I don't know about anyone else but when I get a new bon appetite or Food & Wine magazine in the mail I get a little happy. There are usually only a few recipes I am willing to try but there are always good articles to read and plenty of splendid food photos to look at. :-)
When I got the latest issue of bon appetite I saw a Banana Cream Pie w Salty Bourbon Caramel listed on the cover and I was instantly hungry for it. Little did I know that when I saw the picture I was going to start drooling! I've never been so eager to try a recipe. I was so eager I tried it that night.
I, of course, had to adjust a few ingredients. First, I'm not a huge fan of peanuts and to me it seemed pecans made more sense to go with banana. So, I substituted and I almost ate the crust by itself. :-) Second, I added a little more vanilla flavoring to the pastry cream. I really wanted to add some vanilla bean, but I didn't have any so I added some Vanilla Nut Flavoring. Aside from those two adjustments I followed the recipe and it was quite delicious.
The only other thing I have to add is that this was my first time making a pastry cream/pudding. My first attempt (pictured below) was a fail because I was afraid to cook it too long…don't be. Once it's cooked you blend it so if it does get "chunky" no worries. The second time I made the recipe (pictured above) I used cupcakes liners and made mini banana cream pies.
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| First attempt, doesn't look beautiful but certainly was tasty. |
Ingredients:
3 ripe bananas
Crust:
1 1/4 cups pecans
1/2 cup all-purpose flour
1/2 tsp salt
1/4 baking soda
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 Tbsp unsalted butter, room temperature
1 large egg yolk
1/4 tsp vanilla
Vanilla Nut Pastry Cream:
2 cups whole milk
3/4 cup heavy cream
1/2 cup granulated sugar
3 Tbsp cornstarch
2 Tbsp all-purpose flour
1/4 tsp salt
5 large egg yolks
1/4 cup unsalted butter, cut in 1/2" slices
1 tsp vanilla
1 tsp vanilla nut flavoring
Caramel:
1/4 cup heavy cream
1/2 cup sugar
1 Tbsp corn syrup
1 Tbsp water
3 Tbsp unsalted butter, cut in 1/2" slices
1/4 tsp salt
1 tsp vanilla
Directions:
Crust:
1. Preheat oven to 350º. Have 9" pie dish or tart pan ready.
2. In a food processor pulse the pecans until coarsely ground. Set 1/4 cup to the side for garnish.
3. For about 2 min pulse the pecans.
4. In a medium bowl whisk flour, salt, and baking soda.
5. With an electric mixer beat the sugars, butter, and pulsed pecans for 2 minutes.
6. Beat in egg yolk and vanilla until well blended.
7. Slowly add dry ingredients. Do not over mix.
8. Places dough in pie pan and spread to the edges. Bake for 12-15 minutes.
Vanilla Nut Pastry Cream:
1. Bring milk and heavy cream to a simmer.
2. In a large bowl whisk sugar, cornstarch, flour and salt.
3. Add egg yolks, whisking until smooth. Mixture will be very thick.
4. Gradually add the milk/cream mixture to egg yolk mixture, whisking constantly.
5. Return to saucepan and cook over medium heat until thick whisking constantly for around 3 minutes.
6. Transfer to a blender with butter and vanilla. Pulse for 1-2 minutes. Transfer to a bowl and cover with plastic wrap. Chill for at least 2 hours.
Caramel:
1. In a medium saucepan stir sugar, corn syrup, and water over medium heat until sugar is dissolved.
2. Increase heat and cook until sugar is a deep amber color, about 6-8 minutes.
3. Remove from heat and add heavy cream. Caramel will bubble vigorously!
4. Whisk in butter, salt and vanilla. Cool.
Assembly:
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| In the crust make a thin layer of pastry cream |
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| add sliced bananas |
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| alter until the crust is full |
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| top with whipped cream, caramel, and pecans |
