American Pie Council

2018 Professional Entry

 

Black Bottom Bananas Foster Pie

Black Bottom Bananas Foster Pie
Christopher Taylor, Atlanta, GA
Cream

Crust

1 1/2 cups all-purpose flour
1 1/4 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
4 tablespoons vegetable shortening
8 tablespoons cold unsalted butter, cut into 8 pieces
1 teaspoon cider vinegar
1/4 cup very cold water

1. Mix the flour, sugar, salt, and baking powder in the bowl of a food processor. Add the shortening and process until the shortening is incorporated.
2. Pulse in the butter until the pieces are no larger than 1/2-inch in any direction. Add the vinegar to the water. Pulse in the water mixture until incorporated but before a dough ball forms.
3. Remove the dough from the processor and pat into a 4-inch disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours.
4. Roll out the pie dough out to a circle large enough to fill a 9 1/2-inch deep dish pie pan. Line the pan with the rolled crust and crimp the edges as desired. Freeze for 30 minutes. Meanwhile, preheat oven to 350°F.
5. Line the dough with aluminum foil and pie weights. Bake for 60 minutes. Remove the weights and foil. If needed, continue baking 2 to 5 minutes more or until the crust is golden brown. Remove from the oven and cool completely on a wire rack before filling.


Caramel Black Bottom

4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons freeze-dried bananas, ground finely and sifted to remove any large pieces
1/4 cup sugar
1 tablespoons water
1/2 teaspoon lemon juice
1 tablespoon unsalted butter

1. Place the chopped chocolate in a medium heat-proof bowl.
2. Whisk together the heavy cream and banana powder.
3. In a medium saucepan, bring the sugar, water, and lemon juice to a boil. Continue cooking until the mixture is a medium amber color, swirling the pan occasionally to prevent burning.
4. Carefully pour the heavy cream mixture into the caramel and whisk to combine.
5. Pour the mixture over the chocolate. Let the chocolate melt for 30 seconds then whisk the caramel and chocolate together until uniform in appearance.
6. Smooth the chocolate mixture over the bottom of the cooled pie crust. Refrigerate the pie while preparing the Bananas Foster Cream.


Bananas Foster Cream

2 very ripe medium-sized bananas
1 cup whole milk
2 cups heavy cream (you might not use all of the cream)
5 tablespoons unsalted butter, cut into 5 pieces
1/4 cup cornstarch
1/2 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon dark rum


1. Peel and slice the bananas into 1-inch chunks. In a small saucepan, bring the milk and 1 cup of cream to a boil with the banana chunks. When the mixture boils, remove from heat and let cool completely before refrigerating until cold, at least one hour or overnight.
2. In a small saucepan, melt the butter. Continue cooking the butter over medium heat until the butter is a golden-brown color and has a nutty aroma. Transfer the browned butter to a separate bowl and refrigerate until the mixture is completely chilled, about 30 minutes.
3. Strain out the banana chunks using a mesh sieve. Do not press on the banana chunks. Transfer the strained banana-infused cream mixture to a measuring cup. You may need up to an additional 3/4 cup of cream to account for moisture absorbed by the banana chunks. Add additional cream to bring the volume of the mixture to 2 cups total. Add the 2 cups of liquid to a medium saucepan.
4. Whisk the cornstarch into the milk and cream mixture. Whisk in the sugar, salt, and eggs. Over medium heat, bring the mixture to a gentle boil, whisking constantly to prevent the mixture from sticking on the bottom. Reduce the heat to medium low and continue gently boiling the mixture for 1 minute, still whisking constantly. The mixture will be very thick.
5. Remove the pan from heat and whisk in 4 tablespoons (2 ounces) of the browned butter and rum. Strain the mixture through a fine mesh strainer. Press plastic wrap on top of the mixture and refrigerate until cold, at least 2 hours or up to 1 day.
6. To finish the banana cream, whip 1/3 cup of the remaining heavy cream to soft peaks. Stir the cold banana cream mixture with a spoon or electric mixer to break it up.
7. Fold the whipped cream into the banana filling until the mixture is smooth and creamy.
8. Evenly smooth the banana cream over the chocolate layer in the pie crust. Refrigerate until the mixture is set, at least 4 hours or overnight before topping with the Whipped Cream.


Whipped Cream Topping

1 cup heavy cream
2 tablespoons confectioners’ sugar
2 tablespoons piping gel
1/2 teaspoon Campfire S’mores flavor (Artisan Accents) or substitute rum
1/2 cup chocolate curls, optional

1. In a medium bowl, whip the cream and sugar to soft peaks. Add the piping gel and flavor and beat until the mixture holds stiff peaks.
2. Decorate the top of the pie with the whipped cream, as desired. Garnish with chocolate curls, if desired.





Christopher Taylor, Atlanta, GA
2018 Professional Cream