Strawberry Banana Cream Pie

Strawberry banana cream pie

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)

connie


I've used pate sucree tart dough in this recipe, which is less delicate (that is, less buttery) than pate sablee (twice the butter). It's easier to work with and I like the extra crunch it gives.

INGREDIENTS

Tart Dough:
250g all-purpose flour
100g butter, room temperature
100g powdered sugar
1 pinch of salt
2 eggs, room temperature

Creme Patissiere:
6 egg yolks
125g powdered sugar
40g all-purpose flour
2 cups milk
1 tbsp vanilla paste
2 tbsp butter

Fruits:
fresh strawberries, hulled
fresh banana, sliced

powdered sugar to dust on top

INSTRUCTIONS

To make the Tart Dough: 1. In an electric mixer with a paddle attachment, place the sugar, salt, and pieces of butter and mix until combined. 2. Add the flour in two parts and mix until combined. 3. Add the one egg at a time until the dough is well formed. 4. Remove from mixer bowl and knead with your hand a couple of times. Wrap in plastic wrap and refrigerate at least 1 hour before use. You can also freeze this dough for up to 3 months.

To make the Creme Patissiere: 1. Whisk the yolks and sugar in a bowl until a light ribbon consistency. Whisk in the flour thoroughly. 2. Heat the milk until it almost boils. Immediately remove from heat. 3. Temper the yolk mixture by trickling the milk in as you whisk. Mix well. 4. Return the milk-yolk mixture to the saucepan and heat on medium heat while whisking constantly. 5. Once the mixture becomes a custard-like consistency, remove from heat. 6. Stir in the butter and vanilla paste.

To assemble the pie: 1. Preheat your oven to 350F. 2. Roll out the tart dough and line a pie plate/pan with the dough. 3. Bake the pie shell until golden brown. 4. Remove from oven and allow it to cool. 5. Line the bottom of the pie shell with a layer of banana and sliced strawberries. 6. Pour the creme patissiere on top of the fruit. 7. Top the creme with whole strawberries with tip up. 8. Dust the entire pie with powdered sugar. 9. Refrigerate for at least 1 hour before serving.

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