Saturday, September 24, 2011

BANANA CREME PIE WITH WHOLE GRAIN CHOCOLATE CRUST


Banana Cream Pie with Whole Grain Chocolate Crust

8 to 10 servings

Filling

  • 1/2 cup sugar
  • 2 tablespoons unbleached all purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 1 vanilla bean, split lengthwise
  • 1/4 cup (1/2 stick) unsalted butter, diced
  • 1 tablespoon dark rum

Crust

  • 1 cup whole wheat pastry flour
  • 1/3 cup (2 ounces) bittersweet chocolate chips
  • 1/4 cup unbleached bread flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced
  • 2 tablespoons orange juice
  • 1 tablespoon (or more) ice water
  • 1/2 teaspoon vanilla extract
  • Nonstick vegetable oil spray
  • 7 bananas (about), peeled
  • Additional sugar
  • Whipped cream (optional)
  • Chocolate sprinkles (optional)

Preparation

Filling

  • Whisk first 4 ingredients in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Add yolks; whisk to blend. Scrape in seeds from vanilla bean; add bean. Whisk over medium-high heat until pastry cream thickens and boils 1 minute, about 8 minutes total. Remove from heat; whisk in butter and rum. Remove vanilla bean. Transfer mixture to bowl; press plastic wrap onto surface. Chill until firm, at least 4 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

Crust



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