January 30, 2012

assembly required




Go bananas!


I had 4 egg yolks leftover from another recipe and I looked into what I can use them in.  I came across this recipe for Banana Cream Pie and decided to give it a go.

This recipe is all about assembly.  If you like putting Ikea cabinets together you'll love this.

First you make your crust,



then you spread some chocolate on top of that,


then you spread half your custard on top of that,

then you place your bananas on top of that,

then, the rest of the custard goes on top of that (see step 3 picture above).  And finally the whipped cream and the chocolate chips (or shavings) top it all off.


With the assembly and the refrigeration needed after almost each step, this recipe took me a good half day.  If you like bananas and custard though, this is for you.


Retro Banana Cream Pie

1-1/2 cups (375 mL) graham wafer crumbs
1/3 cup (75 mL) butter, melted
2 oz (57 g) semisweet chocolate, melted

4 egg yolks
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) cornstarch
3 cups (750 mL) milk
2 tbsp (30 mL) butter
1 tsp (5 mL) vanilla
2 small bananas, sliced
 
1 cup (250 mL) whipping cream
2 tbsp (30 mL) semisweet chocolate, grated

Filling: In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup (125 mL) of the milk; set aside.

In heavy saucepan, heat remaining milk over medium heat until bubbles form around edge; whisk into yolk mixture. Return to pan and cook over medium-low heat, stirring, until thick enough to mound on spoon, about 5 minutes. Stir in butter and vanilla. Scrape into bowl. Place plastic wrap directly on surface; refrigerate just until cooled, about 2 hours.

In bowl, stir graham wafer crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes. Drizzle melted chocolate over bottom of crust; spread evenly with back of spoon. Refrigerate until set, about 10 minutes. Without stirring custard, spoon half over chocolate. Arrange banana slices over top, overlapping slightly. Top with remaining custard. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.

Garnish: In bowl, whip cream. With spatula, spread to cover top. Sprinkle with grated chocolate (I used chocolate chips).