Pie 2: Layered Banana Crème Pie, with Homemade Ganache and Caramel

Pie 2: But who's counting... calories

In my household it's been a rough week with everything going on. Between work and play there just isn't enough time to accomplish our everyday tasks. We're all getting flustered because we feel the last days of summer are slowly slipping away as an abominably, blistering cold winter approaches us. I'm sure you're mentally and physically exhausted, overwhelmed, and just need something to make everything better as much as I do. You and I both are in need for some "serious pie." (I didn't know being a pie angel sent from the Heavens by God would require me to actually work! Just Kidding... kinda)

What's "serious pie" you might ask? A serious pie by definition (according to the ten "pie" commandments) is a pie that is so overwhelming delicious and substantially comforting that you don't even bother asking what's in it. Butter, heavy cream, sugar, sugar, sugar etc etc.... unless you want clear skin and a six pack (and a push) who cares! You're not eating it to worry about such matters, you're eating it to feel better and enjoy yourself, and you’re entitled to just that every once in awhile! This recipe will instantly put you in Food Ecstasy. Besides, winter is coming and if you're worrying about not being prepared for the hibernation, let me introduce you to a little friend who can help you. His name is Layered Banana Crème Pie, with Homemade Ganache and Caramel... Let's just say he is the most scrumptious and decadent friend you'll ever meet and he has the power to leave you speechless. (Imagine gentlemen, the power to make your old woman speechless... now that's an idea, it's time to stop watching the football game and bake yourself some peace and quiet.... only kidding) Now that I have your mouth watering you know precisely why I've decided to use this recipe.

Hands down my mother's Banana Cream Pie is absolutely my favorite recipe (tied with Lemon Meringue, Chocolate Pecan, and Mississippi Mud Pie... of course!) and I think it's a great way to bring in the fall season! I hope you enjoy this recipe as much as I do! It has a really rich chocolate ganache that's made from bittersweet, but it almost resembles a dark chocolate. The homemade caramel places you over the edge and the upper layer of banana creme makes you orgasm. Like I promised, it's rich and delicious, but don't ask for calories.... because it's "serious pie!"

Note: When you're describing this pie (or any other desserts for that matter) to your friends make sure you say "care-AH-mel" instead of "CARmal".... it's one of the words that's give you Pavlov's dog salivation! ... along with instant credibility!

Before we begin with the recipe let's point out a beginners pitfall, to make sure you don't fall into it. The biggest mistake people make is not preparing themselves for pie dough. It's important that all utensils/bowls and hands are kept at cold temperatures when handling dough. This can easily be achieved by having a tub of ice water near your work station to place your hands into every 30 seconds and as for utensils/bowls placing them in the freezer ten minutes prior to baking is all that is needed. The reason behind this is because when butter melts it's chemistry changes, and when your hands touch it it changes the flavor, as well as alters the texture making it difficult to work with.

Layered Banana Creme Pie, with Homemade Ganache and Caramel:

My Basic Crust Recipe:
1 tsp salt
2/3 cup very cold water
3 cups plus 2 tablespoons flour
1 cup plus 5 tablespoons chilled butter

In a small aluminum mixing bowl add plenty of ice cubes to 1 cup of water. When the water has started to condensate on the bowl, measure out 1 cup exactly (be sure to measure a second time because of melting ice cubes) add the salt and dissolve. Place salted water in the freezer/refrigerator.

Add flour into a large mixing bowl. Cut the butter 1 inch cubes and place them in the flour. With a pastry knife cut in the butter until they are pea sizes. Butter chunks are good, it helps to make the pie more flaky. Slowly add the salt water, stirring as you slowly add the water, a little bit at a time. After water is fully added use your hands to combine dough, work quickly. Break into two pieces (this recipe makes two crusts, save one for later).

Flatten both of your dough balls to 1 inch thickness and place in the fridge for 2-3 hours minimum.

Preheat oven to 375 F. Take dough and roll into a circle that is 1/8 inch in thickness, make sure you are constantly rotating and flipping the dough. This helps make sure the dough is even and it also helps make sure that the dough is not sticking to your counter. Place dough into pie pan, cut around the pie pan leaving the excess pie dough (approx 1½ inches) that is then folded under and made into a decorative crust. Cut out a piece of wax paper that fits on the bottom of the pie dough and place dry beans or pie weights in the center to keep the center from rising. Bake your dough until it looks dry and flaky, approx 18-22 minutes. Take out the wax paper and beans and allow to cool.

Ganache Layer:
1 cup heavy cream
3 oz bittersweet chocolate

Set the bittersweet chocolate into a bowl. Bring your heavy cream to a boil. Dump your heavy cream on top of your chocolate and let sit briefly, stirring in the chocolate to fully incorporate. Let sit until room temperature is reached. Once both pie shell and ganache have reached room temp, pour ganache over shell and refrigerate.

Caramel Sauce Layer:
1 cup sugar
1/3 cup water
1/2 cup salted butter
2/3 cup heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Let cool to room temperature.Pour over the cooled chocolate ganache and refrigerate.

Pastry Cream:
2 cups whole milk
1/2 vanilla bean, cut open down the middle, seeded
1/4 tsp of salt
4 Tbsp of cornstarch
1/2 cup sugar
2 large eggs
4 Tbsp butter, cut in small cubes

Heat the milk, vanilla seeds and salt in a pan and put over medium heat, and bring to a boil.
In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly add 1/2 of the milk mixture into the egg and whisk constantly to make sure they are combined well. Add the remaining milk and return the whole thing to the saucepan. Cook until you get a thick consistency, at first your mixture will clump, continue whisking non-stop and it will smooth out. Remove from heat and pour into a bowl, let cool for 10 minutes and then incorporate the butter, one tablespoon at a time, until smooth . Cover the surface with plastic wrap, directly touching the cream, let cool completely.

Layer the pastry cream on top of the chocolate and caramel. Cut 2 ripe bananas in medium-thick slices (you know, not a mouthful but not disintegrating when you pick it up), and arrange them over the cream, lightly pressing down. Decorate with chocolate shavings or more caramel.... and if you really need it, some whipped cream.

Whipped Cream (recommended to make when consuming)
1 cup heavy cream
2 Tbsp sugar

Whip together until soft peaks form. Throw a little (or a lot) on each slice.

Wah-la! Bon Appetit!

Pie 1: Chocolate Raspberry Meringue

Pie 1: But who's counting...

So this is where it all begins. Where unemployed undergraduate meets empowered pie chef blogger. It sounds like a story with a beautiful happy ending....

I grew up in a family that was always together during the holidays, and while most of my family members where excited just to be together, I was excited to eat the pie. Growing up my mother and grandmother were both masters at making pie---so let's just say I was shocked moving to New York City where I realized couples didn't even know how to boil an egg. Individuals such as these needed to know what good pie was, and I had a mission. At this exact point in my life I realized it wasn't really a mission, I was an angel sent here by the heavens to help these unfortunate souls. I was commanded by God to write a blog to tell about my journey, and like a good follower I did... So here you have it, a journey set out to make a pie a week, to break the "crust" of a city and their misconception, and to make a boyfriend very very ... ... jolly.

There is a lot of great pie out there that the world hasn't been able to experience and by giving them this oppurtunity I'm sure I can give them better "filling" to their every day lives.

The first recipe is a Chocolate Raspberry Meringue Pie and the flavors are very interesting. However lets just say that it didn't last for more then a day.

CHOCOLATE RASPBERRY MERINGUE:

Crust ingredients:
1 1/2 cups graham cracker crumbs (about 10-12 whole crackers)
4-6 Tbsp melted butter
1 egg, for binding

First Start by preheating your oven to 350*F.

In a food processor insert approx 12 whole graham crackers and process until they are small crumbs (if there are a few bigger chunks this is fine, you can crumble them with your finger tips).
Place crumbs, melted butter and egg into a medium size mixing bowl and stir with a fork to combine.

Press the crumbs into a 10-inch pie pan, spreading them evenly over the bottom and sides. This part will get a little messy. Make sure you've coated the entire bottom and edges evenly so the crust bakes consistently all around.

Bake crust for 10-12 minutes. (If 12, watch closely to keep from burning)

Set on a rack to cool.

Water Proof Layer Ingredients:
1/4 cup seedless raspberry jam
2 Tbsp of sugar

Place sugar and jam in a small sauce pan. On medium high heat constantly stir mixture with a spoon so it doesn't burn. This process takes approx 5 minutes.

Take the pie shell and with a basting brush, brush a thin layer of the mixture on the bottom and sides of the crust. This will allow the crust to keep it's crunchy texture, which is important if you don't want a soggy pie crust.

Pie Filling Ingredients:
5 egg yolks
1/2 cup sugar
2 Tbsp cornstarch
2 cups milk
5 squares bittersweet chocolate, preferably Ghirardelli
3/4 tsp vanilla

Beat egg yolks in a sauce pan, and then add the sugar/cornstarch and stir well (Make sure that you work fast or the cornstarch will clump with the egg). Add 1/4 cup of milk and turn burner on High. Gradually add the milk (1/4 cup at a time within 1 minute increments), stirring at all times (make sure you reach the bottom and sides of the pan to prevent burning). When it begins to turn thick; gradually stir in the Ghirardelli and heat until thick and boiling. This part of the process will take approx. 10 mins. Remove from heat, add your vanilla, and pour into prepared pie shell. Cover the filling with plastic wrap, and prepare the meringue.

Meringue Ingredients:
5 egg whites
1 Tbsp cornstarch
1 Tbsp sugar
1/3 cup water
1/2 tsp vanilla 1/4 tsp cream of tartar
1/2 cup sugar
(1 Tbsp Ameretto if desired)
1/2 pint fresh raspberries

Preheat the oven to 350 degrees and place oven rack in the middle.

In a small pan, combine the cornstarch, 1 Tbsp sugar, and water. Cook for several minutes over medium heat, stirring constantly. The mixture will thicken and become translucent. Cool.

Beat the egg whites until frothy, then add the vanilla, cream of tartar, sugar and Amaretto. Beat until foamy. Add the cornstarch mixture and continue beating until the meringue forms soft peaks; if you lift some with a spoon or spatula, it should form a peak that stands up. The meringue will also look shiny.

Remove the plastic wrap from the pie and place the fresh raspberries over the filling.

Carefully spread the meringue carefully over the raspberrys and filling. Start by spreading it around the edges, being sure to seal the edges of the crust. Pile the meringue into the middle of the pie and make some decorative swirls with your spatula.

Bake for about 20-25 minutes. The meringue should be lightly browned. Check it frequently for the last 5-10 minutes to make sure the peaks don’t burn.

Place in refrigerator for 3 hours and serve cold.

Bon Appetit!