American Pie Council

2017 Professional Entry


I'm Bananas and Nuts For You

I'm Bananas and Nuts For You
Kathryn Hanson, Orlando, FL
2017 APC National Pie Championships
1st Place Cream

1 ½ cups finely crushed Nilla Wafers
¼ cup crushed toasted almonds
2 tablespoons sugar
1/3 cup melted unsalted butter

Mix all of the ingredients in a bowl until blended; pour into a 9” pie dish sprayed with Crisco cooking spray. Press into the bottom and sides; bake in a 350 degree oven for 8-12 minutes or until lightly browned. Let cool.

1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 ¼ cup half & half
1 cup heavy cream
4 egg yolks
1 vanilla bean
¼ teaspoon almond extract
1 cup heavy cream
2 tablespoons confectioners’ sugar
1 banana
2 cups shredded coconut

In a cold sauce pan combine the sugar, cornstarch, and salt. Gradually stir in the half & half and the heavy cream stir until smooth. Scrap the vanilla bean into the mixture and cook over boiling water, stirring constantly, until it begins to thicken. Cover, and cook 15 minutes stirring several times. In a small bowl, beat egg yolks slightly. Stir ½ cup of the hot liquid into the egg yolks, mixing well. Pour back into the top of the double boiler; cook mixture 2 minutes longer, and continue to stir. Remove from the heat. Add the almond extract. Pour the filling into a chinois resting over a medium sized bowl and strain the filling to remove any possible lumps. Cool to room temperature, slice the banana and place in the bottom of the pie crust, then pour the filling over them. Cover the filling with a piece of plastic wrap to prevent a skim from forming. Refrigerate until completely cool. Whip the heavy cream and confectioners’ sugar. Top the filling with half of the coconut and pipe the whipping cream over the coconut. Lightly toast the remaining coconut and sprinkle over the whipped cream and garnish with toasted almonds.