Banana Cream Pie

About this Pie:

  • classic all butter pie crust recipe
  • creamy half and half based custard with eggs and butter
  • banana slices at the base of each slice
  • whip cream/banana topping!
  • sweet banana flavour! no bake pie!

The Method:

firstly the pie crust is made from an all butter recipe. However, a pre bought pie crust will make the process even simpler and works perfectly well.

The custard is made on the stovetop so watch the heat! It only needs to come to a boil for about one minute and then it should be thick enough. You can test it by using a spoon to se if it rests on the back (as pictured); that is when it is thickened enough.

Once the custard is done it is strained and set to cool completely. At this point the pie crust will be ready and cooled. Next is the assembly! slices of banana rest in the bottom and the custard gets poured over-top. The pie is now complete and chills in the fridge for 3 hours to become firm. Note: the freezer does not make the custard set well, it turn it to a frozen crunchy custard rather then creamy.

Lastly, make the whip cream and top with banana slices. The pie is ready to enjoy!

The Recipe:
Prep TimeBake time (pie crust)Set/chill time
Yields one 10 inch pie dish

Banana Cream Pie

Ingredients:

Pie crust:

  • 1/2 cup unsalted butter
  • 1 1/4 cups all purpose flour + some for rolling out
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup ice cold water

Custard:

  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups  half and half
  • 4 large egg yolks
  • 3 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 medium bananas sliced

Whip cream

  • 1 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
Procedure:

Make the pie crust:

In a large bowl whisk together the flour, sugar, salt, and once combined add the butter in cubes. Using a pastry blender, two knives, or your fingers “cut” the butter not the flour until only pea sized chunks appear. Next add the 1/2 cup of cold water slowly as not all of may be required. You are looking for a ball of dough to form, without being too wet. Once done wrap and refrigerate for ~ 2 hours.

after the refrigeration roll out the dough on a floured working surface to be 1/4 inch thickness and place inside pie dish. Pinch the sides with a fork or create your own design with the extra pie dough! Bake for ~30 minutes at 375 Degrees F and use pie weights for the best success.

Tip: If you do not have pie weights, simply place parchment overtop of the crust and fill the dish with rice or pasta.

One slightly golden let the crust cool and proceed to make the custard.

Make the custard:

In a large saucepan combine the sugar and cornstarch. set aside.

In a large bowl whisk together the half and half, and egg yolks until fully combined. Pour the wet ingredients not the dry and mixing the two together completely.

turn on the heat to medium and bring to a boil stirring the custard continuously with a rubber spaula or spoon

allow the custard to boil for one minute (should be thick) and turn off the heat. Stir in the butter then the vanilla extract.

Strain the mixture and allow to cool completely.

Assamble:

slice two medium bananas and place them all along the base of the cool pie crust. Pour the custard over-top and place the pie in the fridge for ~3 hours to ‘set’ till it is firm.

Make the whipping cream: add all the ingredients in a large bowl and use an electric mixer to whip them together. Start on high speed and continue until. stiff peaks appear, ~3-4 mins. Do not over mix the peaks will go flat! so once you see the stiff peaks turn off the mixer!

Finally, decorate the pie with whip cream and bananas as you please

Enjoy!

Happy Baking

Shortcakes: Peaches & Cream

Classic Shortcakes for Customizable Flavours

About this recipe

  • soft inside and subtle crunchy/crumbly outside
  • biscuit-like but not super tall = shortcakes
  • floured working surface, circle cookie cutter or (jar lid) needed
  • plain shortcakes means you can top with peaches, strawberries, whatever you like!
  • buttermilk & unsalted butter needed!
  • whipping cream or clotted cream for topping!
  • super fun to make and assemble

What are Shortcakes?

Shortcakes are considered to be sweet biscuits that are not too tall, but are leaved with baking soda and baking powder. Often plain, these biscuits are paired with cream and fruit to complement their gentle sweetness. They are soft on the inside with a subtle crumbly outside. When compared to a scone they are less dense and more light and fluffy.

Often in shortcakes recipes there is the use of buttermilk; this is absolutely crucial! otherwise they will taste like baking soda. The acidity for buttermilk adds fat and helps the leavening advent to rise the cakes. It also cuts the flavour of baking powder and baking soda so be sure to not swap this ingredient.

How to fold the dough:

The Recipe:

Prep timeBake timeTotal time
15 mins18-20 mins50 mins
Yields: 8 large shortcakes

Shortcakes: Peaches & cream

Ingredients:

biscuits:

  • 2 and 3/4 cups  all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt 
  • 3/4 cup unsalted butter, cold and cubed
  • 1 cup cold buttermilk
  • optional:
  • 2 Tablespoons heavy cream or buttermilk *for brushing
  • coarse sugar *for topping

cream:

  • 1/4 cup + 2 Tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream

Procedure:

Make the biscuits: 

Preheat oven to 400°F and line a rectangular baking sheet with parchment; set aside.

Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Whisk until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter, two forks, two knives or your fingers. Continue cutting in the butter until small, even, pea sized crumbs of butter appear.

Next, pour the cold buttermilk on-top of the butter mixing it in with a large wooden spoon or spatula. mix until it comes together into a ball. It will be wet and crumbly and that is okay!

on a slightly floured work surface, use you hands to shape the ball into a rectangle about 1/2 inch thick. Fold both shorter sides of the dough inward like an eveleope, then turn 180 degrees and reapt by pressing the doough into a rectangle 1/2 thick again. Repat the process by folding the shorter sides inward and then turing the evelope 180 degrees. Once this is done twice flatten into a rectangle again 1/2 thick and cut out circle shortcakes with a cokie cutter or jat lid.

Place the shortcakes evenly apart on the baking sheet and brush iwth buttermilk before baking.

Bake the cakes for about 18-2o minutes. let cool completely before assembling with cream adn fruit.

While in the oven, make the whipping cream. with an electric mixer or by whisk add all the ingredietns for the cream and whisk or beat until stiff peaks appear. THis will be about 4 mins on high speed or 5-7 mins by hand.

assemble the cakes as you like and have fun!

Enjoy!

Happy Baking!

Tiramisu

Cream, Coffee, & Chocolate

About the Recipe:
  • 4 ingredients: cream, coffee (expresso), ladyfingers, and cocoa powder
  • no bake
  • completed in 25-30 mins
  • Delicious strong coffee flavour !
  • creamy soft texture all around
The Method:

Three major steps: dip, arrange, cream

Firstly the lady fingers get dipped in strongly brewed coffee or expresso and placed so they completely cover the base. Then the cream gets evenly spread over-top

After the cream, a second layer of dipped ladyfingers get evenly placed, then topped with cream and finally cocoa powder sifted!

The Recipe:

Prep timeChill timeTotal Time
5 mins25 mins Freezer~30 mins

Tiramisu

Ingredients:
  • 5oo ml / o.5 L / 17 oz/ 2 cups of whipping cream
  • 1/2 cup granulated sugar
  • 1 -2 cups expresso or strong brewed coffee
  • ~30 lady fingers (enough to cover pan of choice for two layers)
  • 1/4 cup cocoa powder
Procedure:

Firstly, set up all the ingredients in a conveyor belt like sequence. Place your lady fingers beside a bowl of the strong coffee, then the dish and lastly the cream.

Dip the lady fingers in the coffee on both sides and let them drip slightly. Be warned they will become soft so be quick! and do not use hot coffee, wait till it is cooled. Place each dipped lady finger tillhe. base is covered.

Next, cover the ladyfingers with cream and repeat the first process overtop. Finish with another layer of cream and sift cocoa powder on-top!

Let the dish firm up in the freezer for 25 mins and enjoy!

Happy Baking!