Sunday, November 22, 2009
Banana Cream Pie
I'm sorry. It's been a while. Let me make it up to you with pie.
Banana Cream Pie is such an American dessert, and frankly, not one I thought I'd make. I'm just not a huge banana fan, unless it comes in a muffin or loaf. That way the texture is completely erradicated and I only have to deal with the flavour. That's the one reason I don't eat Banoffe Pie more often - I don't like the slimey texture bananas inevitably take on. But this recipe, this one is delicious, and gave me great ideas for repurposing the Banoffe Pie.
I was a little bit scared of this pie to start with - it involves fast work on the element, as well as cornflour. Back in my early days of baking (read: eleven/twelve years old), I had some... not so pleasant experiences with cornflour, and have since harboured an irrational fear of what it might do to my hard work. But thanks to this pie, I have since gotten over my dramatics and used the technique elsewhere, too. Thank you, Banana Cream Pie. Other than the element/cornflour factor, this pie includes nothing else remotely challenging in the cooking process and thought a little time consuming, is very easy to make. It's also wonderful for making in advance, and leaving in the fridge for the day.
Banana Cream Pie
1 1/2 cup flour
120g butter, melted
1/4 cup caster sugar
1 egg yolk
1. As with all my pie shells, this is a throw-everything-in-the-bowl-at-once job. So do that, and mix. You should end up with a crumbly textured dough. If you want, you can knead it together and roll it out. But I never bother.
2. Roll or press it into a pie tin - I prefer the ones with the loose bottoms. It makes removal easier.
3. Bake blind for around fifteen minutes in an oven heated to 180 degrees celcius, until it is golden at the edges and cooked, and then remove from the oven and let cool completely.
Banana Pastry Cream
1 cup milk
5 tablespoons sugar
3 egg yolks
2 tablespoons cornstartch
1 teaspoon vanilla extract
1 - 2 ripe bananas*
1 tablespoon lemon juice
*The original recipe calls for one, and then layers pieces of banana under the pastry cream layer. I wasn't into that idea, so I added more banana to the pastry cream.
1. Place 3/4 of the cup of milk, and three tablespoons of the sugar, into a saucepan and heat until it just begins to bubble.
2. In a second bowl, whisk together the egg yolks and remaining sugar. Then in a second, smaller bowl, mix together the remaining milk and cornstarch. Then pour the milk mixture into the eggs.
3. Once the milk has begun to bubble, slowly pour it into the egg mix, making sure you don't scramble the eggs.
4. Pour it back into the saucepan and cook over a medium heat until it thickens and comes to a boil. Once it has reached a boil, remove it from the heat and mix in your vanilla. Then set it aside and let it cool.
5. Add your chopped banana and lemon juice to a blender, and puree. I also found that sieving the mixture after gave you an even silkier texture. Then mix the banana and lemon puree into the pastry cream.
6. Place a piece of cling film over the pastry cream - right down into the bowl, so that it touches the cream, which discourages a skin growning over the top of the pastry cream.
You're now finished with it until it comes time to assemble the pie!
4 ounces of chocolate*
1/2 cup cream.
1/2 cup chopped pecans
* I prefer to use milk chocolate for a milder taste, but dark chocolate also works wonderfully.
1. Heat your chocolate and cream over a low to medium heat until smooth. Set aside for a moment.
1. Sprinkle the chopped pecans over the cooked pie base, and then slowly pour over the ganache, so as not to disrupt the pecans. Set it aside to cool for ten minutes.
2. Once the ganache has set smooth over the pastry cream, and pop back in the fridge while you whip some more cream.
3. Once the cream is whipped, spread it over the rest of the pie filling, and then sprinkle with chocolate. Tada!