Banana cream pie in almond crust
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Banana cream pie in almond crust
  Pie    Crust    Bananas    Creams    Almonds  
Last updated 6/12/2012 1:06:43 AM. Recipe ID 32331. Report a problem with this recipe.
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      Title: Banana cream pie in almond crust
 Categories: Desserts, Pies, Restaurants, Fruits
      Yield: 8 Servings
           For Crust:
      6 tb Unsalted butter -- at room
    1/4 c  Sugar
      1 sm Egg -- beaten slightly
      1 c  All-purpose flour
    2/3 c  Finely chopped toasted
    1/8 ts Baking powder
    1/8 ts Salt
           For Filling:
      2 tb Water
      1 ts Unflavored gelatin
      1 c  Milk
      1    Vanilla bean -- split
      3 lg Egg yolks
    1/3 c  Sugar
      1 tb Cornstarch
  1 3/4 c  Whipping cream -- chilled
    1/3 c  Powdered sugar
      3    Bananas -- thinly sliced
  Crust:  Cream butter and sugar in processor until smooth.  Add flour,
  almonds, baking powder and salt and process just until combined.
  Gather dough into a ball, flatten into a disk and refrigerate 1 hour
  in plastic wrap.  (Can be made 2 days ahead.  Keep chilled.  Let
  stand briefly at room temperature to soften before continuing.)
  Press dough into 9" glass pie plate, trimming excess even with edge of
  dish. Crimp edge decoratively. Refrigerate 1 hour.
  Preheat oven to 350x.  Line crust with foil.  Fill with dried beans
  or pie weights.  Bake 12 minutes.  Remove beans and foil and bake
  until crust is set and edges are golden brown, about 20 minutes.
  Transfer to rack and cool.
  Filling:  Pour water into small bowl.  Sprinkle gelatin over.  Let
  stand 10 minutes to soften.  Pour milk into medium saucepan.  Scrape
  seed from vanilla bean into milk; add bean. Bring to simmer. Whisk
  yolks, sugar, and cornstarch in medium bowl until thick.  Gradually
  whisk in hot milk. Return mixture to saucepan and cook over medium
  heat until mixture just begins to boil and thicken, whisking
  constantly, about 3 minutes.  Add softened gelatin and stir to
  dissolve. Strain mixture into medium bowl. Press plastic wrap onto
  surface of pastry cream and chill until cool, about 30 minutes.
  Using electric mixer, beat cream and powdered sugar in a large bowl to
  stiff peaks. Carefully fold 1 1/2 c whipped cream into pastry cream.
  Fold in bananas. Spoon mixture into crust. Spoon remaining whipped
  cream into pastry bag with medium star tip.  Pipe whipped cream over
  filling, covering completely.  Chill until set, at least 3 hours and
  up to 6 hours.

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Recipe ID 32331 (Apr 03, 2005)

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