Monday, 27 January 2014

Banana Cream Pie - Made from Scratch!!

Browsing the internet I came across several recipes for old fashioned Banana Cream Pie that reminded me of the Banana Flan that was served as a dessert when I was at school and stayed for school dinners - a long time ago!!!!!  So I set off to recreate my interpretation of Banana Cream Pie.

I made a pastry flan case that Baz said was the best I had ever made - a shortcrust pastry with a flaky texture - the basic recipe came from momswhothink blog but I added one or two tweeks of my own.

Flaky Pie Crust

Makes 1 pie crust
1  1/4 cups plain flour - sieved to add lightness
1/4 teaspoon salt
1/4 cup lard (keep in fridge until ready to use)
1/4 cup butter (keep in fridge until ready to use
3 Tablespoons ice water
1. Combine flour and salt in medium bowl, grate lard & butter and add to the flour and lightly rub in.
2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.
3. Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.
4. Roll out pastry on a lightly floured surface into circle about 12 to 14 inches round.
5. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.
6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.
7After placing dough into pie pan, leave in the refrigerator for about 15 minutes.
8. Preheat oven to 350 degrees F.
9. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.
10. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.

The filling as I remember was made using ordinary custard powder but I decided to make a Crème Patisserie - again I adapted a recipe from momswhothink blog adjusting as I went along.

2-3 ripe bananas, sliced
1/4 cup cornflour (cornstarch in the USA)
3/4 cup sugar
1/4 teaspoon salt
3 cups milk
4 egg yolks, beaten
3 Tablespoons butter
1 1/2 teaspoons vanilla
2 tablespoons good raspberry jam
1. In a medium saucepan combine sugar, cornflour, and salt; gradually stir in milk. Cook and stir over medium heat till thickened.
2. Reduce heat, cook and stir 2 minutes more. Remove from heat.
3. Separate egg whites; (save for meringues). Beat egg yolks slightly.
4. Gradually stir 1 cup of the hot mixture into the egg yolks. Return egg mixture to saucepan; heat gently stirring all the time for additional 2 minutes or the egg yolks will scramble.
5. Remove from heat. Stir in the vanilla, butter.
6. Spread the raspberry jam over the base of the cooked pie shell  arrange the sliced bananas on top. Pour filling on top. Chill for 1-2 hours before serving.

Delicious - well - we thought so.

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