I’ve had my eye on a recipe in a popular magazine I subscribe to, and I was disappointed as I began reading the ingredients and instructions – honestly it was convoluted, I imagine readers being discouraged as they started to pull all their ingredients and read through the steps (which weren’t in an order that made sense). So I think I fixed it or at least made it simpler. First step is to soak bananas in a cream mixture overnight – at this point you could also make your crust and the peanut butter mousse, and also refrigerate overnight. Day 2 you can complete the banana custard and toppings.
Use your favorite pie crust recipe and blind bake it – allow to cool completely. You could buy a good quality pie shell, but it’s not going to be deep enough. I also recommend you bake this and allow it to cool completely before you work on your peanut butter layer.
Fluffernuter Banana Pie – 1 9-inch pie
1 – 9inch pie crust, blind baked, completely cooled
For the Banana Custard:
4 yellow bananas, ripe
2 cups whole milk
2 cups heavy cream
1 cup Bird’s Custard Powder
3/4 cups sugar
1 teaspoon vanilla extract
Day 1: Combine heavy cream, milk and 2 sliced bananas, and place in the fridge overnight.
Day 2: Confirm you have your crust and peanut butter mouse done, assembled, and chilling in the fridge before working on this layer. Strain the banana milk, and discard the bananas. In a medium saucepan, whisk together custard powder and sugar – place over low heat, whisk in the banana milk and vanilla, and cook until it thickens. Remove from heat, and allow to cool for about 5 min.
Assemble this layer of the pie before making the meringue, spread about 1/2 cup of the custard over the peanut butter mousse. Slice the remaining 2 bananas into 1/4-inch slices, arrange over the custard in 1 layer, spread the rest of the custard in an even layer. Cover and refrigerate. Scroll down to make the meringue and candied bacon so you can assemble.
For the Peanut Butter Mousse: (you will need the prepared crust)
4 oz cream cheese, room temperature
1/2 cup powdered sugar
1/8 teaspoon kosher salt
1/2 cup crunch peanut butter
1/2 cup heavy cream
In the bowl of a mixer, beat the cream cheese until smooth. Add in the confectioners’ sugar, salt, and peanut butter until combined. In another bowl of a mixer, whip the cream on medium-high speed until it holds stiff peaks, about 3 minutes. Fold the whipped cream into the peanut butter mixture. Spread the mixture evenly over the bottom of the cooled crust. Cover and refrigerate overnight. Day 2, return to the banana custard instructions and put together the pie.
Maple Candied Bacon
4 slices thick-cut bacon
1 tablespoon good quality maple syrup
Line your baking sheet with parchment paper. Arrange bacon slices side by side, drizzle with maple syrup. Place in the oven, set temperature to 400 F. Once the oven reaches the set temperature, set timer for 20 minutes. Remove from the oven once golden and crispy, transfer to a plate with paper towels to drain. Once cool chop up and set aside.
Swiss Meringue
4 egg whites – room temperature
1 cup sugar
1/2 teaspoon vanilla extract
Pinch of cream of tartar (optional)
Setup a bain-marie, once water is simmering, in a heatproof bowl of a mixer, combine egg whites and sugar, whisking until the sugar is dissolved, about 4 minutes. You can test whether the sugar is dissolved by feeling between your fingers.
Transfer the bowl to the electric mixer, fitted with the whisk attachment. Start on low speed, add vanilla and increase speed to the appropriate setting for meringue (on my breville bakery, that’s the highest setting). If you don’t see your meringue stiffening you could add a pinch of cream of tartar. It usually takes 10 minutes until you have stiff glossy peaks.
Final assembly for the pie:
Spread of pipe the meringue over the pie, garnish with chopped bacon. Serve to your nearest and dearest.
Bon Appétit!! Happy Cooking!!
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