You may also like
Categories:
flour pecans butter sugar salt flour milk water egg yolks vanilla heavy cream cream cheese confectioners sugar banana pecans cream shredded coconut cream
Viewed: 31 - Published at: 6 years agoIngredients
- 2 cups unbleached all-purpose flour
- 1 cup coarsely chopped pecans
- 1/2 pound (2 sticks) salted butter, at room temperature
- 1 cup sugar
- 1/2 teaspoon salt
- 2/3 cup unbleached all-purpose flour
- 2 2/3 cups whole milk
- 1 1/2 cups water
- 6 large egg yolks, beaten
- 2 tablespoons pure vanilla extract
- 1 1/4 cups heavy cream
- 4 ounces cream cheese, softened
- 1/2 cup confectioners sugar
- 1 large banana, thinly sliced
- 1/2 cup finely chopped pecans
- 1 cup Whipped Cream (page 193)
- 1 cup sweetened, shredded coconut
- 2 cups Whipped Cream
Method
- Preheat the oven to 350F.
- To prepare the crust, in a medium bowl, combine the flour and the 1/2 cup of pecans.
- Add the butter and use your fingers to mix it in with the flour and pecans until you have achieved a crumbly texture.
- Spread the dough evenly across the bottom and up the sides of a 9-inch deep-dish pie plate.
- (Make sure to spread the dough uniformly so that its the same thickness all around the pie plate.)
- Bake for 20 to 25 minutes, or until the crust achieves a golden brown.
- Prepare the vanilla pudding filling while the crust is baking, leaving enough time to cool before assembling the pie.
- To prepare the filling, in a medium saucepan, whisk together the sugar, salt, and flour.
- Mix in the milk and water.
- Place the saucepan over medium heat and cook until the mixture begins to simmer and the cream thickens to the point where you can insert a spoon into the mixture and the cream sticks to the spoon when removed (with none of the actual spoon visible).
- Place the egg yolks in a small bowl and stir in 1/4 cup of the heated mixture.
- Pour the egg yolks back into the cream, and simmer for 3 to 4 minutes, stirring constantly.
- Remove the saucepan from the heat, add the vanilla, and whisk until it is evenly combined throughout the cream.
- Allow the cream to cool in the refrigerator for about 1 hour before assembling the pie.
- This pie is assembled in three layers.
- Once the crust and vanilla pudding filling have cooled, begin assembling the first layer.
- In a large bowl, using an electric mixer fitted with a whisk attachment, combine the heavy cream, cream cheese, and confectioners sugar.
- Mix on high speed until well combined and stiff peaks form.
- Spread the mixture evenly across the bottom of the cooled crust.
- For the second layer, pour the cooled vanilla pudding filling over the cream cheese layer.
- Then arrange the banana slices across the layer of vanilla pudding.
- Place the pie in the refrigerator to chill for at least 1 hour before adding the final layer.
- In a large mixing bowl, using a spatula, fold the remaining 1/2 cup of pecans into the whipped cream until they are evenly distributed.
- Spread the pecan-whipped cream mixture over the banana slices, covering them completely.
- (If you choose, use a pastry bag to pipe the whipped cream, or offset spatula to spread it, to create a more finished look.)
- Sprinkle the coconut over the whipped cream.
- Evenly distribute the whipped cream garnish across the top of the pie.