Title: Maple Banana Cream Pie
Categories: Fruit Dessert Pie
Yield: 8 Servings

4	lg	Egg Yolks -- Lightly Beaten
3/4	c	Maple Syrup
3	tb	Cornstarch -- Plus 1
		Teaspoon
1/8	ts	Salt
1 1/4	c	Milk
1/2	c	Heavy Cream
1 1/2	ts	Vanilla Extract
2	md	Bananas -- Ripe
3/4	c	Heavy Cream -- Cold
2	tb	Maple Syrup
1 1/2	c	All-Purpose Flour
	pn	Salt
4	tb	Unsalted Butter, Cold -- Cut
		Into Bits
1/4	c	Vegetable Shortening, Cold
		Cut Into Bits
3	tb	(To 4)
		Filling-----
		Toppping-----
		Pie Shell-----
		Ice Water

1. Make Pie Shell. 2. Prepare filling: Whisk egg yolks and syrup in small bowl until blended. 3. Mix cornstarch and salt in heavy medium saucepan. Whisk in milk, 1 Tbs at a time, until mixture is smooth and free of lumps. Gradually whisk in remaining milk and the cream. Add egg mixture; whisk until blended. 4. Heat, stirring constantly, over med-high heat to full rolling boil. Reduce heat to low; cook, stirring constantly, 2-3 mins. Remove from heat and stir in vanilla. Place a piece of plastic wrap directly on filling to prevent skin from forming. Let cool on wire rack at least 25 mins. 5. Cut bananas into 1/4-inch thick slices. Arrange on bottom of cooled pie shell. Gently pour cooled filling over bananas. Cover surface with plastic wrap. Refrigerate until completely cooled, at least 3 hours. 6. Just before serving, make topping: Beat cream in mixing bowl to soft peaks. Fold in maple syrup and continue beating until stiff enough to hold its shape. 7. Remove plastic wrap from pie. Spread whipped cream evenly over pie with spatula, or spoon into pastry bag fitted with large star tip and decorate pie with cream rosettes. PIE SHELL: 1. Stir flour and salt together in large mixing bowl. Add butter and shortening; cut in with pastry blender or 2 knives until mixture resembles coarse crumbs. 2. Sprinkle 1 Tbs ice water evenly over flour mixture. Stir and toss lightly with fork. Continue adding water and stirring just until dough holds together. Gather dough into ball, then shape into thick disk. Refrigerate, wrapped in plastic wrap, at least 1 hour. 3. Roll out dough on lightly floured surface to 13-inch circle. Line 9-inch pie plate with pastry. Trim overhang to 1/2 in. Turn overhang under and press to form rim that stands 1/2 inch higher than plate. Crimp or flute rim decoratively. Using fork, prick bottom and side of pastry every 1/2 inch. Refigerate 30 mins. 4. Heat oven to 425 F. 5. Press piece of aluminum foil over bottom and side of pastry. Fill pie shell 2/3 full with pie weights or dried beans. Bake on rack in lower third of oven until set and very light golden around edges, 10-12 mins. Remove foil and pie weights; bake until bottom of pastry is dry and just beginning to brown, 8-10 mins longer. Let pie shell cool on wire rack before filling.

Recipe By : Good Food - March 1987

From: Dan Klepach Date: 04-04-96 (02:59) Occ Bbs (33) Cooking

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