nana pie

Cream pie! America! You are something!

We Europeans are so constrained by rules and pastry. America puts a great big cloud of cream on TOP of custard and calls it a pie. I massively respect that.

So, I think this peanut butter banana cream pie is important. I smashed bronzey nut brittle on mine, because I do what I like.

Banoffee is dead.

When you have recovered from the shock of what you just read, you’ll find the recipe below.

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Golden ’nana pie, adapted from Bon Appetit 

23cm tart tin (preferably with a pop-out bottom), buttered up

Pre-heated at 180°C

90g unsalted butter
200g digestives

50g caster sugar
1 ½ tablespoons of corn flour
200ml double cream
125ml whole milk
2 egg yolks
1 vanilla pod, split
15g unsalted butter
2 bananas
Juice of an orange

100g cream cheese
25g icing sugar
1 teaspoon vanilla extract
90g smooth peanut butter
150ml double cream

100g salted peanuts (no red skins)
100g caster sugar

1. Smash the biscuits inside a freezer bag with a rolling pin, melt the butter and combine. Or, food processor the lot.
2. Press into the bottom and sides of the tin.
3. Bake the crust for about 15 minutes, and leave to cool. (You don’t need the oven any more).

4. Whisk the sugar, corn flour, and salt in a saucepan (off the heat) until there are no lumps.
5. Gradually whisk in the cream, then the milk.
6. Add the yolks and seeds from the vanilla pod, and whisk.
7. Pop on a medium heat to cook, whisking constantly until the custard thickens and boils – about 5-10 minutes.
8. Add the butter and stir until melted.
9. Spread the custard inside the crust.
10. Chill for at least 1 hour.

11. Slice the bananas, and put them in a bowl with 2 tablespoons of the orange juice.
12. Transfer to some kitchen roll and pat dry.
13. Arrange them in a layer over the custard.

14. Using an electric mixer, beat the cream cheese and icing sugar until smooth.
15. Mix in the vanilla, then the peanut butter.
16. In another bowl, whisk the cream to form cloud-like (not stiff) peaks.
17. Fold one spoon of the whipped cream into the peanut mixture to loosen, and then the rest.
18. Pile onto the pie and smoothen out with a spatula.
19. Chill for at least 3 hours.

20. Even though it feels wrong, put the sugar in the pan on a low heat, and jiggle it as it starts to melt.
21. Once it’s dark bronze and shimmering, add the peanuts.
22. Pour out on to a sheet of greaseproof paper and give it a prod to flatten it a little.
23. Do not lick or touch it under any circumstances.
24. When it’s cold, crack it into shards and make a nutty, caramelly mess on top of your pie.
25. Sprinkle with gold glitter, but that’s obvious.

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