Pie Of The Month - Banana Cream Pie - Everyday Baking Blog at Allrecipes.com - 88154

Everyday Baking

Pie of the Month - Banana Cream Pie 
 
Apr. 8, 2009 11:19 am 
Updated: Jul. 31, 2012 8:31 am
Our company didn't have a holiday party this year, what with the terrible economy. Instead, we had a food-themed fundraiser. It was a way to get together and have snacks and drinks and a party atmosphere, while raising money for Northwest Harvest, a statewide hunger relief program. I donated a pie a month for a year, with an opening bid of $150 (if I'm putting in that much time and effort into making pies, they need to go to a real appreciator of all things pie). I'm happy to report that there was a minor bidding war, so we exceeded my minimum.

Before we enter fruit pie season (my favorite!) we have a couple of custard-based pies scheduled. March was Banana Cream Pie.

Now, since someone paid very good money for this pie, I wanted to make it extra-special. The caramelized banana step is definitely not necessary for a fantastic pie. If I were making this again, sans blow torch, I'd just sauté sliced bananas in a little butter and brown sugar and layer them in the banana custard, and then top the pie with whipped cream.

Here's what I did:

  • I made my own pie crust recipe (similar to Flaky Food Processor Pie Crust) using a little fresh orange juice instead of ice water, and "blind baked" it. I lined the chilled pastry shell with heavy-duty foil and a bunch of spare change, baking it for about ten minutes in a 400° F oven. When the crust was set, the edges were brown, and the pastry under the foil was starting to color, I pulled out the foil and coins, and baked the shell an additional five minutes in a 375° oven.

  • When the pastry was cool, I brushed the inside of the crust with melted white chocolate to form a seal so the crust wouldn't get soggy. White chocolate is very delicate, so use care when melting it: I put about ¼ cup of chopped white chocolate in a bowl and microwaved it for about a minute, stopping to stir every fifteen seconds. Because it's also very sweet, I make sure that the pie crust itself has salt in it, to stand up to the sweet coating and creamy filling.

  • Meanwhile, I made a batch of pastry cream (similar to this recipe for Pastry Cream). One 2-cup batch will fill one pie shell. When it was thickened, I transferred the mixture to the bowl of my KitchenAid and whipped it cool. I folded in about ½ cup banana puree, and poured the banana pudding mixture into the cooled, chocolate-lined pie shell. I let the pie chill overnight, and then added the garnish.

  • Let me emphasize that this is an unnecessary step! But if you're an old hand at making crème brulee, then you might like to try this method. Slice bananas—about three medium to top one pie—and arrange the slices in a single layer on a baking sheet. Generously sprinkle the slices with granulated sugar. Use the torch to melt and caramelize the sugar: it should bubble and start to turn golden brown. When the bananas are caramelized, let them cool, and arrange them in concentric circles on the chilled pie.
Banana Cream Pie with Caramelized Bananas
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Filled pie, awaiting bananas
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Raw pie shell: let it chill at least 30 minutes after fitting pastry into the pie tin.
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Blind baking - I like using coins in heavy-duty foil.
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Sealing baked pie shell with melted white chocolate.
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Caramelizing sugar: Kids, don't try this at home! If you have a creme brulee torch, use it.
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Banana slices are liberally sprinkled with granulated sugar before getting the torch.
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Adding garnish.
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Comments
Apr. 8, 2009 11:36 am
Awesome. It looks lovely and I bet it tasted 1,000 times better. I've made my share of pies, but not banana (which is odd considering how much I love them). Thanks for sharing!
 
Apr. 8, 2009 11:39 am
I like your "Pie Beans" LOL and the chocolate sealing looks yummy!! Great Looking Pie!!
 
Apr. 8, 2009 4:44 pm
It looks absolutely amazing. (And I am in complete awe of that pie crust!)
 
Ambarrukmi 
Apr. 17, 2009 5:58 am
It'a awesome. I wish I can make something autenthic from my country to show you soon, we have a lot of nice cakes or pie that will suit of western taste, I am Indonesian if you want some recipes I will send you , I am not a chef, but people who knows me love my food very much so I always cook for them especially when they want to make party andup I catered them.
 
Verena 
Apr. 29, 2009 5:02 pm
This is my first time reading one of your blogs and they are very educational. Thank you! I love learning new tricks! I am trying this pie, it looks wonderful!
 
May 19, 2009 12:40 pm
Your pie looks so good. On Easter I made a strawberry pie from this website and needed to make it a day ahead and followed the advice a reviewer that said if you make ahead your crust could get soggy and her tip was to sprinkle chocolate chips on the crust after pulling it from the oven and let them melt and then paint them over the crust. It turned out great and made an ordinary strawberry pie into something different. Your blogs are so educational. Thank you for sharing.
 
Jul. 20, 2009 1:17 pm
Great pictures! I'm pretty good working with pie dough, but I'd love to know how you are able to shape the edges of the crust that way. It's gorgeous.
 
Jul. 31, 2012 8:31 am
Amazing! Your blogs are very helpful!
 
 
 
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FrancesC

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Seattle, Washington, USA

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About Me
I am thrilled to be able to combine my love of the written word with my passion for food in my job at Allrecipes.com. I have a background in publishing and in the food service industry, both "front of the house" and back. I graduated from the Culinary Institute of America's Baking & Pastry program and have worked as a baker and pastry cook in Wisconsin, for a season at McMurdo Station, Antarctica, and at bakeries in Seattle.
My favorite things to cook
My baking career really began when I was in first grade and my family was living in Germany. Every morning my father and I would walk to the local bakery for bread and an afternoon treat, like Apfelkuchen. I love dark sour breads, baking anything with yeast in it, and anything that requires hours of patient work, like croissant and Danish doughs.
My favorite family cooking traditions
Food we ate while camping. Animal pancakes. My mom's meatloaf. My grandfather's breakfasts.
My cooking triumphs
I think a baker's real triumph is getting to work at 4 am, day in and day out, so that there are beautiful pastries and loaves of bread on display when the bakery opens three hours later. A personal triumph was making my own wedding cake.
My cooking tragedies
Heavens! Too shameful to list: all that wasted dough, those burnt nuts, spilled milk to cry over....
 
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