Wednesday, November 26, 2014

Banana Brickle Cream Pie via Diner Desserts

One of my favorite dessert cookbooks is Diner Desserts by Tish Boyle. The chocolate cream pie and the banana cream pie are simply to die for.

Allow to cool in an ice bath after pushing through a strainer. This makes the most creamy filling.

Oh! I got the best new knife. It is porcelain and does not discolor fruit. We love it because nothing turns brown. We can pack the girls sliced apples and they will be just like freshly cut at lunch time.

Back to the recipe, because there are fresh bananas in this pie it MUST be served the day it is made. It does not hold up well.

Banana Brickle Cream Pie
 Thanks Cake Chica for posting the recipe

Your favorite flaky pie crust recipe

4 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
2 tablespoons unsalted butter, cut into tablespoons
1 teaspoon vanilla extract
Pinch of ground cardamom
3 ripe, medium-sized bananas
1 teaspoon fresh lemon juice

1 3/4 cup heavy cream
3 tablespoons confectioners’ sugar, sifted
1/2 teaspoon vanilla extract
3 tablespoons English toffee bits such as Bits O’ Brickle

Make the pie crust pastry as directed and use half of it to line a 9-inch deep dish pie plate. (Store the remaining disk for another use.) Fully bake the pie crust and let cool completely on a wire rack.
To make banana filling, in a medium bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until well combined; set aside. In a medium saucepan, bring the milk to a gentle boil over medium-low heat. Remove the pan from the heat and whisk about 1/2 cup of hot milk into the yolk mixture, then return the yolk mixture to the saucepan. Place over medium-high heat and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, for 1 minute. Remove the pan from the heat and whisk in the butter pieces until melted. Whisk in the vanilla and cardamom, if using. Quickly strain the custard through a fine-mesh sieve into a medium bowl. Half-fill a large bowl with ice cubes. Add cold water to cover the cubes. Place the smaller bowl of custard in the ice “bath” and allow to cool, stirring occasionally, for several minutes.
Peel the bananas and slice them 1/4 inch thick into a medium bowl. Add the lemon juice and toss gently to coat. Arrange the banana slices in an even layer in the bottom of the baked pie crust, pressing down on them lightly. Scrape the cooled custard filling over the bananas and smooth the top into an even layer with a spatula or the back of a spoon. Refrigerate the pie for at least 2 hours before topping and serving.
To garnish the pie, in an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar and vanilla. Beat until the cream forms soft peaks. Scrape the cream into a pastry bag fitted with a large star tip. Pipe the cream over the custard in large rosettes, covering it completely. Sprinkle with the toffee bits. Serve the pie the day it is made.

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