…with cinnamon pastry cream and chocolate cookie crust.
Sounds amazing, huh? That’s why we’ve been waiting to make it for over a year. We finally had a chance. Most people who see me every day thought we were out of my mind for talking about it for a week straight. Too bad they didn’t get to taste it! Yes, this is the same pie that got comments on our giveaway post. Sorry. It took us months to post because we just couldn’t figure out how to describe to you how awesome it really is. Just take our word for it. Make this pie ASAP!
This recipe seems complicated when you first look at it. It’s actually really simple, though. It consists of three main parts, two of which can be done ahead of time, and one that’s just whipping cream – so make the crust and pastry cream the day before, and on the day you’re serving it, just assemble. If you are like us and serve dairy for shabbat lunch, you can make it in advance and serve it tomorrow! Your guests will think you’re a pastry genius. Really it’s just the book I got it from.
It’s very different and slightly harder than Bobby Flay’s banana cream pie that we made last year. Which one do you prefer?
For the crust:
- 7 ounces chocolate cookies
- 2 tablespoons of butter, melted and cooled
1. Grind cookies in food processor.
2. add melted butter, mix until the crust comes together.
3. Add to 9 inch pie plate, and spread evenly across bottom and up the sides.
4. Bake at 350 degrees for 8-10 minutes. Let cool. Wrap in plastic and let sit at room temperature for up to 3 days.
For the Pastry Cream:
- 1 1/2 cups whole milk
- 1/2 teaspoon cinnamon
- 1 large egg
- 2 large egg yolks
- 6 tablespoons sugar
- 1/4 cup all purpose flour
- 3 tablespoons unsalted butter, cold
1. Pour the milk into a medium saucepan. Heat until the milk is just simmering, remove from heat.
2. In a medium bowl, whisk together egg, egg yolks, cinnamon, and sugar until smooth.
3. Add the flour and whisk some more, until smooth
4. Pour about 1/2 cup of the milk into the egg mixture, whisking constantly to temper the yolks. Pour back into the sauce pan (while whisking, of course)
5. Heat the mixture, whisking constantly, until it reaches a boil. Cook for another minute until the cream is very thick.
6. Remove from heat and whisk in the butter. Strain it over a bowl and place plastic wrap directly on surface of the cream. Cool completely either in a bowl of ice water or in the fridge.
For the whipped cream:
- 1 1/4 cups heavy cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
1. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla until soft peaks form.
- 1 1/2 ounces bittersweet or semi sweet chocolate
- 1 tablespoon heavy cream
- 3 bananas
1. Melt chocolate and heavy cream in microwave and stir, making sure it’s smooth. Spread evenly over the cookie crust.
2. Slice bananas thinly and mix them in the pastry cream immediately (to prevent browning).
3. Add pastry cream to crust, spreading evenly to the edge.
4. Spread whipped cream on top of the pastry cream, making sure the filling is completely covered.
5. Garnish with additional cookie crumbs or chocolate shavings.
6. Refrigerate for 30 minutes before serving.
Pingback: Banoffee Pie - The Kosher Foodies()
Pingback: Braised Leeks | The Kosher Foodies()
Pingback: Coconut Cream Pie | The Kosher Foodies()