Sunday, December 19, 2010

Banana Cream Pie

I know I've been MIA lately. I've been super busy with school, work, and the holidays. I know it's no excuse. I apologize, but I can't say it won't happen again. I want to share one of my favorite recipes from my pastry class that has kept me so busy for the past few months: Vanilla Pastry Cream. We made this in class to fill numerous pastries such as eclairs, cream puffs, fruit tarts, pies, and Napoleons. It would also be a great filling for doughnuts, cakes, and cupcakes. I used it in this banana cream pie I made for my uncle's birthday. It got rave reviews from everyone, including the birthday boy. I chalk it up to the awesome vanilla pastry cream and fresh whipped cream. 

Banana Cream Pie
Your Favorite Pie Crust
Follow your favorite pie crust recipe (or open store-bought crust and follow directions) and blind bake recipe. Let cool.

Vanilla Pastry Cream
Source: Pastry Arts Class 102
2 cups milk
1/4 cup sugar
2 egg yolks
1 whole egg
3 tablespoons cornstarch
1/4 cup sugar
1 tablespoon butter
1 and 1/2 teaspoons vanilla
3 bananas, sliced

1. In a saucepan, dissolve 1/4 cup sugar in milk and bring to a boil. 
2. While milk is heating, whisk together egg yolks and whole egg in a metal bowl. Whisk in cornstarch and 1/4 cup sugar until smooth.
3. When milk comes to a boil, temper egg mixture by adding a cup of the milk to the egg mixture.

4. Add egg mixture to milk in saucepan and stir until thick.
5. When thick, remove from heat and stir in butter and vanilla.
6. Once blended, pour into a metal bowl and cover with plastic wrap. Make sure plastic wrap touches the surface of the cream.
7. Put in refrigerator until completely cool.

Whipped Cream
1 pint whipping cream
3 tablespoons powdered sugar

Place bowl of electric mixer and whisk attachment in fridge for 30 minutes. Combine cream and powdered sugar. Beat on low speed for 1 minute. Increase speed to high and whisk until stiff peaks form.

Once pie crust has been cooled and pastry cream has been chilled, slice bananas. Layer bananas and then pastry cream. Alternate ending with bananas. Spread whipped cream on top of pie and place in refrigerator until ready to serve.

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