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Banana cream pie in almond crust

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Ingredients/Components

butter, softened - 3/4 c
sugar - 1/2 c
large egg - 1 item
ground, toasted almonds
flour
salt - 1/8 tsp
baking powder - 1/8 tsp
unflavored gelatin
cold water - 3 Tbsp
vanilla - 1 Tbsp
milk - 1 c
large egg yolks - 3 item
cornstarch - 1 Tbsp
heavy cream, divided
ripe bananas, sliced - 4 item
powdered sugar - 1/3 c

How to make banana cream pie in almond crust:

Filling:1 1/2 tsp. unflavored gelatin3 Tbsp. cold water1 Tbsp. vanilla1 c. milk3 large egg yolks1/3 c. sugar1/8 tsp. salt1 Tbsp. cornstarch1 1/4 c. heavy cream, divided4 ripe bananas, sliced1/3 c. powdered sugar For pastry: Beat sugar and butter together well. Add egg and beat. Combine remaining ingredients. Divide into 2 balls. Freeze 1 for later use and refrigerate other for 1 hour. Roll out and fit into 1 (9-inch) pie plate. Bake 10 minutes in 350° oven until golden.

For filling: In bowl, sprinkle gelatin over water to soften for 5 minutes. Mix vanilla and milk and heat in saucepan; bring to boil. Combine sugar, cornstarch and salt. Gradually whisk in egg yolks, then hot milk. Bring all to boil, whisking constantly. Cook on low for 2 minutes. Remove from heat and stir in gelatin until dissolved. Refrigerate for 30 to 45 minutes, until it mounds. Beat 3/4 cup cream in bowl to soft peaks. Gently fold in gelatin mixture. Fold in bananas and pour into cooled crust. Beat remaining cream and beat in powdered sugar until stiff. Spoon on top of pie.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

Average rating: 3, total votes: 9

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