…and another

One more bonus round, folks, to keep you until I return in earnest next week. This is the other pie recipe that fell out of my Saveur story, and I promise it is scrumptious! One thing I noticed: you have to be a little more vigilant if cooking the custard on an electric stove.

Banana Whiskey Cream Pie

For filling:

2 large eggs

3 large egg yolks

1/3 cup granulated sugar

2 tablespoons cornstarch

1 ¼ cup milk

1 tablespoon Bourbon Whiskey

1 teaspoon vanilla extract

2 large ripe bananas (about 6 oz each)

To assemble pie:

One half recipe Best all-butter crust, blind-baked (this pie will not return to the oven, so bake to completion); recipe follows

Whiskey Cream topping:

1¼ cups heavy cream

2 tablespoons Bourbon Whiskey

2 tablespoons sugar

Make filling:

Whisk together eggs, yolks, and sugar in a medium bowl until light and fluffy. In a small bowl, whisk together cornstarch with ½ cup milk. Heat remaining ¾ cup milk in a medium saucepan over medium heat until simmering. Add some of hot milk to egg mixture in a thin stream, whisking egg mixture constantly, then add rest of hot milk. Whisk milk-cornstarch mixture again, then add to egg mixture, whisking. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture bubbles vigorously and thickens, about 4 minutes. Remove from heat and force through a fine-mesh sieve into a medium bowl. Whisk in Bourbon and vanilla. Press plastic wrap directly against its surface to prevent a skin from forming. Refrigerate until completely cold, at least 2 hours.

Assemble pie: Thinly slice bananas into pudding and fold in. Fill pie shell with filling and refrigerate.

Make Whiskey Cream: Beat all ingredients together at high speed until stiff peaks form, then spread over top of pie.

Best all-butter crust

2¼ cups a-p flour

1 tablespoon sugar (omit for a savory pie)

1 teaspoon salt

1½ sticks unsalted butter

Combine flour, sugar (if using), and salt in a large bowl. Add cold butter, and with your fingertips, quickly break up butter and toss with flour mixture to coat. Continue breaking up butter and tossing with flour, eventually moving on to “rubbing” the flour into the butter as the chunks get smaller. Stop when you have a relatively uniform meal with some large butter chunks. Add 6 tablespoons very-cold water, then use the back of a fork to combine water with dough, until dough mostly comes together. If dough is still mostly dry and crumbly, add another 2 tablespoons water and continue (this will be more necessary in a cooler kitchen—whether in winter months or in an air-conditioned kitchen). Finally, get back in with your hands and turn dough over itself a few times, each time mixing those crumbs that haven’t come together into the center of the ball of dough. When dough comes together, fold it over itself once or twice to be truly convinced that the dough will stick into a ball. Divide dough in half. Flatten each half into a disc, wrap with plastic, and refrigerate 1 hour or more before moving on.

To roll it out:

Bring dough to room temperature for 15 minutes, or more in a cool kitchen or if the dough has been refrigerated overnight. Generously flour your rolling surface, your pin, and the dough. Give it a few whacks with the pin to mush it down a little, then turn it 90 degrees and give it a few more whacks. Scatter some more flour under the dough, and begin to roll the top half of the disc only. Give the dough a quarter turn and roll the top half a few times. Continue in this manner, always turning the dough 90 degrees and only working on the top half at a time. Generously flour if the dough ever appears to be sticking. Continue until you have a nice big piece, about 12” wide and a little less than 1/8” thick.

For a bottom crust: Quickly and gently fold the dough in half, then into a quarter, and transfer the crust into the pie pan, arranging the point of the fold in the center of the pan. Unfold the crust back up again and arrange in the pan, easing the dough into the bottom so that it’s flush against the bottom and sides, and then pressing gently into place. For single-crust pie: Trim overhang slightly beyond border of pan (save trimmings for decorations or for patching) and, fold over and press down; crimp edge. For double-crust: trim overhang flush with edge of pan. Jam little patches anywhere where you need it—just massage into place or, if the patch is not sticking at all, moisten it with water first. Refrigerate shell 30 minutes.

For top crust: Slide the dough onto a rimless baking sheet and refrigerate 10 minutes (longer is okay too).

To blind bake: Preheat the oven to 375 degrees. Prick the shell all over the bottom with a fork. Line shell with foil and fill with pie weights, then bake 25 minutes. For pies that WILL NOT RETURN TO THE OVEN (i.e. banana whiskey cream pie), remove foil and weights and return crust to oven until cooked all over the bottom, 5 minutes more.


One thought on “…and another

  1. A correction to my original comment: I add chopped parsley at the end and not
    chopped garlic. Sorry food lovers out there!

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