Recipe: Banana Cream Pie

PIE-A-DAY #5

This week on the show, Roxana Jullapat of Cooks County tells Evan that pastry cream is the mother sauce of pastry kitchens.

One way to use it? This Banana Cream Pie, which comes to us from the New York Times’ Jennifer Steinhauer, who adapted the recipe from Clementine Bakery.

Read the instructions below, and click here to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.

Banana-Cream Pie

(From from Jennifer Steinhauer of the New York Times, who adapted the recipe from Clementine Bakery)

For the graham shell

1 ¼ cup graham-cracker crumbs, about 10 or 11 whole crackers

1 teaspoon sugar

4 tablespoons butter, melted

For the pastry cream

1 2/3 cups milk

¼ cup plus 3 tablespoons sugar

½ vanilla bean, seeds scraped out and reserved

3 tablespoons cornstarch

1 large egg

2 large egg yolks

1 ½ tablespoons butter

For assembly

1 ½ cups heavy cream

¼ cup crème fraîche

3 ½ medium bananas, sliced into 3/8-inch-thick rounds.

1. For the graham shell: Preheat oven to 325 degrees. In a bowl, combine the crumbs and sugar. Add the butter and mix, first with a fork, then with your fingers, until the crumbs are moistened. Pour the mixture into a 9-inch pie pan, using a flat-bottomed cup to press the crumbs evenly. The edges of the shell will be crumbly. Bake until lightly browned, 9 or 10 minutes. Cool completely.

2. Prepare the pastry cream: In a medium saucepan over medium heat, combine the milk, cup sugar and the vanilla bean and seeds and bring to a simmer. Over a small bowl, sift the remaining 3 tablespoons sugar with the cornstarch. In a large bowl, whisk together the egg and yolks.

3. When the milk comes to a simmer, discard the vanilla bean. Add the cornstarch mixture to the eggs and whisk until well combined.

While whisking the egg mixture, slowly pour in about 1/4 of the milk. Transfer this mixture into the saucepan, set over low heat and simmer, whisking constantly, until it reaches the consistency of thick pudding. (Be careful not to curdle the eggs.) Remove from the heat and stir in the butter until incorporated. Pour into a shallow bowl, place plastic wrap directly on the surface and chill.

4. To assemble: Using an electric mixer or a whisk, whip the heavy cream and crème fraîche into peaks. Transfer the pastry cream to a large bowl and whisk until smooth. Fold in 1/2 cup of the whipped cream. Line the bottom of the cooled pie shell with a layer of bananas. Fold the remaining bananas into the pastry cream, then spoon it evenly into the shell. Mound the remaining whipped cream on top, swirling it decoratively. Chill and serve within 24 hours. Serves 8. Adapted from Clementine in Los Angeles.