Zhahn-DOO-Yuh Banana Panna Cotta Pie
2013 APC Crisco National Pie Championships Amateur Division
3rd Place Crisco Classic Chocolate
Grace Thatcher, Delta, OH
10T. Crisco shortening
3-4T. cold water
Into a large mixing bowl sift together the flour and salt, add all of the Crisco shortening. Cut the shortening into the flour with a pastry blender until the mixture develops a course texture. Sprinkle the water over the mixture a spoonful at a time, and toss until the dough begins to cohere. Gather the dough into a ball and press together with your hands, cover with plastic wrap, and refrigerate for at least one hour before using.
Prepare pie crust in a nine inch pie pan and prebake for 10-15 minutes at 425 degrees.
1/3 C. hazelnuts (toasted and reserved)
8 1/2 oz. Nutella
5 oz mascarpone
4 tsp. whole milk
1T. brown sugar
1 sliced banana
(3 1/4 oz of banana after cooking)
Banana panna cotta
2 Tbs. water
1 tsp gelatine
1 C. cream
1/3 C. sugar
1/4 tsp. vanilla
1/4 tsp. banana extract
Gianduia whipped cream
1 ½ C. whipping cream
¾ C. Nutella
place all ingredients except hazelnuts in a bowl and mix with a hand mixer until the mixture lightens, about 1 minute and set aside.
Place butter and sugar in a medium sized skillet over medium heat until butter has melted and add bananas that have been sliced into 1/4 inch thick slices. Cook on one side until caramelized and turn over and do the second side. Bananas should be cooked through. set aside.
Bloom 1 t. of gelatine in 2 T. water for about 5 minutes, set aside. Heat cream, sugar, and salt to 175 degrees. Remove from heat and add softened gelatine mixture. Stir until dissolved. Place mixture in an ice water bath and continue to stir until the temperature of the mixture drops to 50 degrees. Stir in the vanilla and banana extracts. Puree in the caramelized banana with a stick blender.
Gianduia Whipped Cream
In a large bowl, beat whipping cream with an electric mixer on medium speed until soft peaks form then beat in Nutella until incorporated, but not over mixed. Refrigerate until ready to use.
Spread small amount of Gianduia filling in bottom of pie shell and sprinkle reserved toasted hazelnuts on top. Spread additional small amount of Gianduia over hazelnuts and cover with 2 layers of sliced bananas, about ¼ inch slices. Cover with the rest of Gianduia filling. Place banana panna cotta on top of previous layers. Pipe Gianduia whipped cream decoratively over top of pie.