When Hatfield is not baking, she’s judging our pie contest! Click here to learn more about the 4th Annual Good Food Pie Contest. It’s coming up this Saturday, September 8th, at LACMA.
Read below for Hatfield’s recipe.
(From Karen Hatfield of Hatfield’s)
2 ¼ c flour
½ tbsp + ½ tsp salt
2 tbsp sugar
6oz butter, cold and diced in ½ ” cubes
3 oz shortening
1 tbsp rum
½ c water
- Measure out shortening and put in the freezer.
- Combine rum and water and keep cold.
- Place dry ingredients in mixer bowl.
- Add butter cubes, a handful at a time. Paddle for a few minutes until the butter pieces are about the size of a pea.
- Add shortening, 2 tbsp at a time. Be careful not to paddle the shortening too much.
- Add the in liquid ingredients and shortly mix.
- Stop the mixer once the liquid is incorporated.
- Roll out the dough into a thin sheet and place in a pie crust.
- Par bake with weights until slightly browned, about 12 minutes.
- Set aside.
3 c cream
1 c milk
2 ripe bananas, plus more for topping
¼ c sugar
2 whole eggs
6 egg yolks
½ c plus 1 tbsp sugar
½ tsp vanilla extract
Pinch of salt
- Scald first four ingredients. Pull off heat and let steep until cooled.
- Strain with a fine mesh strainer.
- Re-heat liquid and temper into eggs, yolks, and sugar.
- Strain the mixture and chill.
- Add vanilla extract and salt.
- Pour into par baked crust and bake in a 325 degree oven for 10 minutes. Rotate and continue baking for 10 minutes or until liquid is set.
- Let the pie cool completely.
- Top with sliced bananas and whipped cream and shaved chocolate.