First Place Cream
Bananas Foster Cream Pie
Ann Andre — Murphy Guest House Bed and Breakfast, Bristol.
Pie Crust (single crust)
6 TBLS very cold unsalted butter
1 ½ C all purpose flour
½ tsp. kosher salt
2 TBLS + 2 tsp C very cold vegetable shortening
3-6 TBLS ice cold water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and the shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll the dough on a well floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.
Fold the dough in half, place in a pie pan, and unfold it to fit the pan.
(Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill 10-20 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 10-15 minutes. Remove foil and weights. Bake 5-12 minutes or until edges and bottom are golden brown. (adjust cooking time according to how golden brown you want your crust.))
1C brown sugar
½ tsp cinnamon
Melt the butter, add bananas sliced and cook for 2 min.
Add brown sugar, vanilla, and cinnamon. Cook additional 2 min.
Turn off heat and add rum. Stir and let cool. This will thicken as it cools.
1 C sugar
¼ C corn starch
4 egg yolks
3 C whole milk
4 TBLS butter
1 tsp vanilla
Cook sugar, egg yolks, cornstarch and milk over medium heat until thick and bubbly. Remove from heat and add vanilla and butter — mix until butter is melted.
Pour cooled bananas into bottom of pre-baked pie crust (9”)
Top with warm cream mixture
Make meringue and put on top of cream and bake at 375 degrees for 6 minutes (or if preferred use cool whip with no extra baking)
Add 1/8 tsp of cream of tartar per egg white. Whip to soft peaks. Beat in 2 TBLS of sugar per egg white.