Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Posting date for the next recipe is May 20th!
Peanut Butter Banana Cream Pie
Baked Explorations, by Matt Lewis and Renato Poliafito, p.60
For the vanilla wafer crust:
6 ounces vanilla wafer cookies
6 tablespoons (3/4 sticks) cold unsalted butter, cut into 1/2 inch cubes
2 tablespoons sugar
For the banana pudding filling:
1/3 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 cup heavy cream
1/2 cup whole milk
2 large egg yolks
1 vanilla bean
1 tablespoon unsalted butter
3 ripe bananas, peeled
2 tablespoons orange juice
For the peanut butter topping:
3 ounces cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)
2/3 cup heavy cream, chilled
Preheat the oven to 350 degrees F and position the rack in the middle.
Make the vanilla wafer crust:
Place the vanilla wafer cookies, butter, and sugar in a food processor. Pulse in short bursts until the mixture resembles a moist crumb. Turn the mixture out into your pie plate and press it into the bottom and up the sides. Using the back of a large spoon will help you to create an even crust.
Bake the crust until it is golden brown, 10 to 12 minutes. If it begins to puff while baking, use the back of the spoon to press it gently down. Allow the baked crust to cool completely.
Make the banana pudding filling:
In a medium saucepan, whisk together the sugar, cornstarch and salt. Slowly, while whisking continuously, stream in the cream, then the milk. Add the egg yolks. Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds into the saucepan. Whisk until the mixture is combined. Discard the bean.
Turn the heat to medium-high and, whisking occasionally, bring the mixture to a boil, about 5 minutes. Remove the pan from the heat, add the butter, and stir vigorously for about 2 minutes to release excess heat. Spread the warm pudding over the cooked crust and chill the pie until the filling is completely cool, about 1 hour.
After the filling has chilled, thinly slice the bananas on a diagonal. Toss the slices in the orange juice. Transfer the banana slices to a paper towel and pat them dry. Arrange them in a single layer over the pudding to cover it completely. Return the pie to the refrigerator while making the peanut butter topping.
Make the peanut butter topping:
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and confectioners’ sugar until smooth. Add the vanilla and peanut butter, and beat until just combined.
In a clean bowl of a standing mixer, use the mixer fitted with a whisk attachment and whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the topping is uniform in color.
Spread the peanut butter layer evenly over the bananas on the pie. Chill for at least 3 hours or as long as 8 hours.
Just before serving, thinly slice the banana on a diagonal and toss it with the orange juice.
Arrange the banana slices around the top edge of the pie, then arrange chocolate-covered peanuts around the edges of the banana slices, if desired. Serve immediately.
The pie tastes best if eaten within 24 hours. On the rare occasion that you have leftovers, wrap the pie in plastic wrap, and refrigerate it for up to 3 days.