The foodie chef is back! I’m sorry for taking so long to post but I’ve been sinking into my newish job and learning photoshop! Thanks to my two great friends Amy and Kevin! They’ve really taught me some great stuff, I hope everyone enjoys the new style. Oh and of course a big huge thank you to the boyfriend for taking all of the great pics!
I made these pies during the holidays because they’re a comfort food. I hope they were loved by all!
Layer some freshly whipped cream with a touch of vanilla bean paste on the bottom of the pie shell. Then place some bananas on top. Next, add another layer of whipped cream and the pastry cream! I folded half of the pastry cream with some whipped cream to lighten it up.
Add some nilla wafers
Top off with some more whipped cream and.. tah dah!
| Servings |
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- ½ gallon Milk
- 1 lb sugar
- 3 ½ ounce cornstarch
- ½ teaspoon salt
- 8 ounces butter
- 1 tablespoon vanilla bean paste
- 1 qt whipping cream
- 1 tablespoon vanilla bean paste
Ingredients
Pastry Cream
Whipped Cream
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- Boil milk with vanilla bean (or paste). In a separate bowl, mix sugar and cornstarch to avoid lumps.
- Add eggs and salt to sugar mixture until combined. Once the milk has come to a boil, temper the milk into the egg sugar mixture.
- Then return all liquid to heat and whisk continuously, be sure not to scorch the bottom!
- The mixture will start to thicken. When the first bubble hits the top, strain the mixture into a container.
- Let cool slightly then add the cold butter and thoroughly mix.
- Put in fridge until it gets cold. This recipe can be made a day ahead.
- A little whipped cream on the bottom
- Bananas
- pastry cream mixture
- Nilla wafers
- Whipped cream
- Crumbled nilla wafers