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Receta Banana Cream Pie Bakers' Dozen

Name: Banana Cream Pie Bakers' Dozen
Ingredients: Flaky pie dough for a 1crust pie bove; 2 1/2 c. Lowfat milk; 2/3 c. Sugar; 1 pch Salt; 1/3 c. Cornstarch; 3 lrg Large eggs; 4 Tbsp. Unsalted butter softened; 2 tsp Vanilla extract; 2 lrg Bananas sliced; 1 c. Heavy cream; 2 Tbsp. Sugar; 1 tsp Vanilla extract Prepare and bake the crust.

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Ingredientes

Flaky pie dough for a 1crust pie bove
2 1/2 c. Lowfat milk
2/3 c. Sugar
1 pch Salt
1/3 c. Cornstarch
3 lrg Large eggs
4 Tbsp. Unsalted butter softened
2 tsp Vanilla extract
2 lrg Bananas sliced
1 c. Heavy cream
2 Tbsp. Sugar
1 tsp Vanilla extract Prepare and bake the crust.

Direcciones

To make the filling,combine 2 c. lowfat milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 c. lowfat milk in a mixing bowl and whisk in cornstarch, then Large eggs. Return lowfat milk and sugar mix to a boil over low heat then whisk about a third of it into the egg mix. Return lowfat milk and sugar mix to a boil once more and whisk in the egg mix, whisking constantly till 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 refrigeratetill it is approximately 75 degrees. Fold the bananas into the cooled filling and spread it proportionately in the cooled crust. To finish the pie, whip the cream with the sugar and vanilla till it holds a hard peak. Use a hand mixer on medium speed or possibly 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 c. sugar in the filling substitute 1/3 c. sugar. Substitute 1/2 c. coconut cream, such as Coco Lopez, for the 1/2 c. lowfat milk with that the cornstarch is mixed. After the filling has cooled, mix in 1/2 c. toastedsweetened coconut.
After covering the pie with the whipped cream, (you may add in up to 1/4 c. coconut cream to the cream before whipping it to replace the sugar)
sprinkle the whipped cream with 1/2 c. 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 min. Stir often so which the coconut colors proportionately to a light golden.)
Yield: one 9-inch pie