Saturday, April 19, 2008

My First Pie


Earlier on this week I made my very first pie. I scavanged delicious recipes from all over in order to create my Frankenstein Pie Monster. I call it...

Kara's Banana Split Pie

First you need about 4-5 large bananas. I made the custard the night before, making sure to press plastic wrap against it tightly so it didn't develop a skin. The next morning I got up and baked the crust, until it was golden and flaky. I let that cool fully, ON MY WINDOW SILL! And then, and then, and then, this is how it went...

Layer 1: Thick, shiny
chocolate ganache with slices of banana pressed in a spiral into it. Pour it in while its hot and let cool completely before adding the second layer.

Layer 2: Vanilla Custard. I used a piping bag to put the custard in this pie because the custard was so thick.

Layer 3:
Slices of bananas, covered in strawberry Jam. I heated the jam in a small pot so it got to a watery consistency and poured it over the bananas. Let cool for a couple of minutes.

Layer 4:
Vanilla Custard.

Layer 5:
Bananas, smothered in caramel sauce.

Layer 6: Vanilla Custard.

Layer 7. A mountain of
whipped cream, with a slice of banana on top!

I really wish I had gotten a picture of this before I brought it to my Aunt in Burlington. It was pretty lovely looking. The crust was flakey and tasty, the combo of butter and crisco is really nice. The custard was freaking delicious and Cory and Jordan just ate bowls of it by itself. Vanilla bean is far superior to extract. The layers weren't distinct but you could taste every flavour and it was just like a DQ Banana Split, I PROMISE AND SWEAR!

Mmmmmm sweet success...

Here's the recipes I used

Williams-Sonoma Flaky pie Crust

Single Crust (9″)
6 ounces (1 1/2 cups) all purpose flour — (185 grams)
1/2 teaspoon salt
4 ounces (1/2 cup) vegetable shortening
4 tablespoons cold water — approximately

Double Crust
9 ounces (2 1/4 cups) all purpose flour — (280 grams)
3/4 teaspoon salt
6 ounces (3/4 cup) vegetable shortening
6 tablespoons cold water — approximately

With steel blade in processor, put the flour, salt and shortening (in one lump) into the bowl and process with 15 pulses. The mixture should look light and dry and will resemble tiny, irregular flakes and crumbs.

Add about 2/3 of the water and process again with 5 pulses. Add 1 more tablespoon of water (2 more, for double crust) and process with 3 pulses.

Stop and feel the dough; it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute and the dough should not form a ball; it should remain a rough, shaggy mass.

Use it right away or chill it.

Vanilla Bean Custard
From Emeril Legasse

4 cups heavy cream

1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch

1. Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.

2. Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.

3. Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.


Whipped Cream

1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon maraschino or vanilla extract

In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino or vanilla. Whip to fluffy peaks, about 2 minutes.

Butterscotch Sauce

1/4 cup water
1 cup sugar
1/4 cup unsweetened butter
1 cup heavy cream
1 tablespoon Jamaican dark rum
1/3 cup sweetened condensed milk

Combine the water, sugar and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the caramel. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling in the sauce around the pan, until thickened and a rich golden brown.

Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.


Chocolate Ganache

1/2 cup heavy cream
8 ounces finely chopped bittersweet chocolate
1 tablespoon unsalted butter

In a small saucepan heat cream to a simmer. In a bowl pour simmering cream over chopped chocolate. Add butter and stir until smooth.

4 comments:

vulcanhippy said...

First Pie eh? It looks delish !!

I made my first curry the other week, from a recipe in a book, and, just for a moment, it tasted like a curry. And then it didn't.

Do you have a Thai curry recipe?

Would you also consider indexing all your recipes in the right-hand column?

'twould be bloody usefull.

Kara said...

I think that I will do an index actually! Bravo on the curry, Ill send you my red thai curry recipe.

Wendy77 said...

As a contributing eater of said pie, my verdict is: De-fucking-lishy! I also used some of the custardy-cream bit to lure the puppy inside when he was being a stubborn pain in the ass so it gets extra points.

vulcanhippy said...

Thanks.