You know how they say that after a while dogs start to look like their owners (or vice versa…but the former is much more tactful/politically correct)?
Well. Apparently that’s also true for pies.
And if this pie was any indication in the way it deconstructed itself upon any and all attempts to scoop it out of the pan…I think we can infer that it’s momma was a bit frazzled while making it.
With a “a bit” being an understatement. It was much more like full blown.
You see, I had originally set out to make the banana butterscotch cream pie from David Lebovitz’s Ready For Dessert but after two failed butterscotch-making attempts, which left my house smelling like burnt brown sugar and my spirits broken, I decided that that was not quite going to work.
Plus I had run out of brown sugar and was about to run out of butter so if that third time wasn’t a charm we were really going to be in disaster mode.
So there I was with a sink full of hardened burnt brown sugar caramel-crusted pots and pans and a rapidly diminishing supply of ingredients, asking myself….
What ingredient that I always have in the house in overabundance also goes oh so perfectly with bananas and chocolate?
I think we all know where this is going. Peanut butter – saving pies and taking names since the time of the Aztecs.
So I whipped up a peanut butter-infused pastry cream and voila – problem solved. I’m afraid that in my discombobulation, however, I may have not let it thicken up enough, hence the oozing seen above.
But I just told people it was kind of like pudding. And after one bite…they didn’t notice or care. They just kept eating.
One year ago…Red Lentil Soup with Lemon
Two years ago…Back on Track Wheat Berries and Chickpea Salad
Three years ago…Brussels Sprouts with Pecans and Capers, Quick Pickled Red Onions, The LOLA Burger, One Hour Hamburger Buns
Four years ago…Polenta Gratin with Spinach and Mushrooms
For the crust:
- 1 1/2 cups crushed chocolate cookie crumbs (I used chocolate Teddy Grahams)
- 3 tbsp sugar
- 4 tbsp unsalted butter, melted
For the peanut butter pastry cream:
- 2 cups whole milk
- 1/2 cup sugar
- pinch of salt
- 5 large egg yolks
- 3 tbsp cornstarch
- 4 tbsp cold unsalted butter, cut into 4 pieces
- 1/2 cup creamy peanut butter
- 1 1/2 tsp vanilla extract
- 2-3 medium bananas
- pinch of fleur de sel or sea salt
For the topping:
- 1 cup heavy cream
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- cocoa powder for dusting
- Preheat the oven to 350.
- For the crust, grease a 10-inch pie plate. In a medium bowl, mix together the cookie crumbs, sugar and butter until well-combined. Press into the pie plate in an even layer across the bottom and up the sides. Freeze for at least 30 minutes. Bake until it feels firm, about 10 minutes. Let cool.
- To make the pastry cream, combine the milk, 6 tbsp sugar and salt in a saucepan over medium heat. Heat until simmering, stirring frequently.
- Meanwhile, whisk the egg yolks with the remaining 2 tbsp sugar in a medium bowl. Whisk in the cornstarch until thick, about 30 seconds.
- When the milk has come to a simmer, pour about 1/2 cup of it into the egg yolk mixture, whisking constantly as you do. Repeat with another 1/2 cup of milk. Pour this into the pan with the remaining milk and bring to a simmer, stirring frequently, until the mixture is thickened and a few bubbles start to burst on the surface of the cream.
- Remove from the heat and stir in the butter, peanut butter and vanilla. Strain the pastry cream through a fine-mesh sieve into a medium bowl.
- Peel and cut the bananas into 1/4-inch thick slices and layer in the bottom of the cooled crust. Pour the peanut butter pastry cream into the crust. Cover with plastic wrap and refrigerate until chilled, about 2 hours or overnight.
- To make the topping, whip the heavy cream until it forms soft peaks. Add in the sugar and continue whipping until it holds firmer peaks. Sprinkle the top of the pie with fleur de sel. Spread the whipped cream topping over the pie. Garnish with a cocoa powder dusting.