This was the first pie I learned to make. It was during the pie project during my cooking class, senior year in high school. I thought I was getting away with a pretty easy dish, since it required minimal baking and more refrigeration. But was I in for a surprise! It was harder than I thought. The hard part was mastering the cream. Let's just say there were much trial and error in between, and plenty of failed, curdled cream base attempt literally down the drain. But after several years of making this, I have actually mastered the art of making a cream pie, using my own, personally-tweaked recipe.
As for the crust, I like to use my shortbread crust recipe (which I usually use for tarts). I find it more suiting with this type of pie, rather than your usual flaky, butter pastry crust.
Pie Crust Recipe:
2 cups unbleached all purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/3 cup powdered sugar
1 cup unsalted butter, cold and cut into small pieces
Mix flour, baking powder and salt in large bowl. Add and cut cold butter into the flour mixture. It's important that the butter is cold, for desirable consistency when applying pie dough into pie pan. Cutting butter into the flour may also be done with a food processor.
Continue to cut butter into the flour until mixture is crumbly and workable to form into pie dish.Spread the dough along the base and edge of the pie dish. Work the dough evenly on the base. Spread the dough about 1/4 inch over rim of the pie dish to create crust. Shape or mold rim of the crust as desired. I usually press my thumb from the inside and my index finger alternately from the outside, to make the decorative grooves. Perforate base of the pie with fork to allow air to flow during baking, and will prevent the base from puffing up.
Bake pie crust at 370-375 degrees fahrenheit for 15-20 minutes, until crust is golden broad on the outside. Set aside to cool.
While the crust cools, prepare the pie filling:
Pie Filling:
3-4 ripe bananas (not too ripe, but ripe enough that it is starting to become fragrant)
1/3 cup flour
2 cups milk
3 Tbsp butter
1 Tbsp vanilla extract
4 egg yolks, beaten
1/3 tsp imitation banana extract
Nutella
Whipped Cream Topping:
1 pint heavy cream
2/3 granulated sugar
1/4 tsp almond extract
sliced almonds - for garnish
chocolate ganache - for garnish
In a small saucepan, on medium heat, mix flour, sugar, and milk, gradually whisking in the milk. Continue to whisk until flour mixture is dissolved, and continue to whisk on medium heat until it slightly thickens and begins to bubble, but not boil.
Take beaten egg yolk in a small bowl, and spoon three tablespoon of milk mixture into egg yolk, while whisking. Add tempered egg yolk into the rest of milk mixture in saucepan. Continue to whisk until fully mixed and mixture is smooth. Remove from heat. Add butter, imitation banana extract and vanilla extract and whisk until completely incorporated.
Set cream aside until completely cooled. Meanwhile prepare whipped cream and slice bananas.
In a mixer, at high speed, beat heavy cream, sugar and almond extract until stiff peaks are attained. Almond extract adds for great flavoring! Refrigerate whipped cream until needed.
Take cooled crust and spread a layer of Nutella on the base. Take sliced bananas and line base until fully covered. Take cooled cream mixture, which should have gotten thicker while cooling, and add to pie crust on top of bananas. Fill crust. Refrigerate until filling has slight cooled.
Once the pie has cooled, take the chilled pie and top with whipped cream (pipe decoratively, if desired). Garnish with sliced almonds, drizzle with chocolate ganache and chill for two hours, or overnight (recommended).
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