Banana Cream Pie

I got this recipe from a lovely Thai language blog (the owner is a cute woman who likes to share her knowledge about food and sweet things, she lives in USA), if you want to take a look just click here. The search for this recipe happened when I have a lot of banana in the house, banana cake seen to be boring (I want to try something different and delicious). I look at this recipe (with a mouth watering picture, then I think I have to make it.

The original recipe (Banana Cream Pie-in Thai language) called for a peanut butter sandwich cookies but I don’t wan to go out so I make the crust by using the pasta frolla, that I find it great for every sweet tart, but this time I scale down it to a small quantity (if you read about CHESTNUT AND WHITE CHOCOLATE TARTLET you will remember that the quantity of the original recipe is very much).

The pie comes out very good, I like the gentle taste of the cream that mix very well with the banana, and I have a good recipe to use banana than making a cake.

SWEET PASTRY

9 inch pie crust

250 g	all-purpose flour
60 g	caster sugar
160 g	unsalted butter , plus extra for greasing
	pinch of salt
1	egg
1 teaspoon	natural vanilla extract

Using a food processor, process the flour, sugar, butter and salt for about 10-12 seconds until the mixture resembles fine breadcrumbs, then put the mixture in a bowl.

If making by hand, put the flour, sugar and salt in a bowl, cut the butter into pieces and work it into the flour with your fingertips.

Make a well in the middle of the flour- and-butter mixture and add the egg, egg yolks and vanilla extract. Stir to incorporate the flour evenly until you have to begin using your hand.

Bring the dry and wet ingredients together. Dust work surface with flour, remove the dough from the bowl and knead it on the floured surface for a few minutes until it is smooth and homogeneous.

It is now ready to be rolled. Roll out the dough to a thickness of about 5mm (1/4 inch).

Carefully lift it up with the rolling pin, and ease it into the pie pan.

Chill the tart cases for at least 30 minutes before baking.

Preheat the oven to 180°C

Bake blind the pastry for about 20 minutes. Remove the weight and fully bake the pie until the pastry is just turning golden for about 20 minutes more. Remove the pie pastry from the oven, let cool before making the filling.

Note: if you want to use peanut butter cookie, the recipe call for 8 oz of the cookies put in the food processor with 1/8 salt and 2tbsp melted butter,

Pie Filling

200 g	sugar
1 cup	Whole milk
1 cup	Whipping cream
1/8 tsp	salt
2 tbsp	Corn flour
1 tbsp	All purpose flour
2	Large egg
1 tbsp	Rum
2 tbsp	Butter (cut into small pieces)
½ tsp	Vanilla Extract
2	Large banana
To serve	Whipped cream
	Shaved chocolate

Cut the banana and put in the prepared shell.

In a medium pot, whisk together sugar, salt, corn flour, and all purpose flour, set aside.

Whisk together egg and rum, then add milk and whipping cream whisk to combine.

Pour egg mixture in to the flour mixture whisk to prevent lumping.

Put the pot over medium low heat, stir with a whisk all the time until the mixture is thicken and bubble, take of the heat put the butter and vanilla in the pot and whisk to combine. Then pour into prepared pie shell, wait until cool enough then cover with plastic and refrigerate for 6 hours before serve.

To serve put the pie in a dish drop a spoonful of whipped cream on top and sprinkle shaved chocolate over the pie.