Receta Banana Cream Pie
Monsoon season has descended on Atlanta, and for the last couple of weeks an endless barrage of rain storms has moved through the area. The sun seems to have forsaken us. I’m a spring kind of guy, and this time of year I crave those 70-degree days filled with sunshine, daffodils, and azaleas. So far this year my weather cravings are somewhat unfulfilled.
This week’s forecast tells me sun in on the way, but because it’s stormy and gray today, I need a little pick-me-up that reminds me of spring. How about a Banana Cream Pie to celebrate the return of the sun? I say yes!
I’m not sure why Southerners love their bananas, but they do. Banana Cream Pie and its cousin, Banana Pudding, epitomize Southern sweets. My version of this pie includes a traditional pie crust and whipped cream topping. Variants of this dessert employ a graham cracker crust and a meringue topping. In my opinion, though, this pie screams for whipped cream.
Several months ago I posted a Blackberry Galette. I combined whipping cream with mascarpone, creating a more substantial topping for the galette. I’ve recycled this idea for the pie’s topping with great success. For a little extra dressing, I garnished the pie with toasted macadamia nuts and shaved chocolate.
Celebrate spring with this decadently delicious treat!
Ingredients
For the crust:
- 1/2 cup (1 stick) unsalted butter
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 3 to 6 tablespoons iced water
- For the vanilla pudding:
- 2 large eggs
- 3 large egg yolks
- 1/2 cup corn starch
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup sugar
- 1/4 teaspoon salt
- 1 vanilla bean, slice lengthwise and scrape out seeds
- 2 tablespoons unsalted butter
- For the pie:
- 1 cup heavy whipping cream
- 4 ounces mascarpone
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners sugar
- 3 to 4 large bananas, cut on the diagonal into 1/4 inches slices
- 2 tablespoons chopped and toasted macadamia nuts (for garnish)
- 2 tablespoons shaved dark chocolate (for garnish)Instructions
For the crust:
1. Cut the butter into 1/2 inch cubes and place in freezer for 15 minutes.
2. Mix flour, salt, and sugar in a small bowl and place in the freezer for 15 minutes.
3. Place flour mixture in the bowl of a food processor. Add cold butter to flour mixture and pulse several times until mixture resembles coarse meal. Some larger pieces of butter are okay.
4. Add one tablespoon of ice water at a time to the flour, pulsing after each addition. Dough is ready when it forms a clump when pressed together in your hand.
5. Transfer dough to a floured surface and knead two or three times. Form dough into a four inch disk and wrap in plastic wrap. Refrigerate for 30 minutes.
6. Place dough on a floured surface and roll out to a 14-inch round. Transfer to a 9-inch pie plate. Trim excess dough and crimp edges. Place pie plate in refrigerator for 30 minutes.
7. Preheat oven to 375 degrees. Using a fork, prick the bottom surface of the crust several times. Line the dough with parchment paper and fill with dried beans or pie weights. Bake crust for 15 to 20 minutes, until lightly browning. Remove parchment paper and beans and continue cooking for 10 to 15 minutes or until golden brown. Remove from oven and cool completely.
For the vanilla pudding:
1. In a medium bowl, whisk eggs and egg yolks. Add corn starch, milk and cream and whisk until cornstarch is incorporated.
2. Transfer cream and egg mixture to a medium sauce pan. Add sugar, salt, and vanilla to pan and place on cooktop over medium heat. Whisk to incorporate sugar. Continue to whisk regularly while mixture heats. Cook for 10 to 12 minutes or until pudding thickens and coats the back of a spoon.
3. Remove from heat and cool for 10 to 15 minutes. Return mixture to bowl and cover with plastic wrap, pressing wrap to surface of pudding. Refrigerate for 3 to 4 hours.
To assemble:
1. Transfer cream, mascarpone, vanilla extract, and confectioners sugar to the bowl of an electric mixer. Whip mixture until stiff peaks form.
2. To assemble pie, measure one cup of vanilla pudding and transfer to pie crust. Spread evenly with a spoon. Layer 1/3 of banana slices over pudding. Repeat with another layer using 1 cup of pudding and 1/3 of bananas. Add a third layer of pudding and bananas and finish with 1 cup of pudding. Cover pie with plastic wrap and refrigerate for 2 hours.
3. Spread or pipe mascarpone cream on top of pie and garnish with macadamia nuts and shaved chocolate.4.2.0.19
http://www.southernboydishes.com/2015/04/22/banana-cream-pie/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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