Hamer's Kristie Scott--a perennial winner in local cook-offs and recipe contests, offers up a delicious pie that will definitely satisfy.
Ingredients:
Pie or Tart Shell Crust
1 ¾ cups flour
2/3 cup sugar
½ pound butter, cut into 1 inch pieces chilled
1 egg
1 tsp. vanilla extract
White Chocolate Pastry Cream
1 cup milk
1 vanilla bean, whole
3 TBSP cornstarch
¼ cup sugar
¼ tsp. salt
2 eggs
¼- ½ cup white chocolate chips
Pie Assembly
2 ¼ cups heavy cream
½ cup confectioner’s sugar
1 TBSP of Banana extract
1 ½ cups of the White chocolate pastry cream, chilled
6 ripe bananas
1 11-inch tart shell, baked and cooled (see recipe)
White chocolate, thick piece for garnish
Chocolate chips for garnish
Cocoa powder for garnish
Directions:
Pie or Tart Shell Crust
Place the flour and sugar in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add half the cold butter and mix for 30 seconds, then add the remaining butter. Continue to mix until all the butter is cut into the flour and the mixture resembles sand.
Lightly beat together the egg and the vanilla in a small bowl, then add it to flour and butter. Continue to mix until a dough ball forms. If the dough does not form a ball after 1 minutes, add a few drops of water.
Remove the dough from the mixer. Wrap in plastic wrap and chill.
Preheat over to 350 degrees. Have ready an 11-inch removable bottom tart mold (or larger pie pan). On a floured surface, roll out the dough into a 1/8 inch thick circle large enough to fit the mold. Press the dough in to the tart mold. Refrigerate for 10 minutes, then bake the crust for 16 to 18 minutes or until it is golden brown and crisp.
White Chocolate Pastry Cream
Pour the milk into a heavy bottom 2 quart saucepan. Split the vanilla bean in half lengthwise and scrape out the seeds with the back of a small knife. Add the seeds and pod halves to the milk. Heat the milk until it is about to boil. While the milk is heating, whisk together the cornstarch, sugar, salt and eggs until smooth. Add ¼ of the hot milk to the egg mixture to temper it, then add it all back to the pan with the remaining milk. Whisk to combine, and continue to cook on medium heat, stirring constantly.
When the custard thickens, remove it from the heat and whisk in the white chocolate. Pour the pastry cream into a container and place a sheet of plastic wrap directly on top of the cream so no skin forms. Refrigerate until completely cool.
Pie Assembly
Whip the heavy cream until soft peaks form. Add the sugar and extract and whip to very stiff peaks. Place the cold pastry cream into another bowl and soften by mixing it with a rubber spatula. Slice the banana into the pastry cream and stir to combine. Fold in the whipped cream. Mound the filling in the middle of the tart shell and smooth it down to the edge. To serve, carefully cut the pie into 8 to 10 slices before garnishing. Using a vegetable peeler, shave enough white chocolate and milk chocolate curls on top of each slice to cover the pastry cream. Dust the top with cocoa powder. Serve immediately or refrigerate.
