Banner Banana Cream Pie
Recipe By: Rose Levy Beranbaum
Published in: The Pie and Pastry Bible

1 recipe Flaky Pie Crust Beranbaum -- pre-baked for a 10" pie
2 Tablespoon orange juice
1 Tablespoon lemon juice
6 bananas -- firm but ripe 7" long
1 recipe Pastry Creme Baranbaum
1 1/2 cup Pastry Cream
Creme de Banana -- optional

Topping:
2 cups heavy cream
2 Tablespoon sugar
2 teaspoon vanilla extract
1/2 teaspoon Cobasan

Optional garnish:
White chocolate curls

Make the pie crust. Blind bake the crust.

Slice the bananas and toss with the fruit juice and liqueur . Let macerate for awhile, then before you put it in the pastry cream drain the juice off
well and pat the fruit a bit.

Make the pastry cream. After it's chilled mixed with the drained fruit and fill the pie shell. Top with the whipped cream and white chocolate curls, if
using.

Cobasan is a stabilizer.

I made this 9/17/09. This recipe makes a dynamite cream pie. And the orange is a really good addition to the lemon for good flavor as well as keeping
the fruit from turning brown.

Serves: 8

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Flaky Pie Crust Beranbaum
Recipe By: Rose Levy Beranbaum
Published in: The Pie and Pastry Bible, page 25 (see 7 for making your own pastry flour)

8 Tablespoon butter -- unsalted cut into bits and frozen
1 1/3 cup Flour Ap or 1 1/3 cups Pastry flour plus 4 teaspoons flour
1/8 teaspoon salt
1/8 teaspoon baking powder
3 ounce cream cheese -- cold
1 1/2 Tablespoon ice water
1 1/2 teaspoon vinegar

Food Processor method:

Cut the butter into small (about 1/4 inch) cubes. rap it in plastic wrap and freeze it until frozen solid. at least 30 minutes. Place the flour, salt,
and baking powder in a re-closable gallon size freeer bad and freeze for at least 30 minutes.

Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.

Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the
frozen butter cubes and pulse until none of the butter is larger than the size of a pea. Toss with a fork to see it better.)

Remove the cover and add the water and vinegar. Pulse until most of the butter is the size of a small pea. The mixture will be in particles and will
not hold together. Spoon the mixture into the plastic bag. (For a double crust pie, it is easiest to divide the mixture in half at this point.)

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles
and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.

Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell
and lattice, divide it in a ratio of two third; one third or use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller
part into a rectangle.)

This recipe makes 10"pie shell or 9" Deep-Dish

Refrigerated, up to 2 days; frozen up to 3 months.

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Pastry Creme Baranbaum
Recipe By: Rose Levy Beranbaum
Published in: The Pie and Pastry Bible

2 large eggs (3 ounces)
3 Tablespoon cornstarch
2 cup half and half
1/2 cup sugar
2 inch(es) vanilla bean
pinch salt
1 Tablespoon unsalted butter

Have a strainer set over a small bowl near the range.

In a small bowl, whisk together the eggs and cornstarch. Gradually add 1/4 cup of the half and half, whisking until the mixture is smooth and the
cornstarch is dissolved.

In a medium heavy nonreactive saucepan, place the sugar and vanilla bean and using your fingers, rub the seeds into the sugar. Stir in the remaining 1
3/4 cups of half and half and the salt. Over medium heat, bring the mixture to a full boil, stirring occasionally. Whisk 2 Tablespoons of this hot
mixture into the egg mixture. Pass the egg mixture through a strainer into a small bowl.

Bring the half and half mixture back to a boil over medium heat. Remove the vanilla pod. Quickly add all of the strained egg mixture whisking rapidly.
Continue whisking rapidly for about 20 to 30 seconds, being sure to go into the bottom edge of the pan. The mixture will become very thick. Remove the
mixture from the heat and whisk in the butter. (If not using the vanilla bean, whisk in the vanilla extract at this point.) Immediately pour the
mixture into a bowl and place a piece of greased plastic wrap directly on top of the cream to prevent a skin from forming. Allow it to cool to room
temperature, about 1 hour, then refrigerate until cold.

http://www.terryanddave.com/Terry

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