freezer banana cream pie

DSC03307We went to Xinn Tien Di, a Chinese restaurant that specializes in dim sum in the Gaysorn Shopping Center. Gaysorn was so wanting for customers–all those Western luxury brands, and not a single customer in sight. The street protests have started to put a deep dent in the flow of tourism.

At Xinn Tien Di, the lunchtime crowd had just filled up all the tables by the time we sat down. We ordered six dimsum dishes–little dumplings filled with shrimp, pork, and fish– and, to top up our appetites, a plate of fish in black bean sauce with noodles.  In the picture at left is sticky rice, mushrooms, and shrimp wrapped in banana leaf and steamed. The taste was delicate: the slightly earthy taste of the shiitake mushrooms, the freshness of the shrimp, and the smooth stickiness of the rice that captured the seasonings so they didn’t all steam away. The cost was surprisingly reasonable: Baht 1050 for two people.

We were still quite full after dimsum–it wasn’t heavy so much as it was satisfying, and the memory lingered all afternoon in our stomachs. We were ready for a light supper by 7 p.m. and dessert. I made this banana cream pie last night because it takes 12 hours to chill and harden. The only baking required is to make the pie shell. Just before serving I sliced up a large banana into slivers, dipped each sliver into fresh lime juice to preserve the color, and placed them on top of the pie. I ate the few leftover slivers–bananas and lime juice definitely are a match. I sprinkled demerara sugar on top of the bananas on the pie. You can brulée the top of the sugared banana slices if you have a kitchen torch, which I do not. I should get one–I’ve always wanted to set my food on fire.

freezer banana cream pie
freezer banana cream pie

Freezer Banana Cream Pie (adapted from Yahoo! Shine Food)

For the pie shell:

1 1/2 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
1/2 teaspoon coarse salt, optional

Pre-heat the oven to 350˚F or 185˚C.

Pulse all ingredients in food processor to evenly distribute the butter and salt, if using. Transfer to one 9” pie plate and press the crumbs on the bottom and sides. Bake for 12 minutes. Set aside to cool on a wire rack until cooled completely.

For the filling:

2 ripe bananas (approximately 1 cup)
1/3 cup sweetened condensed milk
1/4 teaspoon coarse salt
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped until stiff peaks form

In a large bowl, mash 2 ripe bananas with the back of a fork. Add condensed milk, salt, and vanilla. Combine one-third of the whipped cream mixture into the banana mixture. This lightens the banana mixture so you don’t over-mix it when adding the whipped cream. Add whipped cream to the banana mixture and gently fold with a silicone spatula. To fold, cut the mixture in the middle of the bowl and push the banana-cream mixture towards the side. Flip and do a quarter turn of the bowl. Continue folding and turning the bowl until the mixtures are combined. Pour into cooled pie shell. Freeze for 12 hours.

For the topping:

1-2 bananas
2 tablespoons demerara sugar

When ready to serve, thinly slice 1-2 bananas and layer on top of the pie. Sprinkle with sugar. The original directions say you can brulée the top. If you wish to do this, use superfine sugar instead of the demerara, because it is the sugar that melts and browns in brulée. Alternatively, you can brown the bananas in a little butter on the stove top. Slice and serve.

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