BANANA CREAM PIE

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #1A16
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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Flaky Pie Dough for a 1crust pie — above
Filling:
2 1/2 cups milk
2/3 cup sugar
1 Pinch salt
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted butter — softened
2 teaspoons vanilla extract
2 large bananas — sliced
Topping:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Prepare and bake the crust.

To make the filling, combine 2 cups milk, sugar and salt in a nonreactive
saucepan; whisk once to
mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a
mixing bowl and whisk in
cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat
then whisk about a third
of it into the egg mixture. Return milk and sugar mixture to a boil once
more and whisk in the egg
mixture, whisking constantly until the filling thickens and comes to a boil.
Allow to boil, whisking
constantly, for about 30 seconds. Remove from heat, whisk in butter and
vanilla; pour into a
nonreactive bowl. Press plastic wrap against the surface of the filling and
chill until it is
approximately 75 degrees. Fold the bananas into the cooled filling and
spread it evenly in the cooled
crust. To finish the pie, whip the cream with the sugar and vanilla until it
holds a firm peak. Use a
hand mixer on medium speed or a heavyduty mixer fitted with the whisk.
Spread the cream over the
filling, making sure it touches the edges of the crust all around.
COCONUT CREAM PIE: For the 2/3 cup sugar in the filling substitute 1/3 cup
sugar. Substitute 1/2
cup coconut cream, such as Coco Lopez, for the 1/2 cup milk with which the
cornstarch is mixed.
After the filling has cooled, fold in 1/2 cup toastedsweetened coconut.
After covering the pie with the
whipped cream, (you may add up to 1/4 cup coconut cream to the cream before
whipping it to
replace the sugar) sprinkle the whipped cream with 1/2 cup toasted sweetened
coconut. (To toast
coconut, place it on a jelly roll pan on the middle rack of a preheated 325
degree oven for about 15
minutes. Stir often so that the coconut colors evenly to a light golden brown.)
Yield: one 9-inch pie

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