Banana Cream Pie – Fresh Food In A Flash

put together 30 min bake 40 min cool 1 hour eat 2:10

I’ve found the hazard or delight of getting additional pie crusts within the freezer ready to be impressed to make a pie. after our pie baking class earlier this month, I already had six pie crusts ready and a few bananas simply screaming at me to make use of them. Additionally, I wished to attempt the Banana Cream Pie that two of the women made in our pastry class on November third. so I made two muffins, one to take to a dinner with the in-legal guidelines and one for the neighbors. . how would you describe this cake? the mix of the crunch of the crust with the creamy sticky custard and the decadent chocolate coating… yummy!… I am in love!

That additional layer of chocolate on the crust not solely seals it in and prevents it from getting soggy, however the chocolate, effectively, you must adore it! this isn’t a cake to be hung round, however one to be shared instantly, in order that the components are at their finest.

so share a little bit and make some mates within the course of. shanna from our pastry class mentioned she introduced her banana cream pie to work the subsequent day and it was passed by 10:00. Jessica mentioned her banana cream pie was gone in half-hour.

simply be sure you attempt it out earlier than you give away the remainder!

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Banana Cream Pie(recipe tailored from pleasure of cooking)

• 1 or 2 baked flaky pie crusts (this recipe makes 1 giant pie or 2 small ones)
• 1/4 cup chocolate chips for every cake

padding:

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups complete milk
• 5 giant eggs separated (yolks for the filling and whites for the meringue)
• 2 tablespoons butter
• 1 tablespoon vanilla

meringue

• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1/3 cup water
• 5 egg whites (saved from the highest)
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 4 giant bananas, peeled and sliced

1. blind bake pie crust on ready pie crust at 375° till golden brown. add the melted chocolate within the heart. unfold on backside of tart crust and refrigerate till chocolate is tough.

2. Separate the eggs with the yolks in a small bowl and the whites in a big bowl, being very cautious to not yellow the whites. Whisk sugar, cornstarch, and salt in a medium saucepan. steadily add the milk, then the egg yolks. whisk always, sometimes utilizing a rubber spatula to fold the combination across the edges of the pan till the combination begins to thicken to a pudding consistency.

3. take away from warmth and add butter and vanilla utilizing a rubber spatula and stir for a couple of minutes to include backside and sides combination. let stand or cool when you make the meringue.

4. To make the meringue, first mix 1 t cornstarch and 1 t sugar in a small saucepan. stir in 1/3 cup of water, making a easy runny paste. deliver to a boil over medium warmth whereas stirring always till you’ve a thick, translucent paste. take away from warmth and canopy.

5. beat egg whites on medium pace till foamy. then add the vanilla and cream of tartar. whereas beating, steadily add the sugar. beat over excessive warmth till stiff peaks type and meringue is shiny, however not dry. scale back pace to low and add cornstarch paste a little bit at a time. as soon as the cornstarch paste is included, beat at excessive pace for 10 seconds.

6. To assemble the pie, unfold a 3rd of the filling on the underside of the pie. slice plantains and place half over filling. pour one other third of the filling over the plantains. high with remaining plantain slices, then with remaining filling. Unfold the meringue excessive of the pie with a rubber spatula ranging from the middle and dealing outward till simply touching the crust. use the again of a big spoon to make the ripples and peaks. bake the pie at 325° for 20 minutes or till the meringue is browned. let cool then refrigerate for a minimum of 1-2 hours. serve eight fortunate folks inside a day.

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