Sunday, May 2, 2010

Strawberry Banana Cream Pie

I saw this neat video about Cupcakes in Ottawa on Apartment 613 this morning.

Cupcake Culture in Ottawa from Dawghaus Studios on Vimeo.

Cupcake culture is alive and well in the capital! I'm really looking forward to the 2nd Capital Cupcake Camp.

Capital Cupcake Camp 2.0 will be held at City Hall on Sunday, September 26, 2010!

You can read about the first camp here.

I like using invites to a friend's house as an excuse to try new, more involved recipes. It gives me the freedom to not worry about other portions of the meal and to leave my kitchen/house a disaster in order to focus on the dish, if necessary (read: typically necessary).

This recipe was inspired by Joy The Baker's post.

Strawberry Banana Cream Pie
adapted from Dorie Greenspan

for the filling:
2 cups whole milk
6 large egg yolks
1/2 cup light brown sugar
1/3 cup cornstarch, sifted
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter

2 ripe bananas, sliced
10 fresh strawberries, sliced (I used more)

for the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

for the tart crust, if not using mini Dufour shells:
1 1/2 cups all-purpose flour
1/2 cups powdered sugar
1/4 teaspoon salt
1 stick plus 1 tablespoons (9 tablespoons) unsalted cutter, cold or frozen, cut into cubes
1 large egg yolk

to make the tart crust:
Put the flour, powdered sugar and salt in a food processor fit the the blade attachment. Pulse a few times to combine. Scatter the pieces of cold butter over the dry ingredients and pulse until the butter is coarsely cut in. There will be pieces of butter that are the size of oatmeal flakes and butter the size of peas. Beat the egg yolk with a fork and add a little of the egg yolk at a time to the flour mixture. Pulse for 10 seconds at a time. When the egg is in, process in longer pulses until the dough forms clumps and curds. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that may have escaped mixing.

Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and the sides of the pan. Press the crust so that the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes before baking.

Preheat the oven to 375 degrees F. Butter the shiny side of a piece of foil and fit the foil, butter side down, tightly against the frozen crust. Put the tart pan on a baking sheet and bake for 25 minutes. Carefully remove the foil. If the crust is puffed, gently press it down with your fingers.
Bake the uncovered crust for 8 to 10 more minutes on the baking sheet. Keep an eye on the crust. It will brown quickly.
Remove from the oven and allow to cool completely before filling.

to make the filling:
Bring the milk to a boil in a small saucepan.

In a large, heavy-bottom saucepan, whisk the yolks together with the brown sugar, cornstarch and salt until well blended and thick. Whisking without stopping, drizzle about 1/4 cup of the hot milk into the egg mixture, warming the eggs so they don’t cook and curdle. Still whisking, slowly add the rest of the hot milk in a steady steam.

Place the pan over medium heat and, whisking constantly (make sure to get the edges of the pan), bring the mixture to a boil. Boil, still whisking for one minute before removing from the pan from the heat. Mixture will be thick and silky. Be warned, once the mixture starts to boil, it will thicken very quickly. Don’t be afraid to remove the pan from the flame to whisk it smooth.

Whisk in the vanilla extract. Let stand for 5 minutes then whisk in the butter, stirring until fully incorporated and the custard is smooth and silky. Transfer custard to a medium bowl. Cover with plastic wrap so that the plastic touches the surface of the custard and refrigerate until cold throughout. Custard can be refrigerated up to three days.

When ready to assemble the pie, slice bananas and strawberries into thin, round slices.

Whisk the cold custard to loosen.

I started with a layer of custard:

Then bananas:

More custard:

for the topping:
With a hand mixer in a large bowl, beat heavy cream until it just starts to thicken. Add powdered sugar and vanilla extract. Continue to beat until the cream holds stiff peaks. With a rubber spatula, spoon whipped cream onto banana cream pie filling. Top with sliced strawberries.

Serve pie immediately or refrigerate for several hours before serving. This pie is best served the day it is made.

Verdict: After initially tasting the custard, I thought it lacked sweetness. But, all together -- it tasted great. All dinner guests enjoyed the dessert.



nanny said...

YUM, YUM! I wish I had a big piece right now!!!!

Maria said...

Anything with the words cream and pie are a must-try for me. This looks delicious. A lovely spring/summer dessert.

grace said...

it makes me sad to think that strawberry season is very nearly over. it seems like it just began! this pie is an awesome way to showcase the beautiful fruit--those innards are so creamy and i like the brown sugar component!

Elle said...

That is one gorgeous pie! Love the strawberry-bannana combo of flavors, too.

test it comm said...

That pie looks so cool and creamy and good!ph