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Patriotic banana cream pie
‘MURICA.
Time to celebrate with patriotic banana cream pie, perfect for the 4th and topped with fresh fruit and homemade whipped cream. YUM.
Print- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20mins
- Yield: 1 pie
- Category: dessert
- Method: no bake
- Cuisine: american
Patriotic banana cream pie
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20mins
- Yield: 1 pie
- Category: dessert
- Method: no bake
- Cuisine: american
Ingredients
for the pie
- 1 pre-made graham cracker crust (I used Keebler)
- 2 1/2 cups whole milk
- 1 tea spoon vanilla bean paste
- 1/4 tea spoon salt
- 2 eggs plus 1 egg yolk
- 2/3 cup sugar-divided
- 4–5 table spoons cornstarch
- 4 table spoons butter
- 2 bananas
for the topping:
- 1 cup whip ping cream
- 2 table spoons gran u lated sugar1 tea spoon vanilla bean paste
- 6–8 oz raspberries
- 3–4 oz blackberries
Instructions
- In a medium sized, heavy saucepan, comÂbine the milk and 1/3 cup of the sugar. Bring milk in the pan to scaldÂing. Do not boil.
- Meanwhile, in another medium sized bowl, put the eggs and egg yolk, the other 1/3 cup of sugar, the vanilla bean paste, the salt, and the cornÂstarch. Whisk together well and set aside.
- To ‘temÂper’ the egg mixÂture, slowly add small amounts of the hot milk mixÂture to the bowl of eggs while whiskÂing vigÂorÂously. When you have added at least half of the hot milk, pour the egg mixÂture into the remainÂing milk in the saucepan. Cook until thickÂened, makÂing sure you stir conÂtinÂuÂally. Cook at least 1 minute after the mixÂture begins to thicken.
- Take off the heat and stir in the butÂter, then run the pasÂtry cream through a strainer to remove any lumps, or bits of cooked egg.
- Put pasÂtry cream into a bowl, and cover with plasÂtic wrap, makÂing sure the plasÂtic is touchÂing the surÂface of the pasÂtry cream. Tis will keep a ‘skin’ from formÂing on the cream. Set in fridge to cool for about 1 1/2 hours.
- Once the pastry cream is cool, make the whipped cream. Whip the whipÂping cream and the sugar until the desired conÂsisÂtency, adding the vanilla bean past at the end. Set aside.
- Spoon half of the the cooled pasÂtry cream into the baked and cooled pie crust. Then layer the sliced bananas over the pasÂtry cream. Spoon the remainÂing half of the pasÂtry cream over the bananas. Smooth the top, formÂing a slight mounded shape.
- StartÂing in the upper left-hand quarÂter, place blackÂberÂries to form the ‘field’ of the flag. Then, beginÂning at the top, start placÂing the raspÂberÂries in a row, then alterÂnatÂing with a squigÂgly row of sweetÂened, whipped cream, using a pasÂtry bag and a star tip.Then alterÂnate down with the berries and cream until the pie is covered.
Recipe from Secret Life of a Chef’s Wife
[…] Patriotic Banana Cream Pie |Source: Broma Bakery […]
hahaha! ‘Murica! that made me smile.
Love.