Help: Flaky Pie Pastry
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- ¼ cup cornstarch
- ½ cup granulated sugar, divided
- ¼ teaspoon salt
- 4 large egg yolks
- 2 cups milk (preferably whole milk)
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter, room temperature
- 3 large or 4 medium ripe bananas
- 1½ cups whipping (heavy) cream
- ¼ cup confectioners' (powdered) sugar
- About 1 ounce white chocolate for curls
- Prepare Flaky Pie Pastry, blind-bake the pie crust. Set aside.
- In a small mixing bowl, combine cornstarch, ¼ cup sugar, and salt; whisk together to mix. Set aside.
- In a medium mixing bowl, whisk the egg yolks then add the cornstarch mixture and whisk until thoroughly blended. Set aside.
- In a medium, non-reactive, heavy-bottomed pan over medium heat, combine the milk and remaining ¼ cup sugar. Bring the milk mixture to a simmer stirring constantly with a rubber spatula or wooden spoon, remove from the heat.
- Temper the eggs: Very slowly, in a thin stream, pour about ½ cup of the hot milk mixture into the beaten eggs while quickly whisking the two together with a wire whisk. Return the egg mixture back to the rest of the hot milk, pouring back slowly while quickly whisking the two mixtures together. Return to medium-low heat, constantly whisking quickly with the wire whisk and scraping over the bottom of the pan, cook until the mixture just comes to a boil, continue to cook while whisking constantly for an additional 2 minutes. Remove from heat.
- Add the vanilla extract and butter and stir until melted and completely blended.
- Pour the cream filling into a medium-sized bowl and place a sheet of plastic wrap directly on the surface while the filling is cooling to prevent a skin from forming. Let cool about 10 minutes.
- Peel the bananas, slice in half lengthwise, and then cut crosswise into slices about ¼ inch thick. Using a large rubber spatula, gently fold the banana slices into the still warm filling.
- Pour the warm filling into the baked pie crust. Place a sheet of plastic wrap directly on the surface of the filling. Refrigerate about 4 hours or until filling is set.
- In a large mixing bowl, using an electric mixer beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until barely stiff peaks form. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
- Spread the whipped cream over the pie filling using a rubber spatula, offset spatula, or the back of a spoon to form attractive swirls and peaks.
- Sprinkle white chocolate curls on top. Tip: Use a vegetable peeler to shave curls from a block or bar of room temperature chocolate.
- Serve: Cream pies are best served immediately or served the same day. Refrigerate until ready to serve. Refrigerate leftovers.