So yeah, there is a whole lot going on with this pie in one title, and I promise you it’s worth every bite.
Today's challenge in the personal chef world was a large bowl full of fresh bananas (at the peak of ripeness) and a client who was leaving for a week's long vacation the next day.
“How about a Banana Cream Pie for dessert tonight?” I asked
“Throw some bourbon in it” they replied
The hope that I have is that some of you will adapt this recipe to your own taste. What I mean by that, if you prefer a vanilla cookie crumb crust or graham cracker crust then, by all means, please do so. I just happen to prefer a pastry crust with this pie.
Also, I'm not a huge fan of whipped cream. Shocking I know. I like whipped cream, but just not the globulous amounts we seem to find topping (mounding) our cream pies. I actually like a spoonful or two of whipped cream on the side, so I can dig straight into that wonderful pudding filling. If you prefer your pies topped off with whipped cream then it's your pie so you do what you like.
Another good idea is to make a meringue as a pie topping... you'll have eight extra egg whites just hanging out. Try a meringue!
For The Crust
2 cups all-purpose flour
1 tablespoon sugar
8 tablespoons frozen unsalted butter, cubed
5 tablespoons frozen butter flavored shortening, cubed
1 large egg yolk
5 tablespoon ice water
In a food processor add the flour along with the sugar. Pulse a few times to give it a good mix. Add the frozen cubed butter and butter flavored shortening. Pulse to a coarse breadcrumb texture then pulse in the egg yolk. With the processor running add the ice water owner tablespoon at a time until it balls up into a satiny dough ball. Turn out the dough onto a flour dusted surface, Knead a few times until smooth, flatten out, and wrap in cling film. Chill the dough for at least 30 minutes. When ready to bake, roll out to 1/4” thick, crop the edges, and blind bake in the oven with pie weights or dried beans. Bake 400 degrees for 15 minutes to set the dough. Remove the pie weights and bake an additional 15 minutes or until the crust is golden.
For The Filling
5-6 medium bananas, sliced at an angle into coins. Reserve three banana peels*
1/2 cup cornstarch
1 cup granulated sugar
8 large egg yolks
1 tablespoon pure vanilla extract
5 tablespoons butter, browned
*Instead of using imitation banana flavoring (which I despise) I add ripened banana peels to the half-n-half and let it set and flavor infuse into the milk.
- In a small saucepan add the butter and heat slowly until golden brown and nutty. Set aside.
- In a larger sauce pan, start making the pudding. Add the cornstarch and sugar together, then mix.
- Separate 8 egg reserving the yolks. Mix together the egg yolks along with the half-n-half completely. Pour the egg and milk mixture into the saucepan with the cornstarch and sugar. Gently heat and stir continuously until the pudding thickens. Be sure to scrape the bottom and sides completely.
- Stir in the browned butter and the vanilla until completely mixed in. Next gently toss in the sliced bananas.
- For a crispier bottom crust of your pie, pour the passing into a bowl, lay cling film directly on the surface of the pudding to prevent “skinning”, and chill in the fridge overnight. Or you may pour the hot banana pudding into the pre-baked crust. Again lay the film on top of the surface and cool completely before adding the Bourbon whipped topping.
For The Bourbon Whipped Cream
1 1/2 cups very cold heavy whipping cream
1/2 vanilla bean scraped of the vanilla caviar
4 tablespoons sugar
2 tablespoons Bourbon
In a chilled metal mixing bowl with chilled beaters or whip attachment add the heavy cream and vanilla caviar and begin whipping. Just as the cream starts to get frothy and lightly thickened sprinkle in the granulated sugar. Continuously whip the cream until
it's "almost there” and then add in the Bourbon. Whip to nice and fluffy, and top your pie or have it available as a spoonful or two for each slice.