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Banana Cream Pie is probably my favorite pie of all time.  Not the cloyingly sweet, straight from the big tub of fake pudding, with little pathetic slices of banana you get at an all night diner… But rather a big ol’ slice of pie from scratch stuffed to the gills with banana and fresh whip… ooooh, dawgie!  Today I’m sharing one of my babies… Loaded Banana Cream Pie.

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The reason Thomas (above) finds this pie so special is because Thomas loves food, Thomas thinks he is starving and Thomas eats everything.  Sophie’s lucky to get her head in the bowl half the time!  I find myself saying things to these cats my mom used to say to us kids, “You can’t possibly be hungry, I just fed you,”  “Let your sister have some!” or “You’re not hungry, you’re just bored.”  Little Tilla (below), on the other hand, loves mommy’s pie because of the walnut crust, the rum cinnamon nutmeg filling and the bourbon whipped cream.  Such a sophisticated palate, our little Sophie!  😉

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The first thing you’re going to do is make your pie crust.  Here is a painfully hideous, poorly produced little video I did to describe how I make my walnut crust using my cuisinart and how I roll it out.

 

Once the pie crust is rolled out, I freeze it for at least an hour (usually overnight) and then par bake it for about 40-50 minutes.  I usually make my pastry cream and ganache the day before.  To assemble, I put a schmear of chocolate ganache on the bottom. Susina, a bakery where I used to work did this.  Not only is it super delicious but it seals the bottom crust so it doesn’t get soggy after adding the pastry cream.

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Then I do a thin layer of bananas right on top of that ganache.

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Then a layer of pastry cream on top of the bananas until they’re just barely covered.  

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Another layer of sliced bananas. Then cream.  Rinse.  Repeat.  Until you reach the very top!  NINE BANANAS WORTH PEOPLE!  Granted, I have a pretty thick pie plate so maybe seven bananas for the non-insane.  *Megan in Bridesmaids* “I took nine…

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Then you whip your heavy whipping cream, add a little powdered sugar and some bourbon.  Spread that onto your mound of banana pastry cream, top with chocolate shavings and BOOM… MandiCrocker’s Loaded Banana Cream Pie.  Try it out!! You can do it and you won’t even be a little sorry!  🙂

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If you’re enjoying these posts, don’t forget to subscribe to MandiCrocker so you don’t miss anything!  Tell your friends and if you try out a recipe, be sure to tag MandiCrocker on Instagram.  It’s always fun to see re-creations!  Happy Holidays, everyone!!! 

Mandi

Oh, look… one more just for me.  🙂

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Totally Loaded Banana Cream Pie
A walnut crust, smeared with chocolate and stuffed to the gills with banana pastry cream and topped with a bourbon whip!
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PIE CRUST
  1. 1 c. toasted walnuts
  2. 1 1/2 c. flour
  3. 1 tsp salt
  4. 1 tsp cinnamon
  5. 2 tsp sugar
  6. 1 c. cold butter, cut in chunks
  7. 1/2 c. milk
  8. more flour for dusting
EGG WASH
  1. 1 Egg yolk
  2. A few tablespoons of buttermilk or water
PASTRY CREAM
  1. 3 c. milk
  2. 1 tsp vanilla
  3. 9 egg yolks
  4. 3/4 c. sugar
  5. 1/2 c. cornstarch
  6. 1/2 tsp. salt
  7. 5 T. butter
  8. 1 tsp. cinnamon
  9. 1/2 tsp. nutmeg
  10. 1 T. dark rum
  11. 9 ripe bananas, sliced
GANACHE
  1. 1/4 c. heavy cream
  2. 1/2 c. bittersweet chips
WHIPPED CREAM
  1. 2 c. heavy cream
  2. 3-4 T. powdered sugar (to taste)
  3. 2 T. bourbon
  4. chocolate shavings (to decorate, optional)
To make crust (video available)
  1. Preheat oven to 425
  2. Pulse walnuts in a cuisinart until finely ground. Add dry ingredients and pulse to mix.
  3. Dump in cold butter and pulse 2-3 times just until the butter is covered by the flour.
  4. With the cuisinart on, pour in your milk. Pulse until just blended and the butter is the size of peas.
  5. Roll out pie crust and freeze for one hour.
  6. Brush the crimped edges of cold pie crust with egg wash. Place parchment and pie weights inside.
  7. Bake at 425 for 20 minutes. Lower temp to 350 for another 20-25 minutes. (The crust should caramelize a bit and be a light golden brown).
  8. When the pie crust has cooled completely, remove the parchement and pie weights.
To make pastry cream
  1. Scald the heavy cream in a large saucepan.
  2. In a separate bowl whisk together the sugar, egg yolks, cornstarch and salt.
  3. When the cream has scalded, turn off the heat. Take out about a 1/4 cup of the cream and whisk very quickly into the egg yolk mixture. Do it again.
  4. Once the egg yolk mixture is a bit runny and warm, add the entire bowl to the cream on the stove.
  5. Turn the heat back on and cook on medium heat until thickened, whisking the entire time. Remove from heat. Add rum, vanilla, salt and butter. Stir until everything has melted in.
  6. Set aside to cool to room temperature.
To make the ganache
  1. Scald the heavy cream and add the chips.
  2. Let rest for five minutes, whisk together and let cool to room temperature.
To make whipped cream
  1. With the mixer on high, whip the cold heavy cream until thickened. Add the powdered sugar and bourbon (to taste) and whip until spreadable consistency.
To assemble
  1. Smear ganache onto the bottom of the pie crust. Layer with a row of sliced bananas. Cover with pastry cream. Repeat steps until full.
  2. Spread on your whipped cream over the pie. Cover with chocolate shavings.
  3. Refrigerate for at least an hour. Even better the next day!
Adapted from Doris Greenspan's Pastry Cream
Adapted from Doris Greenspan's Pastry Cream
MandiCrocker https://mandicrocker.com/

 

 

 

 

 

 

 

 

 

I grew up in a small town in upstate New York.  It is a quaint little place when the economy is good, but aside from my most favorite ‘grinder’ sandwiches from our local Italian restaurant, you could hardly call it a ‘culinary draw’ to any real food enthusiast.  In my youth, we grew up on chicken tenders and frozen pizza from the Schwann Man, and pretty much streamlined Diet Coke and sugar drinks.

I started baking because of my sisters.  They would always bake for their boyfriends, and like the perfect kid sister, I would annoy them until they let me help.  Needless to say, we didn’t have cookbooks from any culinary greats.  There was no internet for research or Amazon to check reviews.  Instead, we had Betty Crocker cookie collections that my mom probably got from my grandmother.  

Any chance I got, I poured through them.  Any ‘candy making’ pamphlet I came across, I saved.  Even as a kid, I didn’t just want to make cookies for fun.  I wanted to produce cookies, candies and cakes. I wanted them to be bakery quality and I couldn’t wrap my brain around the who/what/when/where/why to make that happen.

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I’m also my father’s daughter, a total people pleaser.  So when I packaged my first set of cookies for a friend and they loved the gesture, it became a global crusade to get EVERYONE cookies.  It became a personal tradition, the night of Thanksgiving, that I would go to the 24 hour grocery store and load up on $200 worth of baking ingredients.  I would bake all through the weekend and ship out boxes to loved ones that Monday morning. It became an obsession. Why make one person’s day when you can make the day of 15 friends!? 30 friends!?  A college campus of friends!?After college it escalated further. One Christmas, I worked in a call center at our local phone company and brought in ginormous cookie platters enough to feed 200 people!  NUTS. 

When I moved to LA for acting and comedy after college, I would always bring treats to class. One cookie in particular was a hit with everyone, but especially my friend Jacole. It came from one of these old school books that was actually called The Favorite Brand Name Cookie Collection.  These cookies were called Peanut Butter Secrets.  MAGICAL.  

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Why were they special?  Why were they a secret??? Because not only were they a peanut butter cookie with chocolate on top… but they had peanut butter cups INSIDE!!!  I KNOW!!!

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Well, the initial recipe called for Butter Flavor Crisco and we already know how I feel about man made or chemical products in baking.  So I updated it and made a more ‘from scratch’ and dare I say, a bit more ‘gourmet’ version.  It’s one of my all time favorite cookies!  

Tip:  I use an ice cream or cookie scoop to get out the dough. Then I push a peanut butter cup into the scoop and cover the rest with what has squished out.  Much faster.  🙂

 

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CHOCOLATE!  PEANUT BUTTER!  SEA SALT!  I think the secret to these adapted cookies was in finding a decent peanut butter cookie recipe and using quality peanut butter cups. The sprinkle of salt, doesn’t hurt either. 😉

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Anyway, for my JacoleyPoo, my honey and for countless other lovers of peanut butter and chocolate… This one’s for you. xoxo

Mandi

 

INGREDIENTS:

For Cookies:

1 c. butter

1 c. dark brown sugar

1/2 c. white sugar

2 eggs

1 1/2 c. peanut butter 

2 tsp vanilla

2 1/2 c. flour

1 tsp baking soda

1 tsp salt

36-44 high quality peanut butter cups

1/2 c. salted nuts, chopped  (for sprinkling)

1 T sea salt flakes (for sprinkling)

For ganache:

3/4 c. heavy cream

1- 11 oz. package of bittersweet chocolate chips

1 T honey

Preheat oven to 350 degrees. 

DIRECTIONS:

For cookies:

Whisk together flour, baking soda and salt in a bowl. Set aside.

With a mixer, beat together butter and both sugars.

Add eggs and vanilla.  

Add peanut butter.  Beat well.

Add dry ingredients.

When mixed thoroughly, scoop out a tablespoon of dough and wrap around each peanut butter cup.

Place on baking tray with parchment and bake for 8-12 minutes.  (These cookies continue to bake and set on the tray, so as soon as you see a whiff of brown on top, take them out immediately.  Or even a little bit sooner!)

To make ganache:

On medium heat, scald the cream in a small saucepan. Add the chips and let sit for five minutes.  Whisk together.  (If there are any lumps still in the chocolate, turn the saucepan on low and whisk continuously until the mixture is smooth). 

Stir in honey and allow to cool 15 minutes.

FOR ASSEMBLY:

Frost each cookie with ganache by dipping tops in chocolate or using a spatula.  Sprinkle with chopped nuts and sea salt.  

TIPS:

*If you can’t find dark brown sugar, you can use a cup of light brown sugar and 2 T of molasses.

*I use Skippy or Jiff peanut butter.  Organic Trade Joe’s ‘almond butter’ style peanut butter cannot be substituted in recipes.

*I use Ghirardelli bittersweet chips and LOVE Maldon Sea Salt Flakes.

*If you can’t find specialty peanut butter cups, Reeses are fine, too!