Monday, September 5, 2011

day 30 = banana cream pie


sarah:
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!

charley:
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!)

enjoy!

4 comments:

  1. This comment has been removed by the author.

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  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?

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

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

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