This pie should be arrested for inciting to riot! It's a scandal, a pure brutal scandal; if you make it just once you'll have to move to New Orleans to escape being plagued with requests to have it every night.
Makes 6 to 8 servings
CLASSIC CRUST
1 1/3 cups all-purpose flour
½ teaspoon salt
½ cup solid vegetable shortening
3 tablespoons cold water
Preheat the oven to 425 degrees.
Combine the flour and salt in a medium-size mixing bowl. Cut in the shortening using a pastry blender until the mixture resembles coarse meal. Sprinkle with the water, one tablespoon at a time, and toss lightly with a fork until the dough forms a ball.
Press the dough between your hands to form a 5- to 6-inch "pancake." Lightly flour a work surface and your rolling pin. Roll the dough into a circle about 1 inch larger than an upside-down 9-inch pie plate. Fold the dough into quarters and carefully unfold and press into the pie plate. Fold the edge under and flute. Prick the bottom and sides with a fork. Bake until lightly browned, 10 to 15 minutes. Remove from the oven and cool completely.
FLUFFY FILLING
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (4-serving) box lemon flavor instant pudding and pie filling mix
1 cup whipping cream, whipped
For the fluffy filling, combine the cream cheese and condensed milk in a large mixing bowl. Beat at low speed with an electric mixer until smooth. Add the lemonade concentrate. Blend well. Beat in the pudding mix until smooth. Fold in the whipped cream and spoon into the baked pie crust. Make a shallow depression in the filling 1 inch in from the edge and refrigerate.
CLEAR FILLING
½ cup cornstarch
1/3 cup plus 1 ½ cups water
4 egg yolks
½ cup fresh lemon juice
1 ½ cups granulated sugar
1 tablespoon butter
For the clear filling, combine the cornstarch and 1/3 cup of the water in a small bowl. Stir to blend. Combine the egg yolks and lemon juice in a medium-size mixing bowl. Beat until smooth. Combine the granulated sugar and the remaining 1½ cups of water in a medium-size saucepan over medium heat and cook until the mixture comes to a boil. Stir in the cornstarch mixture slowly. Cook and stir until the mixture is thick and clear. Remove from the heat.
Stir in the egg yolk mixture slowly until blended. Return to the heat. Cook and stir until the mixture just comes to a boil, 1 to 2 minutes. Remove from the heat. Stir in the butter. Cool completely, and spread gently over the fluffy filling.
TOPPING
1 cup whipping cream
2 tablespoons confectioners' sugar
¾ teaspoon pure vanilla extract
For the topping, beat the whipping cream in a small bowl at high speed with an electric mixer until stiff peaks form. Beat in the confectioners' sugar and vanilla. Spread over the clear filling. Refrigerate until firm.
APPLE PIE
The problem with baking thick apple pies is that the apples shrink as they cook, leaving a gap between the crust and the apples, which usually collapses upon cooling. You will have a nice mound of filling for this pie which will not collapse.
For the crust, make the pate brisee from the recipe in the pie section-this is the only recipe for pie crust I use.
Filling
1/2 teaspoon of grated lemon zest
1/2 cup sugar (white granulated)
1/4 cup packed light brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
5 lbs of Golden Delicious apples (they are less inclined to fall apart when cooked) peeled and cut into 1/4 inch slices
1 Tbsp. of lemon juice and
2 Tbsp. butter
Toss with apples: the lemon zest, 1/2 cup white sugar and 1/4 cup brown sugar, salt, ground ginger, and cinnamon into a large mixing bowl. Transfer apples to a large, thick-bottomed covered pan or Dutch oven and cook, covered, over medium heat, stirring frequently, until apples are just tender when poked with a fork, but still hold their shape - about 15 to 20 minutes. Put apples in a colander over a bowl to drain excess liquid. Return the juices to the pan and reduce to a syrup. Combine the apples and syrup in a bowl and continue to cool until ready to fill the pie shell.
Preheat oven to 425 degrees with a baking sheet on a rack on the lowest rung of the oven.
While the apples are cooling,remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
Add the apple filling to the dough-lined pie pan. Sprinkle on 1 Tbsp of lemon juice. Dot with butter.
Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.
Set pie on preheated, foil-lined baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425 degrees for 15 minutes. Lower the heat to 375 degrees and cook for an additional 50 minutes, until filling bubbles in the center and crust turns golden brown. If the edges of the pie seem to be in danger of burning crimp a long sheet of aluminum foil around the edges of the pan. Cool on a wire rack for 1 1/2 hours. Cut into wedges and serve with vanilla ice cream. The Caramel Sauce in the Banana Cream Pie post elevates this pie to a legend.
Yield: Serves 6 to 8.
Three unapologetically decadent pies using one basic custard pie recipe-nothing short of spectacular. Worth the effort. I included the addition of gelatin in the variations but they're probably not necessary once you gain some confidence in making a custard.
4 cups heavy cream, divided-(2 cups for the custard and two cups for the whipped topping)
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons granulated sugar, divided-(1/2 cup for the custard’s cream component, 1 cup for custard’s milk component and the final 2 teaspoons to sweeten the whipped cream)
1 vanilla bean, split in half lengthwise and seeds scraped , or 1 1/2 tsp. vanilla extract
3 large egg yolks
2 large eggs
1/2 cup cornstarch
1 recipe Graham Cracker Crust, recipe follows
3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
1/2 teaspoon pure vanilla extract
Caramel Sauce, recipe follows
Chocolate Sauce, recipe follows
Shaved chocolate, for garnish
For the black bottom banana cream pie variation: 6 ounces melted semi-sweet chocolate.
Directions
Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds (or vanilla) in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.
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.
To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.
Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons unsalted butter, melted
One mashed banana
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs sugar. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.
Yield: 1 (9-inch) crust
Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving with the pie. (The sauce will thicken as it cools.)
Yield: generous 3/4 cup
Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
Yield: generous 3/4 cup
BLACK BOTTOM BANANA CREAM PIE VARIATION:
Make the custard as directed but add 1 package unflavored gelatin in the bourbon, stir till there are no lumps. Then add the gelatin mixture to the custard. approximately 1/3 of the custard in a mixing bowl, add 6 ounces melted chocolate mix well. Pour into the bottom of the prepared pie shell. Refrigerate until the remaining custard is cooled. Layer on top of the chocolate layer your bananas and custard: Top with half the bananas, then a layer of the plain custard, another layer of bananas and the remaining custard, if you have any other bananas remaining press them into the top of the custard and chill it as described for the regular banana cream pie, covered with saran wrap pressed down to keep the bananas from discoloring. Top with whipped cream as described for the basic pie.
COCONUT CREAM PIE VARIATION
Omit bananas and make the basic Banana Cream Pie Crust (you may omit the banana in the crust recipe if you like-I keep it in there) and Custard recipes EXCEPT substitute 1 1/2 cups Asian Coconut Milk less 3 Tbsp. For softening the gelatin) for the plain milk.(shake the can well before opening). Add 1 package of unflavoured gelatin softened in the 3 Tbsp. Of the Asian Coconut Milk you had set aside, and stir into the hot custard, NO LUMPS PLEASE. Cool as directed. Toast 1 1/2 cups packaged coconut. Set about 1/3 cup for topping after you apply the whipped cream topping. Blend in the rest of the coconut into the custard, pour the mixture into the pie shell and cool completely as directed in the original recipe. Just before serving top with the whipped cream and the remaining toasted coconut.
To toast coconut, spread it in an ungreased sheet pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
If the custard separates beat using an electric mixer and it should come back together.
You may use plain pastry for the crust of any of these pies if you like. The graham cracker crust is less messy, faster and adds another dimension of flavor.
