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Ingredients
Crisp Pie Crust
- 1 stick (8 tablespoons) unsalted butter, soft
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour*
Banana Fruit Spread/Jam
- 2 large very ripe bananas (about 300 g)
- 1/4 cup (50 g) Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons (30g) lime juice
Filling
- 3 cups (720 g) milk
- 3/4 cup (150 g) Imperial Sugar Extra Fine Granulated Sugar
- 3 large eggs + 1 egg yolk
- 6 tablespoons (54 g) cornstarch
- 1/2 teaspoon salt
- 10 tablespoons (140g ) unsalted butter
- 2 teaspoons vanilla extract
- 2 ripe bananas
- 1 tablespoon lime juice
Finishing
- Homemade Caramel Sauce, optional
- 1 1/2 cups (360 g) heavy cream
- 2 tablespoons (25 g) Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 1/3 of a 100 gram chocolate bar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- For crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Scrape well, mix again. Add salt and vanilla.
- Sift flour and add on lowest speed mix with above ingredients until just combined. Do not overmix.
- Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
- Meanwhile, chill your work surface area by placing 1-2 cookie sheets filled with ice cubes on the area.
- Set aside a deep dish 9-inch pie pan and preheat oven to 385°F.
- Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire pie pan. Place dough into place and remove excess.
- Prick bottom of pie shell with a fork. Place in oven. Using pie weights or beans is not necessary.
- After 4-5 minutes of baking, check pie. If bubbles are forming, prick again with a fork. If a small area of sides has collapsed, press it back up. Bake until pie shell is golden or golden brown, about 12-14 minutes. Time will depend on thickness and type of pie vessel used. Place and keep in the freezer.
- For banana fruit spread, mash together bananas, sugar, and lime juice in a small saucepan. Stir to a boil. Whisk while boiling or use an immersion blender to remove any lumps for a smooth mixture. Cover and set aside. This fruit spread can be used on toast, etc.
- Place milk in a saucepan large enough to hold all ingredients. Add 1/2 cup (100 g) of listed sugar. Bring to a boil.
- Meanwhile, in a separate bowl, beat eggs and egg yolk until well combined. Add remaining sugar and very quickly whisk together. Add cornstarch and salt. Pour about 1 cup of heated/near-boiling milk into the egg mixture. Whisk quickly.
- Pour tempered egg mixture into boiling milk, and whisk rapidly until mixture forms thick bubbles and has thickened. Remove from heat.
- Add banana fruit spread, combine gently with a whisk and just until combined. Over-whisking at this stage can prevent proper setting. Cut butter in small slices and stir with a spatula and vanilla.
- Cut bananas in slices. Toss with lime juice.
- Transfer about 1/4 of cream into pie shell. Place sliced bananas onto cream. Cover with another 1/4 of cream and line with more banana slices. Repeat process ending with cream on top. Level surface very well. Chill for at least one hour.
- If using caramel, spread a thin layer over surface of cream.
- Whip heavy cream, sugar, and vanilla extract to firm peaks. Fit cream in a pastry bag fitted with a medium/large French star tip.
- Pipe cream on surface. Using a vegetable peeler, shave edges of a chocolate bar into small shavings and place on whipped cream.
