Friday, November 21, 2014
Raise your hand if you love pie! Trust me, I know how you feel. While others look forward to turkey, potatoes, gravy, and stuffing, my thoughts turn to such things as Dutch Apple, Coconut Cream, and Muddy Gap! It just isn't Thanksgiving without the pies, am I right?
With the Holidays now upon us, I thought today would be the perfect time to debut yet another delicious pie recipe. We already showed you how you could turn some of those traditional fall pies into Minature, baked-in-jar-lids treats! So today, we thought we'd follow that same theme, but with a little twist! Instead of a traditional apple or berry pie, we shot for the moon and created a mouth-watering cream-filled pie, baked right in a hand-held mason jar! Best of all, we used our freeze dried bananas and Insta-Whip to do it! Grab some Wide-Mouth Mason Jar lids, it's time to create some Banana Cream Mini Pies!
1/2 cup Cold Water
2 1/2 cups Honeyville Swiss Pastry Flour
3/4 cup Butter, cubed
4 Tbsp Shortening
4 Tbsp Sugar
3 cups Whole Milk
3/4 cup Sugar
1/3 cup Honeyville Alta Artisan Flour
1/4 tsp Salt
3 Egg Yolks, beaten
3 Tbsp Butter
1 tsp Vanilla
2 cups Honeyville Freeze Dried Bananas
1/2 cup Honeyville Insta-Whip
1/2 cup Cold Water
1 tsp Powdered Sugar
Yields: 8-12 mini pies
First, make your crust.
To do so, combine water, flour, butter, shortening, and sugar in your BOSCH Food Processor attachment and pulse until a soft dough forms. Wrap dough in plastic and chill in refrigerator for at least 2 hours.
Once dough has chilled, remove and roll out on a hard, floured surface.
Preheat oven to 400 degrees.
Using your Wide Mouth Mason Jar lids, cut out dough.
After dough is cut out, prepare your lids for baking by first flipping the seal top inside out (so that the seal is on the bottom) and spraying with baking spray.
Take a circle of dough and shape in the bottom of the lid.
Using a fork, punch holes in the dough. This will keep bubbles from forming while baking.
Repeat process for each mini pie crust, and place on a cookie sheet. Bake at 400 degrees for 10-15 minutes. Remove and allow to cool completely.
While pies are cooling, make your filling. First, scald your milk by microwaving the 2 cups for 3-5 minutes. Do not boil the milk. Add milk to large pot and heat at medium heat.
Add sugar, flour, and salt and whisk together until well combined. Continue to whisk until the sauce begins to thicken and create a pudding like texture. Once it thickens up, reduce heat to low and add whisked egg yolks to mixture. Whisk for a few more minutes, then remove from heat.
Once off heat, stir in butter and vanilla until completely combined.
Taking your baked pie crusts, line the bottoms with your Freeze Dried Bananas.
Gently pour filling over the top of the bananas, then refrigerator for at least an hour.
After refrigeration, make your whipped topping by combining insta-whip, water, and powdered sugar and whisking together, then pipe topping on top of pies, and serve.
Prepare your palate for a mouth-watering, flavor explosion! These mini pies pack a big punch of flavor, texture, and taste! The crust is the perfect amount of flaky, buttery goodness, and the bananas, which hydrate themselves in the filling, give just the right amount of flavor for this decadent hand-held treat. Serve these up for your Holiday meal and see how excited your whole family will get for these fun, exciting treats!
Yes, we all love pie, so why not fall in love with these hand-held Banana Cream delights!