BANANA CREAM PIE STRAIN RECIPES

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BANANA CREAM PIE RECIPE | MARTHA STEWART



Banana Cream Pie Recipe | Martha Stewart image

For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook," and it is one of Martha's favorites because it's pure banana and pure cream.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Woven Dried-Fruit Tart
1 large whole egg, lightly beaten, plus 4 large egg yolks
6 to 8 medium-ripe bananas
3 cups whole milk
2/3 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
  • Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
  • Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
  • Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
  • Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
  • Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.

BANANA CREAM PIE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Banana Cream Pie Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Total Time 3 hours 25 minutes

Prep Time 3 hours 5 minutes

Cook Time 20 minutes

Yield 8-10 servings

Number Of Ingredients 13

10 sugar cones
1/2 teaspoon salt
1 tablespoon sugar
4 tablespoons unsalted butter, melted
2 cups plus 2 tablespoons whole milk
4 large eggs, separated
3/4 cup plus 1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 cup cornstarch
2 tablespoons cold unsalted butter, cut into small pieces
3 ounces semisweet chocolate, finely chopped
2 bananas, sliced into 1/4-inch-thick rounds
1/4 teaspoon cream of tartar

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Pulse the cones, salt and sugar in a food processor until coarsely ground. Add the melted butter and pulse until the mixture looks like coarse sand. Press on the bottom and up the sides of a 9-inch pie dish. Bake until golden, 10 to 12 minutes; let cool completely.
  • Make the filling: Bring 2 cups milk to a bare simmer in a saucepan over medium heat. Whisk the egg yolks, 3/4 cup sugar and the vanilla in a large bowl until smooth and pale. Whisk in the cornstarch. Slowly whisk the warm milk into the egg mixture, then pour into the saucepan and return to medium heat. Cook, whisking constantly, until the custard thickens and begins to bubble, about 2 minutes. Stir in the butter until melted. Strain the custard through a fine-mesh sieve into a large bowl; set aside to cool, stirring frequently.
  • Put the remaining 2 tablespoons milk and the chocolate in a microwave-safe bowl; microwave 1 minute. Stir until the chocolate melts, then let cool slightly.
  • Spread the chocolate over the bottom and up the sides of the crust. Press the bananas into the chocolate, then pour the custard over the bananas. Cover and chill until set, at least 1 hour.
  • Preheat the oven to 375 degrees F. Make the meringue: Beat the egg whites in a large bowl with a mixer on medium-high speed until foamy. Add the cream of tartar and half of the remaining 1/3 cup sugar and beat until opaque. Add the remaining sugar and beat until stiff peaks form, about 5 more minutes.
  • Swirl the meringue on the pie with the back of a spoon. Bake until golden brown in spots, 5 to 8 minutes. Let sit at room temperature until set, about 1 hour, 30 minutes.

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