Banana Cream Pie

Ok, so the title doesn't scream healthy, but this pie is worth it.

I hadn't really heard of banana cream pie until recently, when my friend Paddy came back from Hawaii talking of nothing else. A true banoffee pie fan, I wasn't sure if this simple pie would hit the spot, but I was prepared to take my chances, and I'm very, very glad I did.

This recipe is a slight adaption from the Martha Stewart recipe. It's worth making the pastry and the custard from scratch, but your secret's safe with me if the frozen pastry aisle calls your name (none of us are perfect, not even Martha Stewart).

Pastry (Pate Brisee)

1 1/4 cups plain flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/8 to 1/4 cup iced water

In a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse breadcrumbs.

With the machine running, add the iced water through the mixture in a steady stream, just until the dough holds together without being wet or sticky.  

1. 
   Turn out the dough onto a clean work surface and shape into a flattened disc. Wrap in plastic, and refrigerate at least 1 hour or overnight. 
   
   
   

Banana Cream Pie

All-purpose flour, for dusting
Pate Brisee (pastry)
1 large whole egg, lightly beaten, plus 4 large egg yolks
4-5 medium-ripe bananas
3 cups full fat milk
2/3 cup granulated sugar
5 tablespoons cornsflour
1/4 teaspoon salt
1 cup heavy cream

Preheat oven to 190C. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen scissors or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes. (If you're worried about the pastry sticking to the dish don't fret, the butter acts as a natural grease and the pie shell shrinks slightly as it cooks, maing it easy to remove)

Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, about 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.

 Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, sugar, cornflour, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.

Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)

Cut 2 or 3 bananas into thin slices. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using a spatula to smooth it into an even layer. Whip cream until soft peaks form, and spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.

Just before serving, cut 2 bananas into thin slices. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream. Ta-da! 

I know it doesn't look like anything thaaaat special, but trust me, this pie is a keeper and it's worth trying!