Wednesday Recipes: Soby's Famous White Chocolate Banana Cream Pie

Dear Readers, Easter keeps giving! I'm one of those people who is always trying new recipes even when an old favorite would do (that's why I have so many to share). I found this one in our local newspaper, the Post and Courier. They share that Soby's of Greenville, South Carolina "serves around 6,500 slices of pie every year. If you multiply that by the 27 years the restaurant has been open, then you get around 175,000 slices of pie served."

One of the best compliments my son has given me was that I just saw this award-winning dessert and executed--pastry chef skills. He might be biased. :)

White Chocolate Banana Cream Pie

Ingredients (Serves 8 10)

Tart Shell:

1 3/4 cups flour

2/3 cup sugar

1/2 pound butter, cut into 1-inch pieces, chilled

1 egg

1 teaspoon vanilla extract

White Chocolate Pastry Cream:

1 cup milk

1 vanilla bean, whole

3 tablespoons cornstarch

1/4 cup sugar

1/4 teaspoon salt

2 eggs

1/4 cup white chocolate chips

Pie filling:

2 1/4 cups heavy cream

1/2 cup confectioner's sugar

1/4 cup creme de banana liqueur

1 cup white chocolate pastry cream, chilled

6 ripe bananas

1 11-inch tart shell, baked and cooled

1 thick piece white chocolate, for garnish

Cocoa powder, for garnish

Directions:

For the tart shell:

1. Place the flour and sugar in the bowl of an electric mixer fitted with the paddle attachment.

2. On low speed, add half the cold butter and mix for 30 seconds, then add the remaining butter. Continue to mix until all the butter is cut into the flour and the mix resembles sand.

3. Lightly beat together the egg and the vanilla in a small bowl and add it to the flour and butter. Continue to mix until a ball is formed. If the dough does not form a ball after 1 minute, add a few drops of water. I scooped the dough out and formed a ball on the floured board.

4. Remove the dough from the mixer. Wrap in plastic wrap and chill. (The recipe doesn't give a time period here; I'm thinking 20 - 30 minutes in the refrigerator, not the freezer).

5. Preheat the oven to 350 degrees Fahrenheit. Have ready an 11-inch removable-bottom tart mold.

6. On a floured surface, roll out the dough into a 1/8-inch thick circle large enough to fit the mold. Press the dough into the tart mold. Refrigerate for 10 minutes.

7. Bake the crust for 16 to 18 minute or until it is golden brown and crisp.

For the pastry cream:

1. Pour the milk into a heavy-bottom 2-quart saucepan. Split the vanilla bean in half lengthwise and scrape out the seeds with the back of a small knife. Add the seeds and pod halves to the milk. Heat the milk until it is about boil.

2. While the milk is heating, whisk together the cornstarch, sugar, salt, and eggs until smooth. Temper the egg mixture with one-quarter of the hot milk and then add it back to the pan. Whisk to combine. Continue to cook on medium heat, stirring constantly.

3. When the custard thickens, remove it from the heat and whisk in the white chocolate. Pour the pastry cream into a container and place a sheet of plastic wrap directly on top of the cream so no skin forms. Refrigerate until completely cool.

For the pie filling:

1. Whip the heavy cream until soft peaks form. Add the sugar and creme de banana and whip to very stiff peaks.

2. Place the cold pastry into another bowl and soften by mixing it with a rubber spatula. Slice the bananas into the pastry cream and stir to combine. Fold in the whipped cream.

3. Mound the filling in the middle of the tart shell and smooth it down to the edge. (The recipe recommends slicing before you garnish; I didn't like the way that looked and everything was just fine).

4. Using a vegetable peel, shave enough white chocolate curls to cover the pastry cream. Dust the top with cocoa powder (if desired).

5. Serve immediately or refrigerate.

   
   
   
   

   Be sure to admire your handiwork before devouring!