I was randomly fell on this video (See below) and it inspired me to make my own doughnuts!!! I never really had the Craving to make my own but since I have been stuck home for over a month now!! Why not?
Prep : 30 mins /Rest : 4h or overnight /Cook : 20 mins / Total : 4h50 mins
Servings : 1 x 9″ pie
My Buttery Pie Crust Or store-bought crust
The Filling: 2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/8 teaspoon salt
4 large egg yolks
1/4 cup cornstarch
1 and 1/2 teaspoons pure vanilla extract
2 Tablespoons unsalted butter, softened to room temperature
2 Fresh bananas, diced
1 overripe Banana, crushed in puree
Optional: sprinkle of ground cinnamon (I love cinnamon)
1 cup heavy cream
2 Tablespoons confectioners’ sugar/ white sugar
1/2 teaspoon pure vanilla extract
Preheat oven to 375°. On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe– you can freeze the other half of the dough at this time). I like to measure the bottom of the pie dish to have an idea of the size i need to roll out. Keep in mind you want the edges to be about 10 cm
Flute the edges(See the youtube video). Chill the prepared pie shell for 30 minutes. You want it very cold before blind-baking.
Blind-bake the crust: Line the chilled pie shell with aluminum foil, making sure to cover the edges so they do not burn. Fill the pie with dried beans(heavy), then bake until the pie crust is very lightly browned, about 20 minutes. Remove the foil (and weights) carefully and continue to bake the crust until it is a deeper brown, about 5 minutes more. Transfer the pie shell to a wire rack to cool completely as you make the filling.
Make the filling: Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally no don’t burn the milk.
Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until thick and smooth.
Very slowly add in 1 cup of the simmering milk to slightly warm the egg yolk mixture.
This is a very slow process, if not the egg will cook!! Whisk the egg yolk mixture into the pan. While whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute. Remove the pan from heat and whisk in the vanilla extract and butter.
Place a piece of plastic wrap directly on top of the warm pudding to prevent a “skin” from forming on top. *If you have a hand blender, like you would use for soups, use it to have a smoother mix.
Allow it to cool completely, if in rush add to fridge for 15 minutes.
Slice 2 bananas and arrange slices into the cooled pie shell.
Sprinkle with cinnamon.
Spread cooled filling on top.
Place a piece of plastic wrap directly on top of the filling.
Again, to prevent a skin from forming.
Refrigerate for at least 4 hours or overnight(Suggested)
Haven’t seen enough? Much more details in my highlights!!! Simply click on the link below for step by steps !