-PASTRY CREAM-
2 Tea Bags
1 3/4 c Milk
1/3 c Sugar
1/4 c Milk
1/4 c Cornstarch
1 Egg
4 Egg Yolks
4 tb Unsalted Butter, cut up
1/2 ts Vanilla
-PATE BRISEE-
1 1/4 c Unbleached Flour
1/3 c Cake Flour
1/2 ts Salt
1/4 ts Baking Powder
1/2 c Unsalted Butter, cut up
3 tb To 5 Ice Water
CREAM TOPPING
1 1/4 c Heavy Cream
1 tb Sugar
1/2 tb Fruit-Flavored Tea, cold
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