BANANA CREAM DAYDREAM PIE
From Sugar, Butter, Flour by Daniel Gercke, Recipe by Sheri Castle, Photo by Evan Sung.
Review by Tracey Zabar
For decades, our next-door neighbors at the beach have shared dessert with us every summer weekend. We watch the sunset over the bay, with dogs and children tumbling around us. This pie was my choice for the last dessert of the season, when we also welcomed their brand new baby grandson, little Mac. It was the perfect ending to a very sweet year.
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BANANA CREAM DAYDREAM PIE
From Sugar, Butter, Flour by Daniel Gercke, Recipe by Sheri Castle, Photo by Evan Sung.
Makes one 9 ½ -inch pie
This pie’s like a wonderful dream with a last-minute twist. You start with the rich topping. Next your tongue floats around in the soft banana custard. Then, just when you think everything’s gone all soft and sweet, you find the crunchy toffee pieces at the bottom. Surprise! This is a wonderful pie for company or for children. Best thing is, it’s not a dream—it’s the real thing.
filling
3/4 cup sugar
1/3 cup unbleached all-purpose flour
1/4 teaspoon kosher salt
3 large egg yolks
21/2 cups whole milk
2 tablespoons unsalted butter, chilled
1 teaspoon pure vanilla extract
1/2 cup toffee baking bits
2 medium bananas (see note)
9 1/2-inch blind-baked pie shell, cooled to room temperature
topping
1 cup heavy cream
3 tablespoons confectioners’ sugar
1 medium banana
1 teaspoon fresh lemon juice (optional)
1. For the filling: Whisk together the sugar, flour, and salt in medium bowl. Whisk the eggs yolks in a large bowl.
2. Heat the milk in a large saucepan over medium heat until it bubbles around the edge. Whisking continuously, add the milk to the sugar mixture in a slow, steady stream and whisk until smooth. Pour back into the saucepan and cook, stirring continuously with a heatproof spatula, for 2 to 3 minutes, or until thick enough to coat the back of the spatula.
3. Whisking continuously, add about ½ cup of the hot milk mixture to the egg yolks to temper them. Pour the eggs into the saucepan and cook, stirring continuously with the spatula, for 5 minutes, or until the custard comes to a boil and thickly coats the back of the spatula. Remove the pan from the heat, add the butter, and stir until melted. Stir in the vanilla.
4. Sprinkle the toffee bits in the pie shell. Slice the bananas into ¼-inch-thick rounds and place in the pie shell. Pour the warm custard mixture over the bananas. Chill until cold and firm.
5. For the topping: Combine the cream and confectioners’ sugar in a large bowl and beat with a mixer until stiff peaks form. Slice the banana ¼ inch thick and brush the slices with the lemon juice to keep the slices from browning if you will not be serving immediately. Pipe or spread the whipped cream onto the pie and top with the banana slices.
NOTE: Ripe, firm bananas that are yellow from top to bottom and lightly covered in brown freckles are the best choice for the filling.
PIE SHELL
1 1/4 cups unbleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cut into small cubes and chilled
3 to 4 tablespoons ice-cold water
To make the dough by hand
1. Whisk together the flour, sugar, and salt in a large bowl. Use two butter knives or a pastry blender to work in the butter until the mixture resembles coarse sand with about a third of the pieces of butter left the size of green peas. Sprinkle 3 tablespoons of the water over the flour mixture if making a single crust, 6 tablespoons for a double batch. Use a fork to toss the dry ingredients and fold in the water until the mixture forms clumps of shaggy dough. Pinch one of the clumps; if it holds together, it’s ready; if it breaks apart easily, stir in more water, 1 teaspoon at a time. Use your fingertips (palms are too warm!) to gather the clumps into a ball. Divide the mass of dough in two if making a double batch.
2. Place each dough ball on a sheet of plastic wrap, flatten into a disk about ¾ inch thick, and wrap tightly. Refrigerate for at least 3 hours and up to 3 days. This gives the pastry time to rest, so the flour can continue to absorb the liquid and the pastry will be easier to handle. For longer storage, place the wrapped pastry in a freezer bag and freeze for up to 2 months. Thaw in the refrigerator overnight before using.
To make the dough in a food processor
1. Place the flour, sugar, and salt in the bowl of a food processor and pulse 4 or 5 times to combine. Scatter the pieces of butter over the flour mixture and pulse about 8 times or until the mixture resembles coarse sand with about a third of the pieces of butter left the size of green peas.
2. Remove the lid and sprinkle 3 table-spoons of the water over the flour mixture if making a single crust, 6 tablespoons for a double batch. Pulse about 6 times or until the mixture forms clumps of shaggy dough. Remove the lid and pinch one of the clumps; if it holds together, it’s ready; if it breaks apart easily, add more water, 1 teaspoon at a time, and pulse to combine. Pour the clumps onto a work surface and use your fingertips (palms are too warm!) to gather the clumps into a ball. Divide the mass of dough in two if making a double batch.
3. Place each dough ball on a sheet of plastic wrap, flatten into a disk about ¾ inch thick, and wrap tightly. Refrigerate for at least 3 hours and up to 3 days. This gives the pastry time to rest, so the flour can continue to absorb the liquid and the pastry will be easier to handle. For longer storage, place the wrapped pastry in a freezer bag and freeze for up to 2 months. Thaw in the refrigerator overnight before using.
For a fully blind-baked pie shell
1. Preheat the oven to 350°F. Roll out the dough on a lightly floured surface to fit into your pie pan, transfer to the pan, and press gently into the corners. Line the dough with aluminum foil, making sure it covers the edge of the dough; use overlapping sheets if needed. Fill the foil with ½ inch of pie weights or dried beans. Place the pan on a rimmed baking sheet.
2. Bake in the upper third of the oven for 15 minutes, or until the crust is set and begins to dry but hasn’t taken on any color. Fold up the corners of the foil and lift out the foil and weights. Bake for 15 to 20 minutes more, or until the pie shell is golden brown all over. Place on a wire rack to cool to room temperature.
Reprinted from Sugar, Butter, Flour by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017. Text by Daniel Gercke. Recipe by Sheri Castle. Photos © Evan Sung.
