Banana Cream Pie
The recipe for this banana cream pie has been chilling in my email inbox for a couple of weeks. My good friend happened to have visited the Tartine Bakery and picked up a copy of their cookbook. She scanned the pages for this recipe and sent it along my way. This is not your average banana cream pie, btw. This pie has TWO extra special components that brought this up pie up TWO notches from the average banana cream pies out there – Chocolate and Caramel.
Let me see you through the steps.
First, we have a chocolate covered crust.
Drizzle a bit of caramel over that chocolate
and then of course, we cant forget the traditional vanilla bean speckled pastry cream
But, wait, before i go on, lemme show you my most prized possessions,
My vanilla essence in the makings.🙂
I swoon each time i open this jar of scented goodness.
Anyways, so we spoon some of that cream over the caramel and chocolate
Den of course we have the cardinal bananas. LOL
Top it with a generous amount of whipped cream
Now, comes the HARDEST part, refrigerating the pie overnight.
it’s hard, but pls be patient. You WILL be rewarded.
Now, this is not the kind of pie that cuts cleanly. It’s messy, but, really, who gives a hoot?
Are you going bananas over this yet?
Banana Cream Pie, with caramel and chocolate, adapted from Tartine.
Serves 8-12 (10 inch tart)
Flaky Pie Crust:
1 tsp / 5ml salt
2/3 cup/ 150ml very cold water
3 cups plus 2 tablespoons / 455 gr. flour
1 cup plus 5 tablespoons / 300 gr. chilled butter, cut into 1 inch cubes
In a small bowl, dissolve salt in water and keep cold.
To make dough with a food processor: put flour in the work bowl, scatter butter over flour, and pulse until the mixture forms large crumbs, but some of the butter is the size of peas. Add salted water and pulse for several seconds, until the dough comes together as a ball, but is not completely smooth (you should see some butter chunks).
On a floured surface, divide dough into two balls, shape into a 1-inch-thick disk, wrap in plastic wrap, and chill for at least 2 hours or up to overnight.
To fill a 10 inch tart pan, roll out one disk on a lightly floured surface to 1/8 inch thick, rolling from the center toward the edge in all directions, lifting and rotating the dough a quarter turn every few strokes. Cut out a circle 1½ inches larger than the tart pan and carefully transfer dough round to the pan (folding in half, if necessary), easing it into the bottom and sides and pressing into place, and trim the edge with a knife.Line with parchment paper and pie weights or dry beans.
Preheat oven to 375 F.
Bake until the surface looks dry with no opaque areas left, about 20 minutes. Remove from oven and remove parchment and weights or beans and return shell to oven for another few minutes. If the center starts to rise, gently pierce with a knife tip. Let cool completely.
1 cup/ 250 ml heavy cream
3 oz/85 gr. bitter sweet chocolate
Set the chocolate into a bowl. Heat the heavy cream to boiling point and pour over the chocolate. Let stand a couple of minutes an gently stir until fully incorporated and glossy. Cool to room temperature. Pour over the cooled pastry shell and refrigerate.
Salted Butter Caramel Sauce:
240 gr. sugar
80 ml water
115 gr salted butter
150 ml heavy whipping cream
In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Let cool to room temperature.Pour over the cooled chocolate ganache and refrigerate.
2 cups/ 500ml whole milk
1/2 vanilla bean, cut open down the middle, seeded
1/4 tsp of salt
4 tablespoons of cornstarch
1/2 cup/ 110gr. sugar
2 large eggs
4 Tb/ 55 gr. butter, cut in small cubes
Heat the milk, vanilla seeds and salt in a pan and put over medium heat, and bring to a boil.
In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly add 1/2 of the milk mixture into the egg and whisk constantly to temper them. Add the remaining milk and return the whole thing to the saucepan. Cook until you get a thick consistency, whisking non-stop. Remove from heat and pour into a bowl, let cool for 10 minutes and then incorporate the butter, one tablespoon at a time, until smooth . Cover the surface with plastic wrap, directly touching the cream, let cool completely.
Layer the pastry cream on top of the chocolate and caramel. Cut 2 ripe bananas in medium-thick slices (you know, not a mouthfull but not disintegrating when you pick it up), and arrange them over the cream, lightly pressing down. Decorate with chocolate shavings and if you really need it, some whipped cream.
Oh, before i go, i wanna thank my good friend, Yenny for scanning all five pages of this recipe and sending it to me! So Yen, if you are reading this, Thank bangets yeahh! LOL