Today Once Again I’m With You Another Nice Post related To The Pie Recipe At Home. In This Whole Stuff We Will Discuss All The Important Things That We Will Use In The Preparation Of Our Recipe.
A banana cream pie is a dessert that even people who “don’t like bananas” can’t help but love. So we measured our success in the test kitchen – by calling the banana skeptic.
You can make a cream pie in any form, be it puff pastry or cookie crumbs. But for us, cookie crumbs are a 100% way to go. This style is better kept in the refrigerator (where the cream pie lives!) And even improves with age, while the flaky crust becomes dense and chalky. Now you can use Graham crackers or even something fun like the Saltines. We went with Nilla Wafers who remind us of South banana pudding (and who doesn’t want to remind about this?). Do not save on salt, because of which the rest of the cake does not calm down.
Pastry cream is as classic as it can be: super custard and vanilla loaded (professional advice, it’s hard to add too much vanilla to something like a pastry cream). There is enough cornstarch and egg yolks to cut pastry cream (instead of walking around everywhere), but not enough to lose their creamy, silky texture. Adding a touch of brown sugar (a trick we learned from prominent baker Dory Greenspan) enhances the malt vibrations and makes bananas even more banana-like. While most pastry creams add oil at the end for wealth, we first browned the oil for an extra flavor (you can skip this step, yes, but we cannot recommend it enough).
This brings us to the top: whipped cream. We keep it unsweetened because the crust, pastry cream and bananas are already very sweet. (You could add a spoonful of granulated sugar or icing sugar if you really want to.) We also added a generous amount of sour cream for some hot intrigue – a game-changing trick we learned.
If you want to break this recipe, make a confectionery cream in a few days. You can also store unbaked crumbs in the freezer for several days. You can also collect the cake a day in advance – just wait until it is covered with whipped cream before serving.
- 2 1/4 cups (284 grams) whole milk
- 1/4 cup (53 g) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 5 1/2 tablespoons (45 grams) of corn starch
- 3 large egg yolks
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 2 teaspoons of pure vanilla extract
- NILLA WAFER CRUST
- 2 cups (about 244 g) Nilla waffle chips (see footnote)
- 1/3 cup (50 grams) granulated sugar
- 5/8 teaspoon kosher salt
- 9 tablespoons (127 grams) unsalted butter, melted
- Bananas and whipped cream
- 2 large bananas, thickly sliced
- 3/4 cup (170 grams) heavy cream
- 1/4 cup (57 grams) sour cream (or cream fresh or Greek yogurt)
Directions For Making Recipe:
pour the milk into a medium saucepan and place on a stove over medium heat. While it is heating, mix sugar, corn starch, egg yolks and salt in a medium bowl; stir with a fork until smooth. When the milk is very hot to the touch (or just below boiling water), add a small splash to the sugar-corn starch mixture. Movement to a uniform state. Add another small splash and mix. Continue to do this (increasing the size of the splash each time) until you have added all the milk. Pour back into the pan and cook over medium and medium heat, slowly whisking, but constantly, until the mixture thickens (it should resemble thick pudding, and the whisk should leave a mark) and begin to cook lazily; a figure from 5 to 7 minutes. Cut off the fire.
Add butter to a super small frying pan and place on a stove over medium heat. Cook until the butter turns brown, and then add it to the pastry cream (use a rubber spatula to make sure you get all these caramelized milk solids!) Along with the vanilla extract. Beat until smooth.
Push through a fine sieve into a bowl, then press with plastic wrap to the top of the pastry cream to prevent skin formation. Chill until cold.
Make a Nilla Wafer Peel: Mix the crumbs, sugar and salt in a medium bowl and mix. Add melted butter and stir until all the crumbs are saturated. The mixture should be easily held together during compression. Click on the 9-inch baking pan while pressing evenly to make sure it is not too thick anywhere. Insert into the freezer to harden until you heat the oven to 350 ° F.
When the crust is firm and the oven is hot, put the cake pan on a baking sheet and bake the crust for about 15 minutes, or until it turns golden brown and starts to crunch around the edges. As soon as you remove the crust from the oven, use a small measuring cup (¼ the cup works well) to press the crust again, trying to push it on the sides to make it taller and thinner (when the crust crust is baked, it shrinks and shrinks, so that this helps him customize what we want).
Allow to cool completely before assembling the cake. Assemble the pie: with a fork or whisk, stir the confectionery cream until smooth.
Use an offset spatula to distribute about half of the pastry cream at the base of the crust. Spread the banana slices in concentric circles, gently pressing them down so that the cream of the dough is completely covered with banana slices.
Spread the remaining pastry cream on top. Cover with plastic wrap and store in the refrigerator for at least 45 minutes or until the day before adding whipped cream and serve just before serving the cake, whip the cream and spread them on top: mix the thick cream and sour cream in a small or medium bowl. Beat only until soft peaks form; he should be able to keep fit, but still untidy. Spread and whip the confectionery cream on top. Cut into large slices.