I was looking for a cream pie recipe and this particular one caught my eye. Mainly it was the assembly of the custard with the layers of banana slices dipped in syrup. However, the recipe makes for a tall deep dish pie. Since I did not have a deep dish pie pan and I was not too keen on 6 inches of whipped cream on the pie, I opted to reduce the whipped cream topping to half. The recipe below reflects 3/4 of the original amount stated for the whipped cream topping. Also I used 5 bananas instead of the suggested 8.
For anyone that likes bananas, this pie is definitely for you. The flavors and textures come together in one great piece of pie. With the fluffy whipped cream, syrupy layers of bananas, rich custard and flaky crust you would think this came directly from a bakery.
Banana Whipped Cream Pie
adapted from Juniors Dessert Cookbook
1 fully baked 9 inch pie crust
2 tbs butter
1tbs vanilla extract
1 tsp banana extract
1 1/4 cups whole milk
2 cups heavy whipping cream
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
3 tbs flour
Ingredients/Banana layer and topping
4 tbs and 1 1/2 tsp confectioners sugar
3 cups whipping cream
1/2 plus 1/4 tsp cream of tartar
3 tsp vanilla extract
2 cups sugar
1 cup water
Start with making the banana custard. In a small bowl sift the cornstarch and flour together. Then whisk in the sugar and the salt. Set aside.
Place a saucepan over medium high heat and fill with cream and milk. Heat until simmer, when small bubbles appear on the outer edge of the liquid. Then remove from heat.
Using a stand mixer, beat egg yolks for 1 minute on high. Then add the flour mixture and beat for and additional 3 minutes. Change to low speed and pour in 1 cup of cream milk blend and beat for 30 seconds. Then empty ingredients into the saucepan that contains the remaining cream/milk mixture. Cook, stirring constantly until the liquid turns to a thick custard. Remove from heat and stir in butter and both extracts.
Pour into a heatproof container and place plastic over the surface of the custard. Refrigerate for about one hour. Custard should be thick but not set.
In the meatime, the bananas need to be prepared. Fill a saucepan with the sugar and water. Then boil the mixture until it transforms into a syrup. Then remove from heat. Take 4 bananas and slice them about 1/2 inch thick. Using a fork, dip each slice into the syrup and set the slice on a paper towel to cool. Continue until all the rounds have been dipped. For the other banana, slice in half horizontally or lengthwise. Place a cooling rack over a piece of waxed paper. Dip the long slices in the syrup and place on rack to drain.
To make the topping, place the cream in a bowl and whip on high for 2 minutes. In a small bowl, mix together the cream of tartar and the confectioners sugar. Then turn on the mixer again to beat the cream and add the tartar/sugar mixture. Lastly, add the vanilla and continue to beat. It should fluff up to be smooth and still flow some. Over beating will cause it to curdle.
Fold 1 cup of the cream into the custard. Put the filling in the pie shell, smoothing the surface to where it is even. Cover the custard with a layer of whipped cream, about 1/4 to 1/8 inch thick. Then place the small slices of bananas on top in circles from outside in. Chill the pie for about 2 hours to set .
After chilling, pipe the cream with sweeping swirls, going around from the outer edge to the center. When finished swirling, all the bananas should be covered and the whipped cream about 2 inches high. Cut the long slices of the bananas in half and place them vertically from the top to the crust edge of the pie. Think of it like a tee-pee.
Refrigerate again for about 2 hours before serving. The pie is best served the same day but can be leftover for 1 day and served as well. Do not freeze.
**LAST YEAR:Chocolate Parthenons**