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This isn't a banana! It's a Cream Pie in disguise!
[Opening jingle]
Right. I'm gonna make a proper Cream Pie with proper custard.
None of this packet custard or instant banana pudding mix.
To make my little drop of custard, I've got 600 ml of whole milk,
120 g of sugar,
4 beaten egg yolks, 5 tablespoons of cornstarch, a teaspoon of vanilla flavouring
and a quarter of a teaspoon of salt.
I'm also gonna need 250 g of ready-made shortcrust pastry or you can make your own,
284 ml of double cream or whipping cream or heavy cream
and 4 or 5 bananas. The riper the better.
Unpack your shortcrust pastry
and drop your pastry into a 9-inch pie dish.
Line it up, central.
Shortcrust pastry has this nasty habit of shrinking when you cook it.
So, I'm overlapping the pastry over the edge of the dish to allow for that.
Just gonna cover this with a little bit of cling film and I'm gonna pop it back in the fridge
to chill and let the dough relax.
Now my pastry is nicely chilled.
I'll line it with some baking paper,
pour in some baking beans or some lentils.
Whatever you'll use for this purpose
'cos we're gonna blind bake this crust
before we put the filling in.
Press them down. Make sure you get all the corners.
We'll bake this in the oven at a 180 degrees Celsius for 15 minutes.
OK. That's had 15 minutes. Now I'll take out the beans.
Prick the base all over with a fork.
Now we'll pop this back in the oven for another 5 to 10 minutes.
Alright. My pie is looking good. It's nicely baked.
I can now trim it to size.
I prefer to do this while it's warm.
There we are. The birds are certainly gonna be happy today.
Here, birdy birdy birdy birdies...
Now I'll leave this to cool completely.
Meanwhile, slice your bananas
and when your pie crust is cold, put a single layer of banana on the bottom.
Right! I think I'm ready to make some custard.
Put the milk, sugar, vanilla flavouring, salt and cornflour in a large pan.
Turn on the heat and with whisking, bring it to a simmer.
As it comes to a simmer, it will start to thicken.
This is when you really need to be stirring it most.
Now I'll turn down the heat and just simmer it gently for 2 minutes.
After 2 minutes, remove it from the heat,
pour a little bit of the milk into the eggs,
whisk to mix.
Then put the egg back into the milk
and beat well.
When it's all mixed, pop it back on the stove and simmer it for a further 2 minutes.
♫ We love making custard. ♫
♫ Feel like making custard ♫
After about 2 minutes, remove the custard from the heat
and pour in just enough custard to cover the bananas.
Spread it around
and pop in another layer of banana.
More custard captain!
I find that doing it while the custard's hot
means you haven't got custard standing around
with a skin forming on it, starting to go lumpy.
If you want to and you're so inclined, you can probably fit a third layer of banana in there but
I think I'm quite close to the rim here so just gonna put the rest of the custard in.
Right. I'm gonna leave this to cool now before I do anything else with it
which presents me with the opportunity to finish the leftover custard! Hmm... Hmm...
Can't beat fresh custard!
Now when the pie is...what?
... Ooh! Thanks!
Now when the pie is cool enough, you can pop it in the fridge.
When your pie is well chilled, it's time to beat the cream
and in a few tablespoons of icing sugar as well if you feel so inclined.
When the cream is stiff enough that it holds its shape,
you can use it to decorate the pie. I'm piping it on
which you can just as easily just spread it on.
Well, I think my work here is done. I'm gonna pop this in the fridge for a couple of hours.
Hands up! Who'd like some Banana Cream Pie?
Banana Cream Pie is a really cool recipe but if you happen to just forget to put the bananas in,
you've made Vanilla Cream Pie! Fantastic!
Join me next time in Titli's Busy Kitchen with me Titli Nihaan.
Until next time... Khuda hafiz.
[Closing jingle]