Recipe By : Bakers' Dozen (Nick Malgieri) Show #1A16
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Flaky pie dough -- for 1 crust
Filling:
2 1/2 c Milk
2/3 c Sugar
1 pn Salt
1/3 c Corn starch
3 lg Eggs
4 tb Unsalted butter -- softened
2 ts Vanilla extract
2 lg Bananas -- sliced
Topping:
1 c Heavy cream
2 tb Sugar
1 ts Vanilla extract
Prepare and bake the crust.
Filling:
Combine 2 cups milk, sugar, and salt in a nonreactive saucepan; whisk
once to mix and bring to a boil over low heat. Place remaining
1/2 cup milk in a mixing bowl and whisk in corn starch, then eggs.
Return milk and sugar mixture to a boil over low heat then whisk
about 1/3rd of it into the egg mixture. Return milk and sugar mixture
to a boil once more and whisk in the egg mixture, whisking constantly
until the filling thickens and comes to a boil. Allow to boil,
whisking constantly, for about 30 seconds. Remove from heat, whisk in
butter and vanilla; pour into a nonreactive bowl. Press plastic wrap
against the surface of the filling and chill until it is
approximately 75°F. Fold the bananas into the cooled filling and
spread it evenly in the cooled crust.
To finish the pie, whip the cream with the sugar and vanilla until it
holds a firm peak. Use a hand mixer on medium speed or a heavy duty
mixer fitted with the whisk. Spread the cream over the filling,
making sure it touches the edges of the crust all around.
Coconut Cream Pie:
For the 2/3 cup sugar in the filling substitute 1/3 cup sugar.
Substitute 1/2 cup coconut cream, such as Coco Lopez, for the 1/2 cup
milk with which the corn starch is mixed. After the filling has
cooled, fold in 1/2 cup toasted sweetened coconut. After covering the
pie with the whipped cream. You may add up to 1/4 cup coconut cream
to the cream before whipping it to replace the sugar. Sprinkle the
whipped cream with 1/2 cup toasted sweetened coconut. To toast
coconut, place it on a jelly roll pan on the middle rack of a
preheated 325°F oven for about 15 minutes. Stir often so that the
coconut colors evenly to a light golden brown.
