Banana Split Cream Pie

Description

Source: Holy Sweet! - Peabody Johnson

When I was a kid, every ice cream parlor had a banana split on the menu. Every kid wanted one because it had three scoops of ice cream: one vanilla, one strawberry and one chocolate, with a banana cut in half lengthwise. The sauces varied from place to place, but were usually strawberry, hot fudge, caramel, pineapple or marshmallow, to name a few. Then came the whipped cream and chopped nuts, and of course a cherry on top. This cream pie is an ode to the ever-popular sundae, with a custard base made with banana liqueur and melted ice cream and then mixed with both strawberry and chocolate, to make sure you get all your favorite flavors of a banana split.

Ingredients

• 1 3/4 cups (219 g) all-purpose flour
• 1/2 cup (50 g) crushed sugar or waffle cones
• 1/2 tsp salt
• 2 tbsp (25 g) granulated sugar
• 11 tbsp (150 g) unsalted butter, chilled and cut into 1/2-inch (13-mm) cubes
• 4-5 tbsp (60-75 ml) ice water
• 1/4 cup (60 ml) banana liqueur
• 1 (2 1/4-tsp [7-g]) packet powdered unflavored gelatin
• 4 egg yolks
• 3/4 cup (150 g) granulated sugar
• 3 tbsp (24 g) cornstarch
• 2 cups (480 ml) whole milk
• 3/4 cup (180 ml) melted vanilla ice cream
• 1/3 cup (108 g) strawberry jam
• 1/4 cup (22 g) unsweetened cocoa powder
• 1/2 cup (84 g) semisweet chocolate chips
• 2 ripe bananas
• 1 (12-oz [355-ml]) can lemon-lime soda
• 2 cups (480 ml) heavy cream
• 4 tsp (10 g) powdered sugar
• Sprinkles, for garnish
• Chopped nuts, for garnish
• Maraschino cherries, for garnish

Directions

1. To make the crust: In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, crushed cones, salt and sugar.
2. Mix on low speed for about 30 seconds.
3. Add the butter cubes to the flour mixture and combine on low speed for 1 to 1 1/2, until the mixture looks crumbly.
4. Add the ice water 1 tablespoon (15 ml) at a time, mixing on low speed for 10 seconds after each addition.
5. After 4 tablespoons (60 ml), the dough should begin to clump together in a ball.
6. If not, continue mixing about 10 more seconds.
7. If it looks to dry, add another tablespoon (15 ml) of ice water.
8. Turn off the mixer and use your hands to gently mold the dough into a thick disk.
9. Wrap it in plastic wrap and refrigerate for at least 1 hour.
10. Preheat the oven to 425°F (220°C).
11. Unwrap the dough and transfer it to a lightly floured work surface.
12. Roll it into a 1/8-inch (3-mm)-thick circle large enough to line the bottom and sides of a 9-inch (23-cm) deep-dish pie pan.
13. Wrap the dough lightly over the rolling pin and place it in the ungreased pie pan.
14. Press it into place.
15. Use a fork to prick the bottom of the crust.
16. Cover the bottom and sides of the crust with a sheet of parchment paper and fill the bottom with pie weights or dried beans.
17. Bake for 10 minutes.
18. Remove the weights and parchment paper.
19. If the crust is not golden brown, return it to the oven for 1 to 3 minutes.
20. Cool the crust on a rack and set it aside while you make the filling.
21. To make the filling: Pour the banana liqueur into a small metal bowl, sprinkle the gelatin on top and let it soften for 5 minutes.
22. Fill a small saucepan with 2 inches (5 cm) of water and bring it to a simmer.
23. Set the bowl with the gelatin over the simmering water and warm the gelatin until it has completely dissolved and looks clear, about 3 to 5 minutes.
24. No need to stir.
25. Set aside.
26. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks while gradually adding the sugar 1 tablespoon (15 g) at a time.
27. Whisk until the mixture lightens to a pale yellow, about 10 minutes total.
28. Add the cornstarch and beat until it's fully combined.
29. Leave everything in the mixer while you do the next step.
30. In a medium saucepan over medium heat, heat the milk and vanilla ice cream until they begin to simmer.
31. Take the pan off the heat and let it sit for 5 minutes.
32. Turn the mixer to medium, then gradually pour the hot milk and ice cream into the yolk mixture.
33. When they're fully combined, pour the whole thing into a clean medium saucepan set over medium heat.
34. Whisk constantly until the filling begins to thicken and coats the back of a spoon, about 3 to 5 minutes.
35. Reduce the heat and whisk for 3 minutes more.
36. Remove the pan from the heat and whisk in the gelatin mixture, being sure to incorporate it thoroughly.
37. Divide the filling evenly among three medium bowls.
38. Leave one bowl alone.
39. In another bowl, mix the strawberry jam into the filling.
40. In the last bowl, add the cocoa powder and mix until it's fully combined.
41. Let the fillings cool completely, about 30 minutes.
42. While you are waiting, put the chocolate in a small microwave-safe bowl and melt in the microwave on medium-high in 30-second bursts.
43. Check after each burst to ensure the chocolate does not burn.
44. Using a pastry brush or the back of a spoon, evenly coat the bottom and sides of the baked and cooled crust with the melted chocolate.
45. Refrigerate the pie crust to let the chocolate harden and set, about 10 to 15 minutes.
46. To assemble the pie: Spoon the strawberry layer of custard into the bottom of the crust, followed by the plain layer and then the chocolate layer.
47. Cover the pie with plastic wrap, making sure it touches the top of the custard.
48. This is important because it prevents the custard from forming a skin - and no one wants skin on their custard.
49. Place the pie in the fridge overnight.
50. To make the topping: Slice the bananas and place them in a large bowl with the lemon-lime soda (this helps prevent browning).
51. Let them sit a minute or two, then remove the banana slices from the bowl and place them on a paper towel.
52. Remove the pie from the fridge and take off the plastic wrap.
53. Arrange the banana slices on top of the pie.
54. Put the cream and powdered sugar in a large bowl and whip until stiff peaks form, about 7 to 8 minutes (Do this in stand mixer or with a handheld electric beater.)
55. Spoon the whipped cream onto the pie.
56. Yes, I like a lot of whipped cream.
57. Garnish with sprinkles and nuts and even a cherry or two.

Yield: Serves 6 to 8