ULTIMATE BANANA CREAM PIE
This is another one of those recipes where I hated this dessert my whole life and was then challenged to come up with a formula for it that I DID like. Here it is - I still don't care for banana cream pie - but this one, I crave sometimes. It's rich without being too sweet, the rum and lime juice give it zip, and the chocolate sauce just adds that last punch! I guarantee you won't have any left if you make one. Please don't substitute or leave ingredients out of this recipe. Everything listed is crucial to the final product.
Provided by P48422
Categories Pie
Time 1h15m
Yield 1 10inch pie
Number Of Ingredients 15
Steps:
- For the PASTRY CREAM: Place the yolks, sugar and salt in a mixing bowl and whisk until blended.
- Stir in the cornstarch.
- Heat the milk and vanilla bean (if using) to scalding in a heavy saucepan.
- SLOWLY whisk the milk into the eggs, whisking the eggs constantly.
- This is called"tempering".
- Start out with just a thin stream of milk, constantly whisking, then as the eggs warm up you can add the milk faster.
- You need to do this slowly at first to avoid scrambling the yolks.
- If you do that, you have to start over.
- Remove the vanilla bean and pour the yolk mixture back into the pot and cook over medium-low heat, stirring constantly, until the mixture thickens- about 3-5 minutes.
- Remove the pot from the heat and stir in the cream and the vanilla extract (if using).
- Pass the cream through a fine mesh strainer (very important to do!!!), then place a piece of plastic wrap directly on the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours to chill.
- Will keep several days in the refrigerator.
- Make the CHOCOLATE SAUCE: Coarsely chop the chocolate and place in a stainless steel bowl.
- Heat the cream until scalding, pour over the chocolate.
- Let sit 5 minutes before stirring.
- Stir with a whisk until very smooth.
- Serve sauce warm, or refrigerate for later use.
- This will keep for several weeks in the refrigerator.
- MAKE THE PIE: Toss the bananas with the rum and the lime juice- set aside.
- Spread about 3/4 cup of the pastry cream in the pie shell.
- Layer the bananas evenly over the top, then cover with the remaining pastry cream.
- Whip the cream to soft peaks, the gently fold in the cream fraiche.
- Spread this mixture over the top of the pastry cream and refrigerate until ready to serve.
- Serve with warm chocolate sauce drizzled over the top.
- NOTE: This pie doesn't keep well.
- You can prepare the pastry cream, chocolate sauce, pie shell all ahead of time, but assemble the pie no earlier than the morning of the day you plan to serve it and keep it refrigerated.
- I've never had leftovers so I don't know how long it keeps after cutting!
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Nuurdiin cali ciise
[email protected]This is the best banana cream pie recipe I've ever tried. The filling is so smooth and creamy, and the crust is perfectly flaky. I highly recommend it!
FAZI BUTT
[email protected]I've been making this pie for years, and it's always a hit. It's the perfect dessert for any occasion.
Shofikul Rahman
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
Stulan Reza
[email protected]I love this pie! It's the perfect balance of sweet and creamy. I always get compliments on it when I bring it to parties.
Isaac Diaz
[email protected]This pie is delicious, but it's a bit too sweet for my taste. I would recommend using less sugar in the filling.
Wafaa Dawood
[email protected]I made this pie for my boyfriend's birthday, and he loved it! He said it was the best banana cream pie he'd ever had. I'm so glad I found this recipe.
Abriana Reed
[email protected]I followed the recipe exactly, but my pie didn't turn out as well as I expected. The crust was a little too crumbly and the filling was a bit runny. I'm not sure what I did wrong.
priacianna Luiramo
[email protected]I've made this pie several times now, and it always turns out perfectly. It's a great recipe to have on hand for when you need a quick and easy dessert.
Meagan Lejeune
[email protected]This pie is so good, I could eat it every day! I love the way the banana flavor pairs with the creaminess of the filling. It's the perfect dessert for any occasion.
elsayed torta
[email protected]I made this pie for my family's Easter dinner, and it was a huge success. Everyone loved it, even my picky kids. I'll definitely be making it again for future gatherings.
UzaiR VloggeR
[email protected]This is my new favorite banana cream pie recipe! The filling is so smooth and creamy, and the crust is perfectly flaky. I love that it's not too sweet, either.
Maison
[email protected]I'm not much of a baker, but this pie was surprisingly easy to make. The instructions were clear and concise, and the pie turned out perfectly. It was delicious!
Yvonne Desmond
[email protected]This pie was a hit at my last party! The creamy banana filling and the crispy graham cracker crust were a perfect combination. I would definitely make it again.