Banana Cream Pie Dessert Shooters
Posted: 01/06/2014 Filed under: desserts, mini dessert, pies, recipes | Tags: banana, banana cream pie, cooking, dessert, dessert shooters, mini dessert, recipe 71 Comments
Banana Cream Pie Mini Shooters
Each year, I live for that two month period that begins with Halloween and sees me through Thanksgiving, Christmas and New Year’s. I’m totally grateful that it’s filled with family, fun and way, I mean way too much food. It’s a whirlwind of turkeys, hams, cookies, cakes and lots and lots of sugar. In fact, I think I need to detox from all the sugar still in my system.
But alas, it’s January 6th and the party’s over. The east coast friends have all gone home, the kid’s back at school and Mama is left jonesing for her next gig. Just business as usual. And so, I set my sights on Super Bowl Sunday.
The truth is, I don’t even like football, (did I just hear a gasp from all over America). But I love all the commercials, and who doesn’t love a good ‘ol half-time show. Ok, so just me. I know it’s a little far in advance, but I’ve already started planning my menu for game day. For dessert, I decided to serve these Banana Cream Pie Mini Shooters. Their taste scores a touchdown, but their small size won’t hit ‘ya in the end zone if you know what I mean. I know, lame football humor…
Banana Cream Pie Mini Shooters
Banana Cream Pie Dessert Shooters
- 2 1/4 cups whole milk
- 1/2 vanilla bean – split down center
- 5 large egg yolks
- 6 tablespoons baker’s sugar (superfine)
- 1/4 cup flour
- 6 teaspoons corn starch
- 1/3 cup sweetened flaked coconut (optional)
- 1 medium ripe banana
- 1 medium banana
- 5 graham crackers
- 1/3 cup almonds (blanched or sliced, optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Extra almonds for garnish
Directions
- In a medium size pot over medium heat warm the milk and the vanilla bean just until boiling. Just as it reaches a boil, remove it from the heat and let it cool slightly.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and the sugar on medium speed until it becomes pale and thick. Reduce the mixer to low and stir in the flour and cornstarch, stopping the mixer to scrape down the sides periodically. Remove the vanilla bean from the milk, and slowly stir the milk into the egg/flour mixture.
- Pour this mixture back into your pot and heat gently over a medium heat. Using a wire whisk (if you don’t have one, a wooden spoon will work also), continuously whisk the mixture until it thickens and comes to a boil. Boil for one minute and keep on whisking so that lumps do not form and the mixture doesn’t stick to the bottom of the pot. Remove from the heat and continue to whisk for a minute or two then pour the mixture into a large bowl to cool. Cover the surface of the mixture with plastic wrap so that a skin doesn’t form.
- You can make this pastry cream a day in advance and keep it covered in the refrigerator.
- When you’re ready to use the pastry cream, take the ripe banana and with a fork or the back of a spoon, mash the banana until it’s almost like a puree. Then whisk it into the pastry cream. If you choose to use the coconut, whisk it into the pastry cream.
- Place the graham crackers and almonds in a food processor and pulse until you have fine crumbs, transfer to bowl and set aside.
- In a medium bowl beat (either with a stand mixer with whisk attachment, hand mixer or wire whisk) the heavy cream and powdered sugar until stiff peaks form. You can make the whipped cream in advance too, just cover and keep in the fridge a day in advance.
- To assemble the shooters: Place two teaspoons of the crumbs into the bottom of the shot glass. Slice the remaining banana into 1/2″ slices, and place the banana on top of the crumbs. You can spoon the pastry cream into the shot glass or you can pipe it in with a pastry bag. Using a pastry bag fitted with a star tip, pipe the whipped cream on top of the pastry cream layer. Garnish with sliced almonds, sliced bananas or toasted coconut.
Makes 10 shooters (approximately 2.5 ounces each)
Banana Cream Pie Dessert Shooter that looks like an Ice Cream Soda
Mama’s Tips:
The pastry cream can be made a day in advance. When the cream has cooled, cover the surface with plastic wrap so a skin will not form and keep in the fridge until you’re ready to use it.
The whipped cream can be made in advance also. Whip the cream until stiff peaks form and then transfer to a bowl, cover and refrigerate until ready to use.
The graham cracker crumbs can be made a day in advance. Just store in a covered container until ready to use.
I add the nuts to the graham crackers because it gives the crumbs some added texture which is a nice compliment to the banana cream. However, if you or someone else has a nut allergy then just eliminate them from the recipe.
Banana Cream Pie Mini Shooters
Recipe: Intermediate
Apple Pie in a Bag
Posted: 11/14/2013 Filed under: desserts, fruit, pies, recipes | Tags: apple pie, apples, baking, dessert, fruit pie, holiday dessert, pie, pie baked in bag, recipe 54 Comments
Apple Pie baked in a brown paper bag
It’s getting closer to the big day, you know what day I’m talking about, right? Thanksgiving, of course. It’s my most special meal, well it seems every meal is my most special meal, but this one definitely is. In fact, I am so excited I can hardly contain myself. It’s the one day I will eat with reckless abandon. For me it’s a food version of a perfect storm. Every food I consider to be one of my favorites will make an appearance at my Thanksgiving table.
I embrace this holiday not just for the food, but for the fact that I truly am thankful for the food, and for my family.
I was speaking to my sister-in-law, Wanda the other day and she told me about a pie she makes that is my brother’s favorite. Since Apple Pie is a requisite for any Thanksgiving dinner I thought I would try it out before the big day. I was intrigued because this pie was baked in a brown paper grocery bag. She said that the bag kept the crust from over browning and that the apples became soft and tender and stayed juicy. Hmmmm, sounds like Mama needed to give this a try. Well Wanda, I was quite pleased with the results. I used a pre-made crust for this pie, but hey, if you’ve got the energy then go ahead and make your own crust.
Apple Pie baked in a bag
Apple Pie in a Bag
- 7 crisp, tart apples peeled, cored and thinly sliced
- 1 cup sugar – divided
- 1/2 cup, plus 2 tablespoons all purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 stick, unsalted butter, melted
- 2 teaspoons lemon juice
- 1 box pre-made refrigerated pie crust, 2-9″ crusts
- 1 large brown paper grocery bag
Directions
- Preheat the oven to 400 degrees. In a small bowl whisk together 1/2 cup of sugar, 2 tablespoons of flour, 1/4 teaspoon of nutmeg, and 2 teaspoons of cinnamon. Peel, core and thinly slice your apples placing them in a large bowl. As you slice them, sprinkle a teaspoon or so of the sugar mixture over the apples to coat them so they won’t turn brown as you slice them. When all the apples are sliced and in the bowl, spoon in the remainder of the sugar mixture and toss to coat all the apples.
- Place one of the 9″ crusts into a 9″ pie dish. You may need to roll it out a little, so you should do that on a piece of parchment paper. Spoon the apple mixture on top of the crust.
- In a small bowl whisk together 1/2 cup of all purpose flour, 1/2 cup of sugar, 1 stick of melted butter and 2 tablespoons of lemon juice. Pour this mixture over the apple mixture.
- Place the remaining crust on top of the pie. You may have to roll it out a little so that it fits over the pie. Seal the edges of the 2 crusts together. With a sharp pairing knife, poke 5-6 slits on top of crust so that the steam can escape.
- Place the pie into a large brown paper grocery bag and then staple the ends shut.
- Bake in the oven for 1 hour and 15 minutes. Leave pie in bag for 5 minutes after removing from the oven.
Apple Pie baked in a bag
Mama’s Tips
I sprinkled my apples with a teaspoon of the sugar mixture as I sliced them. The sugar mixture kept the apples from turning brown.
When pie is done baking, if you like a browner pie crust, remove the pie from bag and bake a few minutes more til browned on top.
Place bagged pie on a cookie sheet to avoid messy spills in the oven while baking.
Removing Apple Pie from the paper bag
Recipe: Easy
Mini Apple Pies
Posted: 11/16/2011 Filed under: desserts, pies, recipes | Tags: apple pie, dessert, holiday pies, mini desserts, mini pies, pie, Thanksgiving dessert 99 Comments
Mini Apple Pies
Tradition is a funny thing. You don’t mess with it, that’s how something becomes a tradition. You do it over and over. It is rituals that are handed down from one generation to the next. Thanksgiving is the most important and revered tradition in my family. It’s been an American tradition for a couple hundred years, but for my family in particular, it began with my grandparents. It’s a day that my whole family now waits for all year, and it’s all about the food.
In my house I’m known as the CEO of Thanksgiving, the Titan of Turkey and the Potentate of Potatoes. I rule this holiday with an iron fist. I make the same meal year after year. So, after 27 years of making this particular meal, I have in fact perfected it. My turkey is worthy of any glossy food magazine, my potatoes glisten in buttery goodness, and my cranberry sauce has just the right amount of tart and sweetness. My mother however is the VP of stuffing. For 27 years that has been her contribution, and she nails it every time.
However, sometimes traditions have to change. In with the new, and out with the old. In this case, I’m the old. My son graduated culinary school over 2 years ago, and he has been working as a chef in a fine dining restaurant. Last night he approached me and said that he would like to make the turkey and mashed potatoes this year for our dinner. I was stunned at first. Was he trying to yank control of this holiday out of my hands? When I gained my composure I realized that it may be time to hand the baton over to the next generation. Yes, I guess it was time to pass the tradition on.
Mini Apple Pies
So, now that I didn’t have to worry about the main course, I could focus on the really important aspect of the dinner; dessert. I decided to go very traditional, and serve a trio of desserts. I’m going to do mini pumpkin cheesecakes with praline topping, vanilla bean ice cream and these mini apple pies. Here’s to tradition.
Mini Apple Pies
Mini Apple Pies
Apple Filling
- 2 pounds tart apples, (I used Granny Smith, Jonagold & Fuji) peeld, cored and cut into 1/4 inch slices small enough to fit into each cupcake opening)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly grated nutmeg (or ground if that’s what you have)
- 2 1/2 teaspoons cornstarch
- 1 teaspoon fresh lemon juice
- In a large pot or a Dutch oven, stir together the apples, brown sugar, white sugar, cinnamon, salt, nutmeg and cornstarch.
- Cook covered over medium heat stirring occasionally until apples are tender, about 18 minutes.
- Uncover and cook until the liquid has thickened, about 4-6 minutes. Remove from the heat and stir in the lemon juice and let cool to room temperature, about 30 minutes.
- 2 1/2 cups all purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 stick unsalted butter, chilled
- 6 tablespoons vegetable shortening, chilled
- 5-6 tablespoons ice water, as needed
- Sift flour, sugar and salt into a mixing bowl. Add chilled butter and shortening. Working quickly and using your fingertips, rub or cut the fats into the dry ingredients until the mixture resembles coarse meal.
- Sprinkle on ice water, 2-3 tablespoons at a time, and toss with a fork. Turn dough out onto your work surface and using the heel of your hand, smear dough away from you, about 1/4 cup at a time. Scrape it up into a ball and wrap in wax paper. Chill for 2 hours.
- Preheat oven to 425 degrees F.
- Roll dough out to 1/4-inch thickness on a floured work surface. Lightly spray the cavities of the cupcake pan. Cut circles, using a round cookie cutter or glass larger than the size of the cupcake opening.
- Gently fit the circles into the cupcake cavities. Spoon in the apple mixture, mounding it in the center. (the mixture will shrink so you’ll need to fill it generously). Dot the top of apple mixture with a small piece of butter.
- If you want a top crust, you can create a lattice top or another circular piece of crust on top. Using a fork I made sure that the top crust was connected to the bottom crust, trying to seal the two together so when they came out of the pan it did not separate.
- Brush the top crust with an egg wash – 1 egg and a tablespoon of cold water whisked together. Sprinkle granulated sugar over the top of each crust.
- Bake until crust is lightly golden brown and apple mixture is bubbling. (Place a cookie sheet under the cupcake pan to catch splatter).
- Let cool for 5 minutes, then run a sharp knife around the edges of cupcake cavities to loosen pies and using a spoon gently ease pies out of pan.
Recipe: Intermediate
Mama's Gotta Bake 