Banana Cream Pie Martini Recipes

BOSTON CREME PIE MARTINI

Steps:

• Combine vodka, chocolate liqueur, Irish cream liqueur, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into a martini glass, garnish with a maraschino cherry, and serve.

BANANA CREAM PIE

Steps:

• Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll out pate brisee to a 1/8-inch thickness. Fit into a 9-inch deep-dish pie plate. Trim pastry using scissors or a sharp paring knife. Crimp or decorate edges of pastry if desired. Chill for 30 minutes.
• Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake until pastry begins to color around edges, about 15 minutes. Remove paper and weights, and continue to bake just until pastry dries out and turns golden brown, 10 to 15 minutes more.
• Cool completely on a wire rack. The baked shell can be stored in airtight containers or well wrapped in plastic in the freezer for up to 1 month.
• Prepare an ice-water bath; set aside. Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring milk just to a boil. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture. Whisk yolk mixture into saucepan of hot milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cool, stirring occasionally.
• Peel bananas, and slice 1/4 inch thick. Add lemon juice, and toss gently to coat. Arrange in an even layer in bottom of baked piecrust. Scrape cooled custard over bananas, and smooth top with a spatula. Refrigerate for at least 2 hours or up to overnight.
• In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds. Increase speed to medium-high, and add confectioners' sugar and remaining 1/2 teaspoon vanilla. Beat until soft peaks form. Transfer to a pastry bag fitted with a large star tip (Ateco No. 32). Pipe cream over custard in large rosettes, covering it completely. Serve immediately.

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

BANANA CREAM PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

BANANA CREAM PIE MARTINI

Steps:

• Add vodka to a shaker half filled with crushed ice and shake a few times.
• Add remaining alcohol and swirl.
• Strain into cold/frozen martini glasses.

BANANA CREAM PIE MARTINI

Steps:

• Optional: may rim the cocktail glass with graham cracker crumbs.
• Fill cocktail shaker halfway with ice.
• Add in banana liqueur, amaretto, Baileys, and half-and-half.
• Shake vigorously 5-10 seconds.
• Strain into chilled cocktail glass; garnish with banana slice.

MARTHA'S BANANA CREAM PIE

Steps:

• Combine 2 cups cream, the milk, 1/2 cup sugar, and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat.
• Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside.
• Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about 5 minutes. (The mixture may separate slightly; if it does, remove from heat and beat with an electric mixer until thick and smooth.) Strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against surface to prevent a skin from forming. Chill in refrigerator about 4 hours.
• To assemble, spread 1/2 cup custard over bottom of prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third of them) in a tight, tiled pattern over custard, pressing down with hands to pack them firmly. Repeat to build a second layer, using 3/4 cup custard and enough bananas to cover, smoothing down layer evenly. For third layer, spread 3/4 cup custard over bananas and top with remaining bananas, starting 1 inch from outer edge and working toward center. Spread 1 cup custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill at least 4 hours or overnight.
• Whip remaining 2 cups heavy cream in a medium bowl until soft peaks form. Add remaining 2 teaspoons sugar and vanilla extract and continue to whip until stiff peaks form.
• Remove pie from refrigerator. Fill a pastry bag with whipped cream and pipe onto pie. (Alternately, spread whipped cream evenly over pie.) With a sharp knife dipped in hot water, cut pie into 10 equal slices. Transfer slices to dessert plates. Serve.