To Dys - HAPPY BIRTHDAY, friend.
I've been slogging around trying to find the perfect banana cream pie photo, to no avail. Y'know, simple but made the old fashioned way, with no towers of whipped cream et al.
Do have the recipe, and mean to provide you, possibly with pastry crust, (your prefernce):
Banana-Cream Pie
For the graham shell:
1 ¼ cup graham-cracker crumbs, about 10 or 11 whole
crackers
1 teaspoon sugar
4 tablespoons butter, melted
For the pastry cream:
1 2/3 cups milk
¼ cup plus 3 tablespoons sugar
½ vanilla bean, seeds scraped out and reserved
3 tablespoons cornstarch
1 large egg
2 large egg yolks
1 ½ tablespoons butter
For assembly:
1 ½ cups heavy cream
¼ cup crème fraîche
3 ½ medium bananas, sliced into 3/8-inch-thick rounds.
1. For the graham shell: Preheat oven to 325 degrees.
In a bowl, combine the crumbs and sugar. Add the
butter and mix, first with a fork, then with your
fingers, until the crumbs are moistened. Pour the
mixture into a 9-inch pie pan, using a flat-bottomed
cup to press the crumbs evenly. The edges of the shell
will be crumbly. Bake until lightly browned, 9 or 10
minutes. Cool completely.
2. Prepare the pastry cream: In a medium saucepan over
medium heat, combine the milk, cup sugar and the
vanilla bean and seeds and bring to a simmer. Over a
small bowl, sift the remaining 3 tablespoons sugar
with the cornstarch. In a large bowl, whisk together
the egg and yolks.
3. When the milk comes to a simmer, discard the
vanilla bean. Add the cornstarch mixture to the eggs
and whisk until well combined.
While whisking the egg mixture, slowly pour in about
1/4 of the milk. Transfer this mixture into the
saucepan, set over low heat and simmer, whisking
constantly, until it reaches the consistency of thick
pudding. (Be careful not to curdle the eggs.) Remove
from the heat and stir in the butter until
incorporated. Pour into a shallow bowl, place plastic
wrap directly on the surface and chill.
4. To assemble: Using an electric mixer or a whisk,
whip the heavy cream and crème fraîche into peaks.
Transfer the pastry cream to a large bowl and whisk
until smooth. Fold in cup of the whipped cream. Line
the bottom of the cooled pie shell with a layer of
bananas. Fold the remaining bananas into the pastry
cream, then spoon it evenly into the shell. Mound the
remaining whipped cream on top, swirling it
decoratively. Chill and serve within 24 hours. Serves
8. Adapted from Clementine in Los Angeles.
SOURCE
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