-PASTRY CREAM-
2 Tea Bags 1 Egg
1 3/4 c Milk 4 Egg Yolks
1/3 c Sugar 4 tb Unsalted Butter, cut up
1/4 c Milk 1/2 ts Vanilla
1/4 c Cornstarch
-PATE BRISEE-
1 1/4 c Unbleached Flour 1/4 ts Baking Powder
1/3 c Cake Flour 1/2 c Unsalted Butter, cut up
1/2 ts Salt 3 tb To 5 Ice Water
CREAM TOPPING
1 1/4 c Heavy Cream 1/2 tb Fruit-Flavored Tea, cold
1 tb Sugar
-BANANA CREAM FILLING-
5 oz Banana, pureed 15 oz Bananas, sliced
Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups
milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove
from heat, cover and set aside.
In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to
form a smooth paste. Add egg. Beat at medium speed until b lended.
Add egg yolks, one at a time, beating well after each addition.
Remove tea bags from milk mixture, squeezing out as much milk as
possible. Gradually beat hot milk mixture into egg mixture at low
speed. Pour into a clean saucepan. Cook, whisking constantly, over
medium-low heat until mixture becomes extrememly thick and boils.
Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium
speed until smooth. Pless plastic wrap directly on surface of pastry
cream. Cool to room temperature, about 1 hour. Refrigerate until
thoroughly chilled, about 2 hours.
Pate Brisee: While pastry cream is cooling, in a food provcessor
combine flours, salt, baking powder, and 1/2 c butter. Pulse with
quick on/off pulses until mixture resembles peas.
With processor running, gradually add ice water until dough cleans
sides of bowl and forms a ball. Shape dough into a disc shape. Wrap
and refrigerate at least 30 minutes.
On a lightly floured surface, roll pastry into a 12″ circle. Fit into
a 9: pie plate. Roll edge under and flute. Prick dough all over with
tines of fork. Cover and refrigerate for 30 minutes.
Preheat oven to 425?F. Line pastry with double thickness of foil.
Fill with dried beans. Bake at 425?F for 15 minutes. Remove foil and
beans. Continue baking pastry shell 5-10 minutes until lightly
browned. Cool on rack.
Cream Topping: Beat cream until it just begins to hold its
shapeGradually add 1 tb sugar and 1/2 tb tea., beating to stiff
peaks. Cover and refrigerate.
Filling: Stir pureed banana into chilled pastry cream until blended.
Fold in 1/2 c cream topping, then sliced bananas.
To Assemble: Mound banana cream filling into cooled pie shell. Spread
with remaining cream topping. Cover and refrigerate at least 2 hours.
Yields
1 pie