A seemingly endless state legislative session, a crawling infant, and a defunct computer have all conspired against me and this blog. But now that we have a new computer, I can now happily write a post for this long neglected blog. I was about to post a piece on a tofu and noodle dish, but the temporary return of my interest and energy in blogging is for me at least, a cause for celebration and what is there in life worth celebrating unless there’s pie?
The pie here is banana cream. Although bananas are my least favorite fruit, I have a deep, dark love for banana cream pie. When I was little, my mom once bought me a banana cream pie for my birthday instead of a cake. Normally when I tell people that story, they oddly feel sorry for me but I was not a disappointed 6-year-old. Not at all. I can only guess it’s because banana aside, banana cream pie has some of my favorite things from when I was little– vanilla pudding and whipped cream. I remember always asking for vanilla pudding cups when I was a kid and as for whipped cream, well even as an adult, I could honestly sit down with a giant bowl full of it and a spoon and be deliriously happy.
So I made a banana cream pie to satisfy a craving for one. This pie, however, is not your regular banana pudding in pie form banana cream pie. This one has a thick but quick pastry cream, rich with vanilla, and is layered with a puree of roasted bananas to intensify the banana flavor. I also added layers of firm, under-ripe banana slices for texture. Finally, the whole pie is frosted with whipped cream and sprinkled with toasted almond slices for a little crunch. It’s perfect when you cut a slice and eat it with a tall glass of cold milk. I doubt anyone would feel sorry for you if you had this instead of cake for your birthday.
- Your favorite pie crust, pre-baked. I used a half portion of the baked flaky pastry recipe from The Joy of Cooking.
- 3 ripe, on the verge of overripe, medium bananas.
- 2-3 under-ripe (some yellow but spots of green) bananas.
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 cups heavy cream, separated
- 2 teaspoons pure vanilla extract, separated
- 1 tablespoon granulated sugar
- 3 tablespoons sliced almonds, toasted
Preheat your oven to 375 degrees F. Place the ripe bananas on a baking sheet that has been lined with parchment paper. Bake for 15-20 minutes or until banana peels are a deep, dark brown. Let bananas cool enough to touch then using a paring knife, split the bananas lengthwise and scoop the flesh into a food processor fitted with a steel blade. Puree until smooth. Set aside.
Make the pastry cream by making the pudding according to package directions, only using cold heavy cream instead of milk and adding a teaspoon of vanilla. Chill until set. While pastry cream sets, slice the under-ripe bananas into 1/4 inch thick rounds.
Assemble the pie by spreading half of the roasted banana puree on the bottom of a cooled, prepared crust. Top with half of the pastry cream. Spread the remaining banana puree on top of the pastry cream and cover with a single layer of banana slices. Top with remaining pastry cream then cover with plastic wrap and set pie in the fridge to chill and set for at least an hour. Right before serving, whip the remaining 2 cups of heavy cream with an electric mixer. Let the mixer go for about a minute on medium speed before adding the sugar and remaining teaspoon of vanilla then crank the mixer up to medium high speed. Whip until you have peaks that hold their shape when you lift up the beaters, about 3-4 minutes. Spread an inch thick layer of whipped cream over the pie. If you want to get fancy, you can put some of the whipped cream in a pastry bag fitted with a star tip and make curls around the border of the pie. (See my sloppy attempt in the picture above, but hey! I’m a lobbyist not a pie decorator!) Set a circle of banana slices around the edge of the pie then place 2-3 slices in the center. Sprinkle with toasted almonds and serve.