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Receta Clementine's Banana Cream Pie
by Global Cookbook

Clementine's Banana Cream Pie
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  Raciónes: 12

Ingredientes

  • 1/2 c. cornstarch
  • 1 1/4 c. sugar
  • 4 x egg yolks
  • 2 x Large eggs
  • 2 c. lowfat milk
  • 1/2 x vanilla bean cut in half, seeds scraped out but retained
  • 4 Tbsp. butter cut small pcs
  • 1 1/2 c. heavy cream
  • 1/4 c. creme fraiche
  • 3 c. Pastry Cream (listed above)
  • 3 1/2 med bananas sliced 3/8" thk
  • 1 x graham cracker 9" pie crust baked

Direcciones

  1. Pastry Cream: Sift together the cornstarch and sugar. Combine the egg yolks and Large eggs in a separate bowl and set aside.
  2. In a heavy bottomed saucepan combine the cornstarch and sugar. Stir in the lowfat milk and the vanilla bean with seeds. Heat the mix to a simmer, stirring, and cook for 2 min, stirring constantly. Remove the vanilla bean.
  3. Pour a little of the warm lowfat milk mix into the Large eggs and whisk to combine. Return the egg-lowfat milk mix to the saucepan and whisk to combine. Heat to a simmer again. Continue to cook over low heat till the mix thickens, about 1 minute.
  4. Remove from heat and whisk in the butter till it is fully incorporated and the mix is smooth. Strain into a bowl, then cover the surface with plastic wrap. Cold completely in the refrigerator.
  5. Assembly: To make the filling, whip together the heavy cream and creme fraiche till soft peaks form. Stir the pastry cream till smooth. Fold one-half c. of the whipped cream into the pastry cream.
  6. Line a baked graham cracker crust with one layer of sliced bananas. Reserve one-half banana to garnish the top, then fold the remaining banana slices into the filling.
  7. Spoon the filling into the pie crust and top with the remaining whipped cream. Arrange the reserved banana slices on top. Serve chilled within 24 hrs.
  8. This recipe yields 10 to 12 servings.
  9. Comments: There's a generous amount of fluffy filling in this pie, so do not try to make it with a ready-made crust - it will not fit. Instead, use your favorite graham cracker crust recipe for a 9-inch pie. We used the one in "The New Doubleday Cookbook."