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Bananas Foster Pie
Dough
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold shortening
dash of salt
1-3 oz ice water
Filling
4 oz granulated sugar
1/3 cup cornstarch
dash of salt
1 cup heavy cream
2 cups half and half
3 egg yolks, beaten
3 tablespoons dark rum
2 tablespoons butter
1 teaspoon vanilla extract
4 ripe
bananas, peeled, cut into thin slices
Topping:
1 cup
cream
1
teaspoon vanilla
1
tablespoon sugar
Dough:
In a bowl with a pastry blender mix together flour, butter, shortening,
and salt until mixture looks a coarse meal. Gently add an ounce ice
water and toss with a fork or until mixed. Add enough remaining ice
water, a little bit at a time, tossing with a fork until mixture begins
to form dough. Turn onto a smooth and clean surface smear sprinkled with
flour. Pat dough into a ball and flatten. Wrap in plastic wrap and chill
1 hour. (This is for a single-crust 9- to 10-inch pie pan). Meanwhile,
preheat over to 350°F.
Remove
dough from refrigerator. Roll out into a large circle. Fold in half,
then half again to transfer to a pie pan. Flute edges using your thumb
and forefinger. Bake in a preheated oven for 15-20 minutes, until golden
brown. Do not fill until completely cool.
Filling:
In heavy medium saucepan whisk sugar, cornstarch, and salt. Slowly add
in cream half and half, then whisk in egg yolks. Add rum. Cook over
medium-high heat, stirring constantly, until custard thickens comes to a
boil, about 7 minutes. Remove from heat. Whisk in butter and vanilla.
Pour into a bowl; cool completely. Pour about 1 cup of filling over the
bottom of cooled crust. Cover the filling with about half of the sliced
bananas, then add another cup custard, spreading with a spatula to cover
the bananas completely. Repeat layering using all of the bananas and
custard. Chill banana cream pie until filling is set. Meanwhile, make
topping: combine cream, vanilla, and tablespoons sugar in large bowl.
Whisk until soft peaks form. Spread over chilled pie. Chill pie for at
least an hour.
Cut
pie into wedges and serve.
© Josie Ross
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