Banana Crème Pie

Intro

Why it works:

Yield:

Time:

Pairing:

References:

Equipment:

• 
  

Ingredients:

• Ingredients

  • For the pie filling:

  • 1 9- inch pre-baked pie shell follow my instructions here for a perfect pie crust

  • 2/3 cup sugar

  • 1/4 cup cornstarch

  • 1/2 teaspoon salt

  • 3 cups milk

  • 4 egg yolks slightly beaten (reserve the egg whites)

  • 2 tablespoons butter softened

  • 1 1/2 Tablespoon vanilla

  • 2 large bananas sliced

  • For the meringue:

  • 3 egg whites

  • 1/4 teaspoon cream of tartar

  • 6 Tablespoons sugar

  • 1/2 teaspoon vanilla

Instructions:

1. For the pie:

2. Mix sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils.Boil and stir 1 minute.

3. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.

4. Stir in butter, vanilla.

5. Place sliced banans in single layer in the pre-baked pie shell

6. Pour pudding mixture into the pre-baked pie shell over the bananas.

7. For the meringue:

8. Beat egg whites and cream of tarter in the bowl of an electric mixer until foamy. Beat in sugar, 1 Tablespoon at a time; continue beating until stiff and glossy and stiff peaks form. Do not underbeat.

9. Beat in vanilla.

10. Spoon meringue onto hot pie filling. Spread over filling, carefully sealing meringue to the edge of crust to prevent shrinking or weeping. Using the back of a spoon, gently press down on the meringue and lift lightly to form peaks all over the top.

11. Place in a preheated 400°F oven and bake for 8-12 minutes or until meringue is lightly browned.

12. Cool pie and slice to serve. Refrigerate any leftovers.

Plating Instructions

Tasting Journal

Date:

Photo:

Tasting Notes:

• 2cups whole milk

• 6large egg yolks

• ½cup (packed) light brown sugar, pressed through a sieve

• ⅓cup cornstarch, sifted

• ½teaspoon ground cinnamon

• ⅛teaspoon freshly grated nutmeg

• Pinch of salt

• 1teaspoon pure vanilla extract

• 3tablespoons cold unsalted butter, cut into bits

• 3ripe but firm bananas

• 19-inch single crust made with Good for Almost Everything Pie Dough, fully baked and cooled (see recipe)

• For the Topping

  • 1cup cold heavy cream

  • 2tablespoons confectioners’ sugar, sifted

  • 1teaspoon pure vanilla extract

  • 2tablespoons sour cream

1. Step 1

   To make the custard: Bring the milk to the boil.

2. Step 2

   Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisking without stopping, drizzle in about ¼ cup of the hot milk — this will temper, or warm, the yolks so they won’t curdle — then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get into the edges of the pan), bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes, or until the mixture has thickened to pudding consistency, before removing from the heat.

3. Step 3

   Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can either press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard until cold or, if you want to cool the custard quickly — as I always do — put the bowl into a larger bowl filled with ice cubes and cold water and stir occasionally until it is thoroughly chilled, about 20 minutes. (If it’s more convenient, you can refrigerate the custard, tightly covered, for up to 3 days.)

4. Step 4

   When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into ¼-inch-thick slices.

5. Step 5

   Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the pie crust — it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry cream over the last layer of bananas.

6. Step 6

   To make the topping: Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners’ sugar and vanilla and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and gently fold in the sour cream.

7. Step 7

   To finish: Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate until needed.

Tips

• Serving: I like to serve the pie as soon as it is assembled, when the pastry cream and whipped cream are cold but not really chilled and the crust has not been refrigerated. I think this is when the pie is at its best — but, trust me, it will still be wonderful if you serve it from the fridge. For me, this is a go-with-coffee pie.

• Storing: The pastry cream can be made ahead, and you can keep the assembled pie in the fridge for a few hours, but you really must eat it the day it is made — no hardship.