← All recipes

Banana Cream 03

Banana Cream 03 is a pies recipe made with All Purpose Flour, Salt, Sugar, Chilled Unsalted Butter Cut Into Inch, and Plus Granulated Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1 1/4 cup
• 1/2 tsp
• 1 tbsp
• 6 tbsp
• 1/2 cup
• 1/8 tsp
• 2 cup
• 1/2 cup
• 2 tbsp
• 1 cup
• 2 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Mix flour, salt and sugar in food processor fitted without he steel blade.

2. 2

   Scatter in butter pieces, tossing to coat butter.

3. 3

   Cut butter into flour with five one-second pulses.

4. 4

   Add shortening, continue cutting until there are no butter bits larger than a small pea (about four more one-second pulses).

5. 5

   Turn mixture into medium bowl.

6. 6

   Sprinkle 3 Tbsp water over the mixture.

7. 7

   Using rubber spatula, fold in the water, then repeatedly press down on dough mixture with the flat side of the spatula until the dough comes together.

8. 8

   Add up to 1 more Tbsp water if necessary.

9. 9

   Shape dough into a ball with hands, then flatten into a disk.

10. 10

    Dust with flour, wrap in plastic, and refrigerate for 30 minutes.

11. 11

    Generously sprinkle 18-inch work surface with 2 Tbsp graham cracker crumbs.

12. 12

    Place chilled dough in center, sprinkle with a few more crumbs.

13. 13

    Roll dough from center to edges to make a 9-inch disk, rotating a quarter turn after each stroke and sprinkling additional crumbs as needed to heavily coat both top and bottom.

14. 14

    Flip dough and continue to roll, without rotating, into a 13-inch disk just under 1/8-inch thick.

15. 15

    Fold dough in quarters, then place in center of a 9-inch pyrex pie pan.

16. 16

    Unfold dough to cover pan completely, then trim the edges and flute the crust.

17. 17

    Adjust oven rack to lowest position and heat to 400 deg F. Bake, checking occasionally for ballooning, until crust is firmly set, about 15 minutes.

18. 18

    Reduce oven temp to 350 deg F, remove foil, and continue to bake until crust is crisp and golden brown, about 10-15 minutes longer.

19. 19

    Transfer to a wire rack and cool completely.

20. 20

    Whisk sugar, cornstarch and salt in medium saucepan.

21. 21

    Add yolks, then immediately but gradually whisk in milk and evap. milk. drop in vanilla bean.

22. 22

    Cook over medium heat, stirring frequently at first, and then constantly as mixture starts to thicken and begins to simmer, 8-10 minutes.

23. 23

    Once mixture simmers, continue to cook, stirring constantly for 1 minute longer.

24. 24

    Remove pan from heat; whisk in brandy and butter.

25. 25

    Remove vanilla bean, scrape out seeds, whisk them back into filling.

26. 26

    Pour filling into shallow pan (another pie pan works well).

27. 27

    Put plastic wrap directly on surface to prevent a skin from forming; cool until warm, about 30 minutes.

28. 28

    Pour 1/2 of the warm filling into pie shell, slice the bananas over filling, then top with second half of filling.

29. 29

    Once again, place sheet of plastic wrap directly on surface.

30. 30

    Refrigerate until completely chilled, at least 3 hours.

31. 31

    Whip cream to soft peaks.

32. 32

    Add confectioner's sugar and vanilla; continue to whip to barely stiff peaks.

33. 33

    Spread over filling and refrigerate until ready to serve.