This pie was intended to be a Memorial Day Weekend dessert, but due to last week’s unforeseen IT issues, it’s become a June 1st dessert, which I think is just fine. If Memorial Day is the unofficial start to Summer, June 1st gets us all that much closer. The Summer Solstice is in exactly 20 days.
Things to work on between now and Summer:
1. Practice pie baking skills – my crimping needs work, but my filling is tight.
2. Add this little jam to my playlist. Can’t speak.
3. Make pitcher of Spicy Ginger Lemonade.
5. Hit up first Farmer’s Market Friday of the season, June 6th!
Banana Cream Pie is a total classic and perfect for a Summer-time barbecue. If cream, sugar, butter and chocolate aren’t fitting into your bikini season equation, consider a super-cute mini-pie plate from Crate & Barrel. Adorable and less is more. Also, everyone I know appears committed to this 30 Day Ab Challenge, so have some dessert, do some crunches – it all works out in the end.
Of course, I made two mini-pies, which basically equals one normal-sized pie, but one mini is just right for sharing with a friend or loved-one.
Banana Cream Pie (makes 2 6-inch pies)
Adapted from Dessert for Two
Prepare pâte brisée for crust. This recipe will make 3 – 4 6-inch pie crusts. You can freeze the extra dough.
For the filling:
1/3 cup sugar
1 tbsp + 1 1/2 tsp corn starch
1/8 tsp salt
1 cup milk
1/2 cup heavy cream
1 large egg yolk, beaten
1 tbsp unsalted butter, cut into small pieces
1 teaspoon vanilla
1/3 cup white chocolate chips or baking bar
1 ripe banana
Whipped cream and toasted sliced almonds, for topping
Preheat oven to 375 degrees.
Bake two 6-inch pie crusts, until golden, approximately 25 minutes. Allow to cool.
Melt white chocolate in microwave or double boiler. Coat bottom of the pie crusts with a thin layer of chocolate. Once chocolate has set slightly, top with one layer of 1/4 inch slices of bananas. Set aside.
In a medium saucepan, stir together sugar, corn starch and salt. Add the milk and heavy cream to this mixture, whisking to combine.
Cook the pudding over medium heat while stirring continuously. In about 8 – 10 minutes, the pudding will begin to thicken and bubble around the edges. Remove from heat.
Pour a very small amount of this hot mixture into the egg yolk and whisk vigorously. Add a little more and continue to whisk. Once the egg is tempered, pour the yolk mixture into the saucepan and return to stove top on medium heat. Bring the mixture to a boil while continuously whisking. It should take 4 – 6 minutes. Once the mixture has boiled, remove from the heat and add the butter and vanilla. Stir to dissolve, then allow to cool for 1 – 2 minutes.
Evenly distribute the warm pie filling into the two pie plates over the white chocolate and bananas.
Allow pies to set and chill for at least 3 hours. Before serving, garnish with fresh whipped cream and toasted sliced almonds.