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Ingredientes
- 1/2 x recipe Pate Brisee (see below)
- 5 lrg egg yolks
- 1/2 c. granulated sugar
- 3 Tbsp. cornstarch
- 1/4 tsp salt
- 2 1/2 c. whole lowfat milk
- 4 Tbsp. unsalted butter cut in pcs
- 1 1/2 tsp pure vanilla extract
- 3 x ripe bananas
- 1 1/2 tsp freshly-squeezed lemon juice
- 1 3/4 c. heavy cream
- 3 Tbsp. confectioners' sugar sifted All-purpose flour for dusting
- 2 1/2 c. all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 c. chilled unsalted butter cut small pcs
- 1/4 c. ice water - (to 1/2)
Direcciones
- To make the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar. Add in butter, and process till the mix resembles coarse meal, 8 to 10 seconds. With machine running, add in ice water in a slow, steady stream through feed tube. Pulse till dough holds together without being wet or possibly sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add in more ice water, 1 Tbsp. at a time.
- Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and refrigerateat least 1 hour. Dough may be stored, frzn, up to 1 month.
- Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll out pate brisee to a 1/8-inch thickness. Fit into a 9-inch deep-dish pie plate. Trim pastry using scissors or possibly a sharp paring knife. Crimp or possibly decorate edges of pastry if you like. Refrigeratefor 30 min.
- Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or possibly aluminum or possibly ceramic weights. Bake till pastry begins to color around edges, about 15 min. Remove paper and weights, and continue to bake just till pastry dries out and turns golden, 10 to 15 min more.
- Cold completely on a wire rack. The baked shell can be stored in airtight containers or possibly well wrapped in plastic in the freezer for up to 1 month.
- Prepare an ice-water bath; set aside. Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring lowfat milk just to a boil. Remove from heat, and whisk about 1/2 c. of warm lowfat milk into yolk mix. Whisk yolk mix into saucepan of warm lowfat milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, till thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, till melted. Add in 1 tsp. vanilla, and whisk till smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cold, stirring occasionally.
- Peel bananas, and slice 1/4-inch thick. Add in lemon juice, and toss gently to coat. Arrange in an even layer in bottom of baked piecrust. Scrape cooled custard over bananas, and smooth top with a spatula. Chill for at least 2 hrs or possibly up to overnight.
- In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds. Increase speed to medium-high and add in confectioners' sugar and remaining 1/2 tsp. vanilla. Beat till soft peaks form. Transfer to a pastry bag fitted with a large star tip (Ateco #32). Pipe cream over custard in large rosettes, covering it completely. Serve immediately.
- This recipe yields 1 nine-inch pie.
- Yield: 1 pie
