No More Mr. Nice Pie
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index

Recipes

BANANA CREAM PEANUT BUTTER PIE WITH CORNFLAKE  CRUST

11/29/2016

0 Comments

 
Picture
makes one 9” pie
 
Cornflake/Peanut Butter Crust
 
3 cups cornflakes, processed in food processor until consistency of medium-fine crumbs
2 tablespoons dark brown sugar
pinch salt
3 tablespoons unsalted butter, melted and cooled
¼ cup creamy peanut butter, room temperature
 
Lightly butter a 9” pie plate. In a large bowl, combine cornflake crumbs, brown sugar, salt, butter and peanut butter. Mix thoroughly; if it doesn’t hold together when you pinch a bit between your fingers, add an additional tablespoon or two of cornflake crumbs. If it feels too dry, add the slightest bit of additional melted butter. Press the crumb mixture along the bottom and up the sides of a 9” pie plate. Chill for 15 minutes. Preheat the oven to 325 degrees F. Bake the pie crust for 8 minutes. Remove to a rack to cool while you prepare the filling.
 
Filling-
 
4 large egg yolks
⅓ cup cornstarch
2 cups whole milk, divided (1½ cups is heated, ½ cup is whisked with yolks and cornstarch)
1 cup heavy cream
½ cup granulated sugar
¼ teaspoon salt
1 tablespoon unsalted butter
¼ cup + 2 tablespoons creamy peanut butter
2 teaspoons vanilla extract
3 medium ripe bananas
¼ cup heavy cream (this will be whipped and folded into the custard)
 
Garnish-

​½ cup heavy cream whipped and lightly sweetened with 1 tablespoon confectioners’ sugar
banana slices to garnish
 
In a small bowl, whisk together the egg yolks, cornstarch and ½ cup cold milk. Set aside. In a large heavy-bottomed saucepan, combine the remaining 1½ cups milk, 1 cup heavy cream, sugar and salt. Warm the mixture over low heat until hot but not boiling. Add a few tablespoons of the hot cream mixture into the egg yolk/cornstarch/cold milk mixture, whisking constantly. Continue gradually adding the hot cream mixture, whisking, until all of it has been added to the yolks. Pour this back into the saucepan and increase the heat to medium-high. Cook the custard, constantly whisking the mixture and getting into the corners of the saucepan, for about 8-10 minutes until it is thick and just begins to come to a boil. Reduce the heat to low, simmering the custard for about 5 minutes until thick and smooth. Remove the pan from the heat, add the butter, peanut butter and vanilla. Use a rubber spatula to gently combine the pastry cream thoroughly with the peanut butter. Pour the mixture through a fine mesh strainer set over a medium bowl. Place a piece of plastic wrap on top of the custard to prevent a skin from forming. Place the bowl of pastry cream over an ice bath to expedite cooling.  When the custard has cooled, whip the ¼ cup of heavy cream until soft peaks have formed. Fold the whipped cream into the cooled custard.
 
Slice the bananas, placing them over the cooled pie crust. Spread the custard evenly over the bananas. Cover with plastic wrap and refrigerate until ready to serve. Garnish with additional lightly sweetened whipped cream and banana slices. Cover and refrigerate any leftovers.
 

0 Comments



Leave a Reply.

    Archives

    March 2025
    January 2025
    July 2024
    February 2024
    January 2024
    September 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    November 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    May 2021
    April 2021
    February 2021
    January 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013

    RSS Feed

Artwork by Retsu Takahashi
© Ellen Gray All Rights Reserved 2014
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index