water. in a heatproof bowl, mix 4 egg yolks.


in a small bowl, whisk 1/2 cup milk and 1/3 cup cornstarch. gradually whisk milk mixture into yolks.

in a saucepan, combine 2 1/2 cups milk, 2/3 cup sugar, 1/4 tsp vanilla, and 1/8 tsp salt. place over medium heat and bring to a simmer, stirring to dissolve the sugar. gradually whisk the hot milk mixture into the egg mixture and return to saucepan. heat over medium heat until the mixture comes to a boil, whisking constantly. it will start getting very thick. reduce heat to low and let bubble for 30 seconds. remove from heat and whisk in 2 tbsp butter. put in a bowl, cover with plastic wrap, poke with holes to let the air escape, and put in prepared bowl of ice water.

very thinly slice 2 bananas, and place in cooled pie crust. spread filling on top. cover with plastic wrap and refrigerate at least 1 hour.

make the whipped cream:
in a chilled bowl, combine 1 cup heavy cream, 2 tbsp sugar, and 1/2 tsp vanilla.
beat at med-high speed until soft peaks form. use immediately or cover and refrigerate up to
2 hours before serving.

make the chocolate shavings:
use a vegetable peeler to make chocolate shavings out of a 1oz square of semisweet chocolate. refrigerate for 10 mins to firm up.

that's it!

well we may have found a first that i wasn't completely in love with.  the bananas were great and the cream was wonderful, but i didn't like the crust.  it had something about it that just didn't go with the rest of the pie.  all in all it was great, but i will not be eating the crust (i will just leave that for sarah as she liked it!)



  1. This comment has been removed by the author.

  2. My Cat walked over the keyboard & removed the above post....Sheesh
    Mr. Hubby, how about a graham cracker crust? or an oreo cookie crust?

  3. DO NOT TELL TOM you made banana cream! It looks positively AMAZING

  4. he would love an oreo crust! thanks for the suggestion!