Liberty Cafe Banana Cream Pie
1 1/2 cups all-purpose flour plus flour for rolling
1/2 teaspoon salt
1/4 cup solid vegetable shortening, chilled
1/4 cup unsalted butter, chilled
4 to 8 tablespoons ice water
Combine the flour and salt in a food processor fitted with the metal
blade. Add the shortening and butter and process using on/off pulses
until the mixture is the size of peas. Add the water 1 tablespoon at
a time, processing until the dough just begins to come together.
Form the dough into a ball. Flatten into a disk. Wrap in plastic and
refrigerate until chilled, at least 1 hour.
Preheat the oven to 350 degrees F.
Remove the chilled dough from the refrigerator. Let soften slightly
Roll out the dough on a lightly floured surface to a 10-inch round,
about 1/8-inch thick.
Transfer the dough to a 9-inch pie dish. Crimp the edges
decoratively. Line the dough with foil and pie weights or dry beans
to keep the crust from bubbling up during baking. Bake until the
edges of the crust are lightly browned, about 10 to 15 minutes.
Remove the weights and foil and continue to bake for 5 to 7 minutes,
until the whole crust is golden brown. Transfer to a rack. Let cool
2 cups whole milk
1/2 vanilla bean, split lengthwise
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
3 tablespoons unsalted butter
Pour the milk into a large saucepan and place over low heat. Scrape
in the seeds from the vanilla bean, then add the pod, as well. Heat
until warm. Stir in 1/4 cup of the sugar and continue to warm until
small bubbles form around the edge of the pan, about 5 to 7 minutes.
Using an electric mixer, beat together the flour, cornstarch, eggs
and remaining 1/4 cup sugar until smooth. Slowly whisk the warmed
milk into the egg mixture.
Return the mixture to the saucepan. Stir over low heat until thick
and slightly bubbly, about 10 minutes. Remove from heat. Strain into
a large bowl. Add the butter and stir until melted. Press plastic
wrap directly onto the surface of the pastry cream. Let cool, then
refrigerate until chilled.
1 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
4 to 5 bananas, peeled and cut into 1/4-inch slices
Chocolate shavings (for garnish)
Beat together the cream, sugar and vanilla extract in a large bowl
until stiff peaks form.
Assembly: Spread a thin layer of pastry cream in the crust. Top with
a layer of bananas. Continue to layer bananas and pastry cream until
you reach the top of the crust, finishing with the pastry cream to
prevent the bananas from turning brown.
Top with the whipped cream and garnish with chocolate shavings.
Serves 8 to 10. Per serving: 420 calories, 7g protein, 43g
carbohydrate, 26g fat (13g saturated), 124 mg cholesterol, 162mg
sodium, 1g fiber
Source: Liberty Cafe - San