A dessert recipe that will make you want to sing.
1 tablespoon sugar
1/2 teaspoon Kosher salt
1/2 cup water
1/2 pound unsalted butter (2 sticks, cold, cut into 1/2-inch dice)
2 1/4 cup flour (plus more for dusting)
1 teaspoon cinnamon
1/4 teaspoon nutmeg (ground)
1 1/2 cups heavy cream
1 cup whole milk
1/2 teaspoon salt
1/2 vanilla bean (split and scraped)
4 large egg yolks
3/4 cup sugar
1/2 teaspoon nutmeg (ground)
1/4 cup cornstarch
2 ripe bananas (peeled, 1/4-inch sliced into rounds)
2 Cups heavy cream
1 tablespoon powdered sugar
1 teaspoon banana extract
For the Pie Crust: In a small bowl, dissolve the sugar and salt in the water. Refrigerate until very cold, about 30 minutes. During that time, refrigerate your butter, flour, mixer bowl, and paddle, too.
Make sure your butter is cut into 1/2-inch dice. Bigger pieces will make your dough puffy. In the chilled bowl, combine the cold butter, flour, cinnamon, and nutmeg. With your hands, toss the butter in the flour until each cube is lightly coated.
With the chilled paddle, beat the flour-butter mixture on low speed to just break up the butter, about 30 seconds. Add the water mixture all at once and raise the speed to medium-low. Beat just until the dough comes together in big chunks, then immediately turn off the mixer.
Divide the chunks of dough in half and very gently pat each group into a round 1-inch-thick disk. Wrap each tightly in plastic wrap and refrigerate until firm, about 1 hour, before rolling. You can refrigerate the disks for up to 1 day or freeze for up to 3 months. When mixing the dry pie crust ingredients together, add the cinnamon and nutmeg, and mix to combine. Continue with method.
Preheat oven to 350ºF.
After pie crust has chilled, remove to a floured surface and roll to 11-inches in diameter. Place rolled out crust in a 9-inch pie plate, fold crust under and crimp edges. Trim any remaining crust. Refrigerate for 30 minutes.
Remove from refrigerator and place on a baking sheet. Line crust with parchment and fill with baking beans. Bake for 15 minutes or until the crust is light golden. Remove the beans and parchment and bake for an additional 10 minutes until the bottom is cooked and light golden. Remove to a baking rack to cool completely.
For Custard Filling: In a medium saucepan add the cream, milk, salt and vanilla bean, seeds and pod, and stir to combine. Bring to a simmer, cover and remove from the heat until slightly cooled. Remove vanilla bean pod.
In a large bowl add the egg yolks and sugar and whisk until pale in color, about 4 minutes. Add the nutmeg and cornstarch and whisk to combine. Slowly add a ladle at a time of the warm milk mixture while whisking constantly. Return mixture to the saucepan and cook over medium heat until thickened, about 12 minutes. If necessary, strain the mixture through a fine mesh sieve.
Line the cooled pie crust with banana slices. Pour custard into the baked pie crust and bake for 10 minutes. Remove from oven and allow to cool to room temperature. Refrigerate 2-4 hours.
Once chilled, make the whipped cream. In a large bowl or in the bowl of a stand mixer, whip the heavy cream to soft peaks. Add the powdered sugar and banana extract and whisk to combine.
To serve pile the pie with whipped cream and top with pineapple flowers.
For the Pineapple Flowers: Preheat the oven to 200ºF.
Line 2 baking sheets with silicone baking mats or parchment paper.
Cut the top and bottom off the pineapple and cut away the skin, leaving the pineapple whole. Using a mandoline thinly slice the pineapple into rounds about 1/8-inch thick (if you don’t have a mandoline, thinly slice using a knife). Lay the pineapple slices onto the baking sheet and bake for about 30 minutes until the top begins to feel dry. Flip each pineapple slice and continue to bake for an additional 30 minutes until almost dried out.
Remove from the oven and immediately mold each slice inside a small glass bowl to create a flower. Use different size glass bowls to create different shaped flowers. Set aside to cool completely.
Tip: If your egg curdles in the custard, strain the custard through a fine mesh sieve to remove any lumps.