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Banana Cream Pie in Almond Crust
Author/Submitted by: Sarabeth's, NYC
Servings: 8
Categories:
Cream-Pie
/
Desserts
/
Fruits
/
Pies & Pastries
Ingredients:
For Crust: 6
tbsps
unsalted butter,
at room temperature
1/4
c
sugar 1
sm
egg,
beaten slightly
1
c
all-purpose flour 2/3
c
finely chopped toasted almonds 1/8
tsp
baking powder 1/8
tsp
salt
For Filling: 2
tbsps
water 1
tsp
unflavored gelatin 1
c
milk 1
vanilla bean,
split lengthwise
3
lg
egg yolks 1/3
c
sugar 1
tbsp
cornstarch 1 3/4
c
whipping cream,
chilled
1/3
c
powdered sugar 3
bananas,
thinly sliced
Directions:
Crust: Cream butter and sugar in processor until smooth. Add flour,
almonds, baking powder and salt and process just until combined. Gather
dough into a ball, flatten into a disk and refrigerate 1 hour in plastic
wrap. (Can be made 2 days ahead. Keep chilled. Let stand briefly at
room
temperature to soften before continuing.)
Press dough into 9" glass pie plate, trimming excess even with edge of
dish.
Crimp edge decoratively. Refrigerate 1 hour.
Preheat oven to 350x. Line crust with foil. Fill with dried beans or pie
weights. Bake 12 minutes. Remove beans and foil and bake until crust is
set
and edges are golden brown, about 20 minutes. Transfer to rack and cool.
Filling: Pour water into small bowl. Sprinkle gelatin over. Let stand
10
minutes to soften. Pour milk into medium saucepan. Scrape seed from
vanilla
bean into milk; add bean. Bring to simmer. Whisk yolks, sugar, and
cornstarch in medium bowl until thick. Gradually whisk in hot milk.
Return
mixture to saucepan and cook over medium heat until mixture just begins to
boil and thicken, whisking constantly, about 3 minutes. Add softened
gelatin
and stir to dissolve. Strain mixture into medium bowl. Press plastic
wrap
onto surface of pastry cream and chill until cool, about 30 minutes.
Using electric mixer, beat cream and powdered sugar in a large bowl to
stiff
peaks. Carefully fold 1 1/2 c whipped cream into pastry cream. Fold in
bananas. Spoon mixture into crust. Spoon remaining whipped cream into
pastry bag with medium star tip. Pipe whipped cream over filling,
covering
completely. Chill until set, at least 3 hours and up to 6 hours.
If you use the recipe, let me know how it turns out!
Betsy Burtis
Derry, NH
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