PASTRY
1 1/4 cup all-purpose flour
1/2 tsp sugar
1 pinch salt
1/4 cup vegetable shortening plus
1 tbsp vegetable shortening
1/4 cup ice water (approximate)
FILLING
1 cup heavy cream
6 oz semisweet chocolate, coarsely chopp, ed
1 pinch salt
3 large ripe bananas, sliced 1 1/2 thick,, crosswise not diag.
1 1/4 cup milk
1/4 cup sugar
2 tbsp plus 2 tsp. cornstarch
2 large egg yolks
1/2 cup shredded sweetened coconut
1/4 tsp pure vanilla extract
2 cup banana brittle-recipe below
BANANA BRITTLE
2 tbsp unsalted butter
1 tbsp vegetable oil
5 tbsp sugar
3 medium semi-ripe bananas, very thinly slic, ed crosswise
3/4 tsp cinnamon
1/4 cup minced unsalted peanuts
Directions
Source: Food & Wine - November 1996 Description: Crunch banana
brittle tops a banana cream pie with
: chocolate and coconut.
Preparing the Pastry: ==================== 1. In a bowl, combine the
flour, sugar and salt. Cut in the shortening until the mixture
resembles coarse meal. Add the water and stir just until the dough
comes together. Shape into a disk, cover with plastic wrap and
refrigerate until chilled, at least 30 minutes or overnight.
2. Preheat the oven to 375øF. On a floured surface, roll out the
dough to an 11" round. Transfer to a 9-inch pie plate. Trim the
overhang to 1/2", fold it under itself and crimp decoratively. Freeze
until firm, about 10 minutes. Bake the pie shell for about 25 minutes
at 375øF. for about 25 minutes or until golden. Let cool on a rack.
Preparing the Filling: ===================== 3. In a small saucepan,
heat the cream just until boiling. Remove from the heat and stir in
the chocolate until melted. Transfer to a bowl and add the salt.
Refrigerate, sitrring often, until cooled and thickened, about 45
minutes. Arrange the banana pieces vertically on the pie shell in
concentric circles. Pour the choclate over them and refrigerate until
firm, about 2 hours.
4. Meanwhile, heat the milk in a heavy saucepan. In a bowl, combine
the sugar and cornstarch. Stir in the egg yolks, then whisk the
mixture into the milk. Whisk over low heat until the custard thickens
and almost boils, about 4 minutes. Transfer to a bowl, add the
coconut and vanilla and let stand until cooled, stirring. Refrigerate
until chilled, about 20 minutes.
5. Spread the coconut custard over the pie and refrigerate until firm,
about 2 hours. Just before serving, arrange the Banana Brittle over
the top of the pie.
BANANA BRITTLE: ============== This sweet, crunch brittle makes a fun
snack on its own or a clever decoration for sundaes, cakes and pies.
Preheat oven to 350øF. On a large baking sheet, melt the butter in
the oil. Spread to coat the pan evenly and sprinkle with 3 Tb. of the
sugar. Cover with the banana slices in a slightly overlapping layer.
Sprinkle with the remaining 2 Tb.sugar, the cinnamon and peanuts.
Bake for about 20 minutes, or until the slices around the edge are
crisp and golden. Let cool slightly so they firm up. Transfer the
browned slices to a plate and bake the remaining slices for about 3
minutes or until browned.
(MAKE AHEAD): The brittle can be wrapped in wax paper and kept in an
air-tight container for up to 5 days.
From the recipe files of suzy@gannett.infi.net
Servings: 1 pie 9"
Banana~ Chocolate & Coconut Cream Pie Recipe brought to you by Recipe Ideas
Categories: Banana; Chocolate; Dessert; Fruit; Pie
The History of Recipes
Academics have traced the existance of recipes far back into the distant past, in truth as far back as the early Egyptians, and maybe even further. However, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to academics are some clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As our culinary historical trip moves on a few more years there were two books dating from the 1300s : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are not about the indian food that is familiar to us all today, but rather accounts of the types of meals on the menues of the upper classes of the time. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including spices such as basil and rosemary. These new foods and spices caused an increase in recipe manuscripts, most of which are now in private cookery archives. During the succeeding few hundred years, the upper classes tried to offer the best banquets, and because of this chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording the recipes of their peers. By the arrival of the 20th century, cookery books are starting to become popular due to higher levels of literacy, leisure time and having more disposable income. Like it or not, the introduction of television gave us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Banana~ Chocolate & Coconut Cream Pie recipe.
