American Pie Council

2018 Amateur Entry

 

Cinnamon Roll Banana Cream Pie

CINNAMON ROLL BANANA CREAM PIE
Patricia Lapiezo
Handcrafted Artisan

CRUST
3 cups all-purpose flour
1 tsp. salt
1 ¼ cups Crisco shortening
5 Tbsp. ice water
1 Tbsp. vinegar
1 egg, lightly beaten
Combine flour and salt in large bowl. Cut in shortening. In a small bowl combine water, vinegar, and egg. Stir into flour mixture until dough comes together. Shape dough into two disks and refrigerate at least 1 hr. Roll out 1 disk to fit a 9-inch pie dish. Crimp edges and prick crust with fork. Bake blind at 425 for 20-25 minutes. Set aside to cool.

CAKE
1 stick unsalted butter, softened
1 ¼ cups granulated sugar
½ cup sour cream
1¼ cups mashed ripe bananas
1½ cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1 stick unsalted butter, melted
¾ cup packed light brown sugar
1 tsp. ground cinnamon

Brown Butter Icing
1 stick unsalted butter
4 oz. softened cream cheese
2 ¾ cups powdered sugar
2 Tbsp. milk or cream

Heat oven to 350 degrees. Line one half sheet pan with parchment. Place butter, sugar, sour cream and bananas into mixer and mix until well combined. Add remaining dry ingredients and mix until well combined. Spread into prepared pan. Place melted butter in a mixing bowl and add brown sugar and cinnamon, mixing well. Drizzle over cake batter and then with a knife, swirl throughout. Bake 35-40 min, or until baked through.

When cake is done baking, prepare brown butter icing. Brown butter in a small saucepan until bubbly and browned. Place softened cream cheese into a large mixing bowl and pour browned butter over cream cheese, whisking until smooth. Slowly add powdered sugar and cream until smooth. Drizzle over warm cake and spread evenly. Cool completely and cut out 2 cake rounds to fit into pie dish (remove parchment). Prepare cream filling.




Cream Filling
2/3 cup granulated sugar
¼ cup flour
1 Tbsp. cornstarch
¼ tsp. salt
2 cups light cream
4 large egg yolks
1 tsp. vanilla
2 Tbsp. butter
2-3 bananas, sliced

Place the dry ingredients in a saucepan. Add cream and whisk together. Add the egg yolks and whisk. Heat over low heat, stirring regularly, until mixture is thick and just begins to boil. Add butter and vanilla and stir. Cool for 15 min. Spread sliced bananas over bottom of pie crust. Top with half the pudding then 1 round of cake. Repeat layers, ending with cake. Cover top of pie with sweetened whipped cream.