Bananas Foster Cream Pie
Source of Recipe
Fine Cooking, April / May 2018 Issue
Recipe Introduction
"The New Orleans dessert of bananas Foster inspired this riff on a classic banana cream pie. It features a layer of rum-spiked sauted bananas under the traditional pudding filling, plus a brown sugar-mascarpone cream topping."
Recipe Link: https://www.finecooking.com/recipe/bananas-foster-cream-pie List of Ingredients
◦ One fully baked and cooled Butter Piecrust (recipe follows)
For the infused milk:
◦ 3 to 4 medium ripe bananas
◦ 2 cups whole milk, more as needed
For the banana layer:
◦ 3 medium ripe bananas
◦ 2 tablespoons unsalted butter, cut into 6 pieces
◦ ⅓ cup firmly packed light or dark brown sugar
◦ 3 tablespoons dark rum
◦ Pinch table salt
For the filling:
◦ cup granulated sugar
◦ cup cornstarch, sifted
◦ teaspoon table salt
◦ 2 ⅔ cups infused milk (see above)
◦ 4 large egg yolks (or 2 large eggs)
◦ 3 tablespoons unsalted butter, cut into 8 small pieces, at room temperature
◦ 2 teaspoons pure vanilla extract
For the topping:
◦ 1 cup heavy cream
◦ ⅔ cup mascarpone
◦ ⅓ cup firmly packed light or dark brown sugar
◦ 2 tablespoons dark rum
◦ Pinch table salt
◦ Sliced bananas, for garnish (optional)
Recipe
Make the infused milk:
Cut the peeled bananas into - to -inch pieces and put them in a medium saucepan along with the milk. Bring to a simmer over medium heat, stirring frequently. Slide the pan off the heat, cover, and let the mixture steep for at least 20 minutes or up to 2 hours. (The more bananas are used and the longer the steeping, the more pronounced the banana flavor will be.)
Arrange a fine-mesh sieve over a 4-cup measure and pour the banana milk-mixture into the sieve. Using a silicone spatula, gently press on the banana pieces to squeeze out the milk. Scrape the underside of the sieve, add to the milk, and discard the banana pieces. You should have 2 ⅔ cups. If you have less, add more milk and if you have more, pour off some of the milk (save it for your morning cereal). Wipe the saucepan dryno need to wash.
Make the banana layer:
Cut the peeled bananas lengthwise in half, and then cut crosswise into - to -inch pieces. Put the butter in a medium skillet, and cook over medium heat until bubbling. Add the brown sugar and stir until dissolved. Add the banana pieces, and sprinkle with the rum and salt. Increase the heat to medium-high and cook, using a silicone spatula to turn and gently stir, until the bananas are soft and the juices are reduced and thick, 5 to 6 minutes. Slide the pan from the heat and set aside, stirring occasionally, until completely cool. (For faster cooling, scrape into a bowl and set the bowl over a larger bowl filled with ice, stirring and scraping the sides frequently until chilled.)
Make the filling:
Scrape the cooled banana mixture into the baked and cooled piecrust and spread evenly. Put the sugar, cornstarch, and salt in the saucepan and whisk until well blended. Add ⅔ cup of the infused milk and whisk until the mixture is smooth. Whisk in the egg yolks (or whole eggs, if using), and then the remaining milk. Set the pan over medium-high heat and cook, stirring with a whisk, until the mixture comes to a full boil. Reduce the heat to medium and, whisking constantly, boil for 1 minute, then slide the pan off the heat. Add the butter and vanilla, and stir until the butter melts and the pudding is smooth. Scrape the filling into the piecrust on top of the banana layer, spread evenly, and press a piece of plastic wrap directly on the surface to prevent a skim from forming, if you like. Refrigerate until chilled and firm, about 5 hours.
Whip the topping:
Put the heavy cream, mascarpone, brown sugar, rum, and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed until smooth. Increase the speed to medium-high, and beat until the cream is thick and holds medium-firm peaks. Peel off the plastic from the filling. Scrape the topping onto the center of the pie and, using a small offset or silicone spatula, spread it to cover the filling, leaving the center slightly domed along with lots of swirls and peaks. Arrange banana slices on top of the whipped cream, if you like. Serve immediately or cover loosely and refrigerate for up to 8 hours.
Makes 12 to 16 servings
❧ Butter Piecrust:
"This classic all-butter crust makes a flaky but sturdy base for cream pies."
◦ 8 tablespoons (4 ounces) unsalted butter
◦ 2 tablespoons very cold water
◦ 1 teaspoons distilled white vinegar
◦ 6 ounces (1 ⅓ cups) unbleached all-purpose flour
◦ 1 teaspoons granulated sugar
◦ teaspoon table salt
Cut the butter in quarters lengthwise and then cut each strip into 8 pieces. Pile the butter pieces onto a plate and slide into the freezer until ready to use. Combine the water and vinegar, and refrigerate until ready to use.
Put the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment, and stir on low speed until well blended. Add the butter, and mix on low speed until the mixture is crumbly and the largest butter pieces are no bigger than pea size, 2 to 3 minutes. Drizzle the water-vinegar mixture over the dough and mix on low speed until a shaggy, moist dough forms. Scrape the dough onto a work surface. Using unfloured hands, gather and press the dough into a 6-inch disk, smoothing any cracks that appear around the edges. Wrap in plastic and refrigerate, about 1 hour or up to 2 days.
Remove the dough from the refrigerator, and set it out at room temperature, until it's just pliable enough to roll, 10 to 15 minutes. Arrange a large piece of parchment on a work surface, put the unwrapped dough in the center, and cover with another piece of parchment. Roll the dough between the parchment sheets into a 13-inch round, lifting, turning, and repositioning the parchment and lightly flouring throughout the rolling process.
Peel away the top parchment, and carefully roll the dough around the pin, leaving the bottom parchment behind. Unroll the dough over a 9-inch pie plate (I prefer Pyrex). Gently but firmly press the dough against the bottom and sides, being careful not to stretch or tear the dough. Trim the excess dough hanging over the pan to inch from the edge. Roll the overhang under itself to shape a high edge that rests on top of the rim. Crimp the edge, then cover the crust with plastic wrap and freeze while the oven heats.
Position a rack in the center of the oven and heat to 375 F.
Line the pie plate with foil or parchment and pie weights, then bake until the edges are light brown, about 30 minutes. Remove the foil and weights, and continue baking until the crust is dry looking and golden brown, another 3 to 5 minutes. Move the pan to a rack and let cool completely while you make the filling.
Makes one 9-inch pie crust
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