- 3 Pie Shells, Blind Baked
- Pastry Cream for BC
- Bananas, sliced
- Banana Chantilly Cream
- Pineapple Juice
ingredients
directions
1. After pies shells are baked, start making pastry cream for banana cream pies. Once pastry cream cools to 160 F, fill baked pie shells half full. |
2. Slice bananas and dip in straight pineapple juice. Blot dry banana. Place bananas in a single layer on top of pastry cream across entire pie. |
3. Place pastry cream over top of the bananas until pie shells are filled. Place on sheet pan and refrigerate to allow pastry cream to setup. |
4. Make banana chantilly cream and place into pastry bag with #5 star tip. Remove pies from refrigeration. Make large dollops starting around to edge of the pies working your way around entire pie. Make a second roll of dollops tucking in right next to the first row. Make sure the dollops touch each other. Leave the center of the pie open and do not fill with chantilly cream. |
5. Cut pie into 8 pieces. Clean knife after every cut with hot water and towel. Present whole pie on large plate with doilie (place glucose under doilie to stick to plate). Yeild: 8 slices/pie. |
Keywords
pastries1, gnvdc
