Summer of Pies

I've always been more of a cook than a baker. Though I'll fess up to a wicked sweet tooth, I usually satisfy it with pints and pints of haagen dazs, trips to my favorite bakeries, or the occasional batch of cookies. I have one or two go-to cake and tart recipes for dinner parties, but 90% of my time in the kitchen has always been spent on the savory, not the sweet.

Until this summer, when inexplicable, and persistently, I've been making pies. Lemon, chocolate, banana, pecan, plum, and almond pies. One or two a week for over a month now. I'm super-busy with work, and finding time for everything else, yet I have plenty of time to make pies. I have no idea why I've been seized by a sudden pie furor, but I do know that my new habit is satisfying, summery, and very popular with my husband.

So here is my favorite of the pies to date: it is a black-bottomed, banana cream that I 'invented' by borrowing from three different recipes. The hidden layer of chocolate is dark and fairly bitter to balance the sweetness of bananas and a rich vanilla custard. After a few hours in the fridge, it makes for a cooling but very decadent slice that is the best cream pie I've ever tasted. It tastes of sunshine and happiness and the summer of pies.

Banana Cream Pie

1 1/2 C flour
1 T sugar
1/2 t salt
1/4 t baking powder
1/3 C unsalted butter, cold
1/4 C cold water
2 t apple cider vinegar

Combine flour, sugar, salt and baking powder in the food processor. Add the butter, one tablespoon at a time until it is all cut into the dry ingredients. Slowly pour in water and cider vinegar until the dough just comes together. Remove from processor and flatten the dough into a disk. Wrap it in plastic wrap and refrigerate for about 30 minutes.

Place a large piece of parchment paper on a clean work surface, and preheat the oven to 375°. Unwrap the dough and place it on the parchment paper. Roll it out to a 12-inch circle. Lift the parchment paper to flip the crust into a 9 inch pie plate. Tuck in and trim the edges. Bake for about 15-20 minutes until the edges are crisp and golden brown. Remove from oven and cool for a few minutes before using.

1/2 C whipping cream
1 T unsalted butter
4 oz bittersweet chocolate
1/2 t vanilla

4 bananas

1/2 C sugar
1/3 C cornstarch
1/4 t salt
1 1/2 C whipping cream
1 1/2 C whole milk
3 large egg yolks
2 t vanilla
2 T (1/4 stick) unsalted butter


Combine whipping cream, butter, chocolate and vanilla in a medium saucepan over low heat. Cook, stirring frequently, until chocolate is melted and well-mixed. While chocolate is melting, slice bananas into 1-inch discs. Pour melted chocolate into bottom of the prepared pie crust. Press the slices of banana into the chocolate, spreading evenly over the bottom of the pie. If you have too many banana slices, spread the extra evenly in a second layer. Place the half-full pie in the fridge to chill for at least 30 minutes.

Meanwhile, make the custard. Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks and vanilla. Whisk over medium-high heat until the custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter. Allow the custard to cool for about 10 minutes, or until the chocolate has loosely set. Stir the custard to loosen, and pour it over the bananas, spreading evenly.

Chill banana cream pie until filling is set, about 4-6 hours. Top with lightly sweetened whipped cream (optional) before serving.

Photos via flickr.