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Great Recipe for Banana Cream Pies

Keeno, Ernest and Tucan Tom all like banana cream pies and so do I!  This is a great recipe found at the baker chic website, and I wanted to share it with you.


Mini Banana Cream Pies
Crust (makes just enough for 12 single muffin-sized crusts.)
Ingredients
2 3/4 cups all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons coarse salt
2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water, plus more if needed

Filling:
5 egg yolks
1/4 cup cornstarch

3 cups half-and-half
1 3/4 cups granulated sugar
2 teaspoons of vanilla
3 Bananas

Topping:
1 1/2 cups heavy cream
3 tablespoons of powdered sugar
Banana slices to garnish (optional)

Directions
Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds).
Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate for at least 1 hour (or up to 2 days).

While dough is chilling make the Pudding.
Whisk together the egg yolks, cornstarch, and 1 cup of the half and half in a medium bowl. Place the remaining 2 cups of half and half and the sugar in a large saucepan and bring to a boil. Slowly whisk about 1/2 cup of the hot half and half mixture into the egg yolks and then whisk the egg yolks and half and half into the hot half and half. Cook over medium high heat, whisking constantly, until the mixture just comes to a boil. Continue to cook whisking constantly for 1 minute or until thickened. Add the vanilla and the whisk until smooth. Strain the custatrd through a fine meshed sieve into a medium bowl. Place the bowl of custard into the ice water and stir occaionally until cool. Refridgerate until thoroughly chilled.

When the dough is chilled roll on a lightly floured surface until it is about 1/4 inch thick. Using a 4-5 inch round cutter, cut circles of dough and transfer them to the muffin tins. Smooth the rounds into each tin and crimp the edges with your fingers or the back of a knife. (See picture above.) Trim excess dough if needed. 

Chill the dough to set for about 15 minutes. Meanwhile pre-heat oven to 375. Bake Mini-pie shells for 15-20 minutes or golden brown. (Note: this crust would normally require the use of pie weights. It seemed silly to do that for each small pie, but the crust did puff up a bit. If you don't want to use weights,  just flatten the dough a bit after baking.)

When the pudding is almost ready, Put your mixing bowl and beaters in the freezer for about 5/10 minutes or until very cold. Then, whip together the heavy cream, powdered sugar, and vanilla extract until peaks form, about 5 minutes at the most. 

When crusts are cooled, remove them from tins. (Mine came out very easily.) Fill with a few thin slices of banana, a spoonful of the chilled pudding, another layer of banana and then a final dollop of pudding. Spoon or pipe whipped cream on each pie and top with a banana slice. Chill for an hour before serving. Enjoy!

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