April 20, 2011
Banana Cream Pie
PHOTO + RECIPE: Martha Stewart
I’m in charge of dessert for dinner this Sunday and this Banana Cream Pie looks unbelievable. But I’ve never before made a Pate Brisee crust and am wondering if I’m being a bit too ambitious. And now I have to stop looking at this because it’s lunchtime and I’m starving, which always leads to bad food decisions…
Posted In recipes
Alexa Evans
April 20, 2011 at 12:09 pmNow I’m hungry! That looks divine! 🙂
kiki
April 20, 2011 at 12:32 pmoh…martha stewart recipes can be super tricky. plan on buying double of everything and give yourself time if the first attempt doesn’t work!! let us know how it goes, it looks super yummy 🙂
Bowen
April 20, 2011 at 12:35 pmLOVE banana cream pie. Have you ever made or had Tartine’s version? They add layers of caramel and melted chocolate below the pastry cream … totally takes it to the next level!
Kelly
April 20, 2011 at 12:39 pmW.O.W. Maybe that’s the recipe I need to be looking for and making!
morgan
April 20, 2011 at 12:56 pmum, hello delicious! I have never seen a banana cream pie with whole bananas like that before. yummy! I would say try the homemade crust if you have a standing mixer. If not, go store bought. Easier and perhaps almost as tasty?
Meredith
April 20, 2011 at 1:19 pmI’ve made Martha’s pate brisee many times and have never had any troubles with it. Everyone always says the pies taste great. I’d go for it. It’s always fun to try something new with food.
Addie
April 20, 2011 at 1:38 pmthat looks amazing… but if you want to try something a little less ambitious… this chocolate cobbler is easy and tastes amazing – it always impresses.
http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/my-grannye28099s-chocolate-cobbler/
baron
April 20, 2011 at 10:53 pmpate brisee is the easiest crust- just remember a) DON”T overmix- the chunks of butter should be dime sized before you add the ice water, and only pulse with ice water until everything comes together (butter should be breadcrumb-to-pea sized) and b) chill your butter, chill your water, chill your dough. The dough should chill preferably an hour before you roll it out! Good luck!
Kelly
April 21, 2011 at 7:52 amthank you for the tips!!!!