How To make T's Banana Cream Pie
PAStrY CREAM:
2 Tea Bags
1 3/4 c Milk
1/3 c Sugar
1/4 c Milk
1/4 c Cornstarch
1 Egg
4 Egg Yolks
4 tb Unsalted Butter, cut up
1/2 ts Vanilla
PATE brISEE:
1 1/4 c Unbleached Flour
1/3 c Cake Flour
1/2 ts Salt
1/4 ts Baking Powder
1/2 c Unsalted Butter, cut up
3 tb To 5 Ice Water
CREAM TOPPING:
1 1/4 c Heavy Cream
1 tb Sugar
1/2 tb Fruit-Flavored Tea, cold
BANANA CREAM FILLING:
5 oz Banana, pureed
15 oz Bananas, sliced
Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat, cover and set aside. In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to form a smooth paste. Add egg. Beat at medium speed until b lended. Add egg yolks, one at a time, beating well after each addition. Remove tea bags from milk mixture, squeezing out as much milk as possible. Gradually beat hot milk mixture into egg mixture at low speed. Pour into a clean saucepan. Cook, whisking constantly, over medium-low heat until mixture becomes extrememly thick and boils. Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium speed until smooth. Pless plastic wrap directly on surface of pastry cream. Cool to room temperature, about 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Pate Brisee: While pastry cream is cooling, in a food provcessor combine flours, salt, baking powder, and 1/2 c butter. Pulse with quick on/off pulses until mixture resembles peas. With processor running, gradually add ice water until dough cleans sides of bowl and forms a ball. Shape dough into a disc shape. Wrap and refrigerate at least 30 minutes. On a lightly floured surface, roll pastry into a 12" circle. Fit into a 9: pie plate. Roll edge under and flute. Prick dough all over with tines of fork. Cover and refrigerate for 30 minutes. Preheat oven to 425?F. Line pastry with double thickness of foil. Fill with dried beans. Bake at 425?F for 15 minutes. Remove foil and beans. Continue baking pastry shell 5-10 minutes until lightly browned. Cool on rack. Cream Topping: Beat cream until it just begins to hold its shapeGradually add 1 tb sugar and 1/2 tb tea., beating to stiff peaks. Cover and refrigerate. Filling: Stir pureed banana into chilled pastry cream until blended. Fold in 1/2 c cream topping, then sliced bananas. To Assemble: Mound banana cream filling into cooled pie shell. Spread with remaining cream topping. Cover and refrigerate at least 2 hours. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
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Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network
Ina's idea of a make-ahead dessert? Chocolate Banana Cream Pie!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Chocolate Banana Cream Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 7 hr 10 min (includes cooling and chilling times)
Active: 45 min
Yield: 8 servings
Ingredients
For the crust:
2 cups graham cracker crumbs (10 to 12 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the chocolate filling:
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk, scalded
7 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, diced
1 tablespoon coffee liqueur
1 teaspoon instant coffee powder
For the decoration:
2 large bananas, sliced
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Milk chocolate, for garnish
Directions
Preheat the oven to 350 degrees.
For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream.
Remove the pie from the pan, place it on a cake plate and serve.
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Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network
Mrs. Lori's Banana Cream Pie
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recipe
1 cup sugar
1/2 flour
2 cups milk
2 egg yolks
2 t. butter
1/2 t. vanilla
1/2 t. banana extract
3 bananas
9 inch chocolate crust
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Banana Cream Pie | Sally's Baking Recipes
Homemade banana cream pie is truly something special. The crust is buttery, the filling is luscious, and the bananas are beautifully tender.
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Banana Cream Pie Recipe
Do you have a banana lover in your life? Make them this Banana Cream Pie! With plenty of fresh bananas, fluffy custard filling, and sweet whipped cream, nestled into a flaky, buttery crust. It's such a treat!
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Claire Saffitz Makes Banana Cream Tart | Dessert Person
Claire Saffitz Makes Banana Cream Tart | Dessert Person
I have a very few reference points when it comes to banana cream pie, having only tasted it once or twice. When I set out to develop my own version, this provided to be a good thing because I felt free to interpret it any way I liked. Here I make more or a tart than a pie and eliminate the layer of sliced bananas (which quickly take on an unappealing color and texture). Follow along as Claire Saffitz Makes a delicious Banana-Sesame Cream Tart that features a craveable combination of bananas and sour cream.
Banana-Sesame Cream Tart
Ingredients:
6 ounces (170g) Nilla wafers or graham crackers (about 46 wafers or 11 crackers)
5 tablespoons unsalted butter (2.5 oz / 71g), melted and cooled
1 tablespoon toasted sesame seeds, plus more for garnish
2 tablespoons plus 1/3 cup sugar (3.2oz / 92g)
A pinch plus 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt
3 tablespoons cornstarch
4 large egg yolks (2.1 oz / 60g)
1 2/3 cups plus 3/4 cup heavy cream (20.5 oz / 580g), chilled
1 cup mashed overripe banana (8.5 oz / 240g), from about 2 medium
2 teaspoons toasted sesame oil
1/2 cup sour cream (4.2 oz / 120g), chilled
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OLD SCHOOL BANANA CREAM PIE
2 egg yolks
2 whole eggs
1/4 tsp kosher salt
1/4 cup corn starch
1 1/4 cups granulated sugar
3 cups milk
1 tbsp vanilla extract
4 tbsp butter , unsalted
For the Whipped Cream Topping
2 cups heavy whipping cream 480mL
1/4 cup confectioners sugar 50g
2 tsp vanilla extract 10mL
For the Assembly
4 bananas sliced
.
For the Filling
Whisk together the two eggs and two egg yolks in a medium bowl then set aside.
Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in milk and whisk again to distribute all the dry ingredients. You don't want clumps!
Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.
Once mixture has thickened reduce heat to medium and continue stirring. Cook an additional 6 minutes. then remove from heat.
Time to temper the eggs! Slowly drizzle in a cup of the hot milk mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
Transfer to a large bowl, add vanilla and butter and stir until butter is all melted.
Cover surface with plastic and chill to bring down to room temperature.
For the Whipped Cream Topping:
Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks. I recommend making the whipped cream just before serving but you can do this in advance and chill the whole pie.
For the Assembly
Use a spatula to smooth a thin layer of the filling onto the bottom of your cooled pie shell.
Slice two to four bananas and cover bottom of pie with them.
Pour or spoon the filling into the baked pie shell consistency will depend on how much you chilled the filling. Smooth out, cover and refrigerate at least 4 hours.
Add the whipped cream to the top of the pie.
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Add more banana slices on top of the whipped cream just before serving.