Pi Day is coming up on 3/14 so thot it a good time to start a pie thread...

REC: Banana Cream Pie

Banana Cream Pie
Woman’s Day Magazine, March 1993

1/3 cup plus 3 tbl. butter or margarine
35 vanilla wafers, crushed fine (1-1/2 cups)
1/2 cup sugar
1/4 cup cornstarch
2 cups milk
3 large egg yolks
1 tsp. vanilla
3 medium-size firm ripe bananas

Topping:
1-1/2 cups heavy whipping cream
1 tbl. powdered sugar
1/2 tsp. vanilla

1/2 banana, sliced
2 strawberries, sliced
2 tbl. toasted sliced almonds
2 tbl. bottled caramel topping

Lightly spray a 9” glass pie plate with cooking spray.
For the Crust: Cut the 1/3 cp. butter into small pieces in a medium size microwave-safe bowl. Microwave on high about 15 seconds until soft but not melted. Add cookie crumbs and stir with a fork until blended. Press firmly and evely over bottom and up sides of pie plate. Microwave crust on medium for 2 to 2-1/2 min., rotating dish 1/2 turn until crust is set. Let cool before filling.
For the Filling: Mix sugar and cornstarch in a 2-quart microwave-safe bowl. Gradually whisk in milk, then egg yolks until well blended. Microwave, uncovered, on high 4-1/2 to 5-1/2 minutes, stirring once, until mixture starts to rise around edges - watch carefully because it will boil over quickly. Continue cooking on high 1 to 1-1/2 minutes, stirring once, until filling starts to thicken. Whisk in remaining 3 tbl. butter and the vanilla until custard has a pudding consistency. Place plastic wrap directly on custard to prevent skin from forming and refrigerate 1 hour until cool.
To assemble: Peel bananas, quarter lengthwise and cut crosswise in 1/2” pieces. Mix with 1 cup of the cooled custard. Spread over bottom of crust. Spread remaining custard on top. Refrigerate 3 hours or up to 1 day (bananas will darken slightly).
Topping: Beat cream with mixer until slightly thickened. Beat in powdered sugar and vanilla until stiff peaks form when beaters are lifted. Drop dollops of cream around edge of pie. Arrange sliced bananas, strawberries and almonds, then drizzle with caramel topping. Refrigerate until serving.

 
Cheez! This is GREAT! I've been looking for a Key Lime Pie that doesn't use condensed (feh!) milk.

I'm making this when I have friends over for dinner in a couple of weeks. Should go perfectly with gumbo.

We have a Key Lime tree in the backyard and always wind up using them as one would use regular limes.

Again, many thanks

 
REC: Strawberry-Rhubarb Pie with Crunchy Streusel Topping

Strawberry-Rhubarb Pie with Crunch Topping

Pastry for DOUBLE-CRUST 9-INCH PIE
1 cup SUGAR
½ cup + 2 Tbsp KING ARTHUR PIE FILLING THICKENER
3 cups sliced RHUBARB
2 cups small STRAWBERRIES
2 Tbsp UNSALTED BUTTER
1 tsp MILK
1 tsp SUGAR

Preheat oven to 425°F. Line a 9” pie plate with half of pastry; set aside.

Combine sugar, and pie filling thickener; add rhubarb and strawberries and toss gently. Let sit about ½ hour.

Spoon strawberry-rhubarb mixture into prepared pastry shell. Top with thin slices of butter. Top with a ½ inch strip, lattice. Brush pastry with milk; sprinkle with sugar then the crunch topping.

Bake on a cookie sheet (to catch drips) at 425°F for 12 to 15 minutes, then turn to 375°F for 40 or 45 minutes until golden brown. Cool on a rack. Serve warm or at room temperature with the best vanilla ice cream you can find.

Crunch Topping

3 Tbsp ALL-PURPOSE FLOUR
1 Tbsp SUGAR
Dash SALT
1 Tbsp BUTTER, at room temperature

Combine the flour, sugar and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust.

 
Vidalia Onion Pie

VIDALIA ONION PIE
Yield: 8 servings

CRUST
1 1/2 cups all-purpose flour
1/2 tablespoon sugar
1/2 teaspoon kosher or Hawaiian salt
1/4 cup cold all-vegetable shortening, cut into small pieces
1/4 cup cold unsalted butter, cut into small pieces
1/4 cup cold water
1 egg yolk and 1 teaspoon water for egg wash.

Directions

All ingredients should be cold. Combine all the dry ingredients in a large
mixing bowl. Add shortening and butter. Using a pastry blender, cut in the
shortening and butter until the mixture resembles course meal.
Drop by drop, add the cold water. Mix in with the fingertips, not hands as the
palms will warm the dough. Continue mixing water in until the dough begins to
hold together without being sticky but not crumbly.

Place dough in plastic wrap. Fold over plastic wrap and press down to form a
disk. This will make rolling out easier after chilling. Finish wrapping in
plastic and place in the refrigerator for at least one hour.

Lightly spray a deep 9-inch pie pan or 8 1/2 fluted flan pan with vegetable
cooking spray. Roll out dough and place in pie plate. Return to the refrigerator
until filling is ready. Makes pastry for 9-inch single-crust pie.

FILLING
2 pounds Vidalia onions, thinly sliced
1/2 cup unsalted butter
3 eggs, beaten
1 cup sour cream
3 tablespoons all-purpose flour
1/4 teaspoon of kosher or Hawaiian salt
1/2 teaspoon freshly ground black pepper
Freshly grated Parmesan

Directions

Preheat oven to 450 degrees. Brush egg wash on the inside of pie crust. Return
to refrigerator until filling is ready.

Over medium heat, melt butter. Add onions and saute until translucent. Do not
brown.

Combine eggs, sour cream, and flour. Add to onion mixture. Season with
salt and pepper and pour into chilled pie crust. Top with grated cheeses.

Bake for 20 minutes. Reduce oven temperature to 325 degrees and bake for an
additional 20 minutes or until center is set.

 
On my to-try list: Triple Chocolate Pudding pie with cappuccino Cream

TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM

Chill the pie for at least six hours before serving or make it up to two days ahead.

INGREDIENTS:

Crust:
9 whole chocolate graham crackers
1 tablespoon sugar
Pinch of salt
6 tablespoons unsalted butter, melted

Filling:
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Topping:
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract

Garnish: (optional)
Chocolate-covered espresso beans*

DIRECTIONS:

Preheat oven to 350 degrees F/180 degrees C. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.

For Filling:
Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)

For Topping:
Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)

Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans (optional) and serve.

Makes 8 servings.

*Market Tip:
Chocolate-covered espresso beans are sold at specialty foods stores, cookware stores, and coffee bars.

Bon Appétit July 2003

http://www.epicurious.com/recipes/recipe_views/views/108325

http://www.epicurious.com/images/recipesmenus/2003/2003_july/108325.jpg

 
Buckhead Diner White Chocolate Banana Cream Pie

Buckhead Diner White Chocolate Banana Cream Pie

Source: Buckhead Diner - Atlanta, Georgia (as found in Bon Appetit Archives)

Pastry Cream:
1 cup milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon chilled unsalted butter, cut into pieces
3 ounces imported white chocolate
(such as Lindt), finely chopped

Bring milk and vanilla bean to boil in heavy medium saucepan.

Whisk yolks and sugar in medium bowl until pale and thick. Whisk in cornstarch. Whisk 1 cup milk into yolk mixture. Return mixture to saucepan and whisk until custard boils and thickens, about 30 seconds. Pour into bowl. Whisk in butter, then white chocolate. Press plastic wrap onto surface of pastry cream to prevent skin from forming. Refrigerate until well chilled. (Can be prepared up to 2 days ahead.)

Sweet Pastry:
1/2 cup chilled unsalted butter, cut into pieces
1/4 cup plus 1 1/2 teaspoons granulated sugar
2 teaspoons beaten egg
1 cup plus 2 tablespoons unbleached flour
4 ripe bananas, peeled and sliced
1 tablespoon fresh lemon juice
1 1/2 tablespoons banana liqueur
1 1/2 tablespoons white cr me de cacao liqueur
1 cup chilled whipping cream, whipped to peaks
White chocolate curls
Unsweetened cocoa powder

Mince butter with sugar in processor using on/off turns. Add egg and blend until just combined. Add flour and blend using on/off turns until mixture resembles coarse meal. Gather dough into a ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Let dough soften slightly at room temperature before continuing with recipe.)

Heat oven to 350 degrees F.

Roll dough out on heavily floured surface to 13-inch round. Brush off excess flour. Transfer dough to 9 1/2-inch pie dish; crimp edges. Butter a large foil round. Fill with dried beans or pie weights, Bake until crust sides set, about 12 minutes.

Carefully remove foil and weights. Pierce dough with fork. Bake until golden brown, about 5 minutes. Cool on rack.

Toss bananas with lemon juice and fold into pastry cream. Fold in liqueurs. Gently fold whipped cream into pastry cream. Spoon filling into pie shell. Top with white chocolate curls, covering completely. Sift cocoa powder over. (Can be prepared 30 minutes ahead.)

NOTE: If you'd like to simplify preparation somewhat, you can top the custard with a thin layer of whipped cream, then sprinkle lightly with cocoa powder. The assembly should be done shortly before serving.

 
Am. Test Kitchen has updated their Key Lime Pie last Sat.

On the phoenix PBS TV station last Sat. they had this one. They said that they wanted a recipe without any raw eggs. I haven't tried it yet.

Icebox Key Lime Pie
6/2007

Be sure to use instant pudding that requires no stovetop cooking for this recipe. We use regular supermarket (Persian) limes-tasters thought bottled lime juice lacked depth of flavor. We much prefer our easy homemade crust to store- bought versions.

Serves 8 to 10
Crust

8 whole graham crackers , broken into smaller pieces
2 tablespoons sugar
5 tablespoons unsalted butter , melted

Filling

1/4 cup sugar
1 tablespoon grated lime zest
8 ounces cream cheese , softened
1 (14-ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 1/4 teaspoons unflavored gelatin
1 cup fresh lime juice from 6 to 8 limes
1 teaspoon vanilla extract


1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.

2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.

3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.

 
On my try list: Momofuku's Crack Pie

Can't recall who posted this recently, maybe GayR? But how could something called crack pie not make it on the try me list?!

Momofuku's Crack Pie

Total time: 1 1/2 hours, plus cooling and chilling times

Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can
substitute 9-inch pie tins, but note that the pies will require additional
baking time, about 5 minutes, due to the increased thickness of the filling.


Cookie for crust


2/3 cup plus 1 tablespoon (3 ounces) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (2 1/2 ounces) light brown sugar

3 tablespoons (1 1/4 ounces) sugar

1 egg

Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and
salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl
using an electric mixer, beat the butter, brown sugar and sugar until light and
fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until
fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until
golden brown and set, about 20 minutes. Remove from heat and cool to the touch
on a rack. Crumble the cooled cookie to use in the crust.

Crust

Crumbled cookie for crust

1/4 cup (1/2 stick) butter

1 1/2 tablespoons (3/4 ounce) brown sugar

1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor
and pulse until evenly combined and blended (a little of the mixture clumped
between your fingers should hold together). Divide the crust between 2 (10-inch)
pie tins. Press the crust into each shell to form a thin, even layer along the
bottom and sides of the tins. Set the prepared crusts aside while you prepare
the filling.

Filling

1 1/2 cups (10 1/2 ounces) sugar

3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 teaspoon (3/4 ounce) milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus a scant 2 tablespoons heavy cream

1 teaspoon vanilla extract

8 egg yolks

2 prepared crusts

Powdered sugar, garnish

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder.
Whisk in the melted butter, then whisk in the heavy cream and vanilla.

3. Gently whisk in the egg yolks, being careful not to add too much air.

4. Divide the filling evenly between the 2 prepared pie shells.

5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325
degrees and bake until the filling is slightly jiggly and golden brown (similar
to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

6. Refrigerate the cooled pies until well chilled. The pies are meant to be
served cold, and the filling will be gooey. Dust with powdered sugar before
serving.

Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1
gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams
sugar; 125 mg. sodium.

http://www.latimes.com/features/food/la-fo-crackpie11-2010feb11,0,3355019.story

 
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