Flaky Pie Dough for a 1crust
-pie; above
FILLING
2 1/2 c Milk
2/3 c Sugar
1 pn Salt
1/3 c Cornstarch
3 lg Eggs
4 tb Unsalted butter; softened
2 ts Vanilla extract
2 lg Bananas; sliced
TOPPING
1 c Heavy cream
2 tb Sugar
1 ts Vanilla extract
Prepare and bake the crust.
To make the filling, combine 2 cups milk, sugar and salt in a nonreactive
saucepan; whisk once to mix and bring to a boil over low heat. Place
remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs.
Return milk and sugar mixture to a boil over low heat then whisk about a
third of it into the egg mixture. Return milk and sugar mixture to a boil
once more and whisk in the egg mixture, whisking constantly until the
filling thickens and comes to a boil. Allow to boil, whisking constantly,
for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour
into a nonreactive bowl. Press plastic wrap against the surface of the
filling and chill until it is approximately 75 degrees. Fold the bananas
into the cooled filling and spread it evenly in the cooled crust. To finish
the pie, whip the cream with the sugar and vanilla until it holds a firm
peak. Use a hand mixer on medium speed or a heavyduty mixer fitted with the
whisk. Spread the cream over the filling, making sure it touches the edges
of the crust all around. COCONUT CREAM PIE: For the 2/3 cup sugar in the
filling substitute 1/3 cup sugar. Substitute 1/2 cup coconut cream, such as
Coco Lopez, for the 1/2 cup milk with which the cornstarch is mixed. After
the filling has cooled, fold in 1/2 cup toastedsweetened coconut. After
covering the pie with the whipped cream, (you may add up to 1/4 cup coconut
cream to the cream before whipping it to replace the sugar) sprinkle the
whipped cream with 1/2 cup toasted sweetened coconut. (To toast coconut,
place it on a jelly roll pan on the middle rack of a preheated 325 degree
oven for about 15 minutes. Stir often so that the coconut colors evenly to
a light golden brown.) Yield: one 9-inch pie
Yields
1 Servings
