If only its bigger brother were so successful. When I cut into the big one, the filling was not quite soupy, but not as firm as it should have been. I initially thought the recipe was at fault and was going to direct readers to this earlier recipe, but the fault lay with me. In the rush of Labor Day, I refrigerated the big one for only half the recommended time, thinking the filling had set enough, and tended to other things. But later at home when I cut into the mini-pie, which had been refrigerated all day, the consistency was perfect. So don't follow my example, but follow the recipe!
This post was linked to:
Sweet Treats Thursday
Sweet Tooth Friday
Tea Party Tuesday
Sweets for a Saturday
Banana Cream Pie
From Martha Stewart's Pies & Tarts
½ recipe Pate Brisee
½ cup granulated sugar
¼ cup cornstarch
¼ tsp coarse salt
2 cups milk
4 large egg yolks (I discovered you can omit 2 for health reasons)
2 tbs cold unsalted butter, cut into pieces
3 ripe bananas, halved lengthwise, thinly sliced crosswise
1½ cups heavy cream
2 tsp confectioners' sugar
½ tsp pure vanilla extract
On a lightly floured surface, roll out dough to a 13-inch round, ¼ inch thick. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
Preheat oven to 425°. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Reduce heat to 375°. Remove weights and parchment, and bake until golden brown, about 20 minutes more. Let cool completely on a wire rack.
Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
Pour milk mixture through a fine sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is set, 4 hours (or, wrapped in plastic, up to 1 day).
In a chilled bowl, beat together cream, confectioners sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks. Sprinkle chocolate curls on top, and serve immediately.