Рецепт Banana Cream Pie...
You probably have a great banana cream pie already in your repertoire, who doesn't? The Blond Bombshell brought a fabulous pie to a recent gathering - thick with bananas, rich custard and coconut - it was delicious. Another friend makes a great banana cream pie with a graham cracker crust and a layer of caramel - and it, too, is delicious. I've got a recipe for a banana cream pie with a chocolate crust and another with a chocolate crust and a fudge layer below the bananas...both equally as tasty as can be. But this pie is unadulterated. It stands on it's own without vanilla wafer crusts, fudge, coconut or gobs of vanilla extract. It's the kind of pie that will make you sit back and sigh. And after every bite you'll say, "mmmmmm," in a slight moaning way...It's dang good folks, as in 5 dangs worth, as in coma worthy.
Banana Cream Pie - From Kathleen Triesch Saul, Pacific Magazine, November 22, 2009
For the pastry:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup cold shortening
- 5 tablespoons cold butter
- 3 tablespoons ice water
- For the Filling:
- 3/4 cup plus 2 tablespoons cornstarch
- 1 shy cup sugar
- 1/4 teaspoon salt
- 3/4 cup cold milk
- 3 eggs
- 2 1/4 cups hot milk
- 3/4 teaspoon vanilla
- 3 tablespoons butter
- 2 or 3 large ripe bananas
- 1/2 pint heavy whipping cream, whipped with 1 teaspoon sugar and 1/2 teaspoon vanilla
- Caramel sauce for garnish, optional
To prepare pie crust: Preheat oven to 425 degrees. In a mixing bowl, sift flour and salt. With a pastry blender or fork, cut in shortening and butter until the mixture forms into pea-sized bits. Sprinkle water over the mixture, then stir lightly with a fork, just until the dough is moistened throughout. Add a little more water if it isn't staying together. Gather the dough into a ball, then roll out on a floured wooden board. Slide a pancake turner under the crust and fold it in half. Use the turner to lift the crust into a 9-inch pan; then press the crust into the bottom and sides, pinching the edges. Use the fork to poke a few holes in the crust. Bake 10 to 12 minutes, until the crust turns light golden brown. Remove from oven and let cool on a rack.
To prepare the filling: Fill the bottom half of a double boiler with 1 1/2 inches water; turn the heat onto high and bring to a boil. In the top half of the double boiler, whisk together the cornstarch, sugar, salt and cold milk. In a separate pan, heat the rest of the milk on the stove or in a bowl in the microwave, set aside. In a separate bowl, whisk the eggs. When the sugar mixture is hot, dip a tablespoon of it into the eggs and whisk; then add the eggs to the sugar mixture, whisking briskly to thoroughly mix. Stir in the hot milk, Cook over the simmering water, stirring frequently, until the mixture is thickened and smooth. Remove from heat; whisk in the vanilla and butter. Cool.
Assemble pie: Slice the bananas into the bottom of the pie crust; pour filling over the top. Gently spread whipped cream on top and garnish with caramel sauce is desired. Don't be fooled by the picture...I barely had time to get a shot of the pie before someone reached for it...and within 5 minutes an entire pie disappeared!
"One of the advantages of being disorderly is that one is constantly making exciting discoveries." ~ A.A. Milne
One year ago: Pork Roast With Orange Fig Sauce
Two years ago: Mushroom and Carmelized Onion Galette