MARIE CALLENDER'S BANANA CREAM PIE

Marie Callender's Banana Cream Pie image

Menu Description: "Fresh ripe bananas in our rich vanilla cream, topped with fresh whipped cream or fluffy meringue." Bakers get to work by 5 A.M. at Marie Callender's to begin baking over 30 varieties of pies. Huge pies. Pies that weigh nearly three pounds apiece. The fresh, creamy, flaky delicious pies that have made Marie Callender's famous in the food biz. On those mornings about 250 pies will be made at each of the 147 restaurants. Modest, I suppose, when compared with Thanksgiving Day when the stores can make up to 3,500 pies each. For now though, we'll start with just one - banana cream pie with flaky crust, whipped cream, and slivered almonds on top. This recipe requires that you bake the crust unfilled, so you will have to use a pie weight or other oven-safe object to keep the crust from puffin up. Large pie weights are sold in many stores, or you can use small metal or ceramic weights (sold in packages) or dried beans on the crust which has first been lined with aluminum foil or parchment paper. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

Provided by @MakeItYours

Number Of Ingredients 19

Previous Next

Ingredients

1/4 cup butter
1/4 cup shortening
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon vinegar
Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 3/4 cups whole milk
4 egg yolks beaten
1 tablespoon butter
2 teaspoons vanilla
2 ripe bananas, sliced
1 can whipped cream
1/4 cup slivered almonds

Steps:

Beat together the butter and shortening until smooth and creamy and chill until firm.
Sift together the flour, sugar, and salt in a medium bowl.
Using a fork, cut the butter and shortening into the dry ingredients, until the mixture has a consistent texture. Mix egg yolk, ice water, and vinegar into the dough, then form it into a ball and refrigerator for 1 hour so that it will be easier to work with.
Preheat the oven to 450 degrees F. When the dough has chilled, roll it out and press it into a 9-inch pie plate.
Press parchment paper or aluminum foil into the crust and weigh the crust down with a ceramic pie weight or another pie pan filled with dried beans. This will prevent the crust from puffing up and distorting. Bake for 15 minutes, then remove the weight or pan filled with beans and prick the crust with a fork to allow steam to escape. Bake for another 5 to 10 minutes, or until the crust is golden brown. Let the crust cool.
Make the filling by sifting together the sugar, cornstarch, and salt into a medium saucepan.
Blend the milk and eggs in a medium bowl, then add the mixture to the dry ingredients and cook over medium heat stirring constantly for 6 to 8 minutes or until the mixture boils and thickens, then cook for 1 minute more.
Remove the filling from the heat, and mix in the vanilla.
Put plastic wrap on the surface of the filling and let it cool to about room temperature. The plastic wrap will prevent the top of the filling from becoming gummy.
When the filling has cooled, remove the platic wrap and add the slice bananas. Stir.
Pour the filling into the pie shell and chill for a copule of hours before serving. Slice across the pie 3 times to make 6 large slices. Serve each slice topped with fresh whipped cream and slivered almonds.