Monday, April 11, 2011

Banana Cream Pie

This adventure started because of a VT apt. where TH had 'nilla wafers for the kids. So of course when I saw the all natural Vanilla Wafers at Sprouts, I had to put them in the cart. And when V saw that I'd bought vanilla wafers, he wanted to make the most delicious thing possible out of them - banana cream pie. So he did.

1 stick butter
1 1/2 cups vanilla wafer crumbs
1 3/4 recipes Vanilla Pastry Cream
Whipping Cream
1/4 cup brown sugar (opt)
1/4 cup white sugar (opt)

Melt the butter. Mix with crumbs and pat into a pie plate. Bake at 350' for 10 minutes. Cool completely. Make Vanilla Pastry Cream (V makes a double batch and we eat what doesn't fit in the crust - you could probably get away with a single batch but why would you want to?). Pour warm pastry cream into cooled pie shell. Cool and refrigerate until cold - this will take at least 4 hours. When ready to serve, shingle the top of the pie with sliced bananas and serve with whipping cream.

If you have a culinary blow torch, sprinkle sugar on the top of the pie and blow torch it so it forms a little crust like on the top of creme brulee. You can use any kind of sugar but I've had the best luck with mixing equal parts white and brown sugar and leaving it out on a plate for 2-3 days to dry out. This takes some planning ahead though so it may not be worth it to you but it does form a much better crust than wet brown sugar. And rapadura didn't work well at all.

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