A pie on Pi Day for my math loving guy. Two pies in one blog post.
Adapted from Epicurious
Make the toffee/Dulce de Leche the day before or morning of when making this pie. I refrigerated the toffee overnight and would recommend letting it come to room temperature prior to spreading in pie crust. Let's just say the crust in the above photo was not the first crust made that day...
2 cans of sweetened condensed milk.
9 inch pie crust baked according to directions and cooled
3 large bananas
1 1/2 cups whipping cream
1 tablespoon brown sugar
1 teaspoon vanilla
grated chocolate for garnish, optional
Using the 2 cans of sweetened condensed milk follow these instructions to make Dulce de Leche.
Allow to cool completely. You can use store bought Dulce if, you know, you're a cheater.
Once cooled spread evenly in pre-baked pie crust. Slice bananas and distribute evenly over Dulce de Leche.
Beat cream, brown sugar, and vanilla until soft peaks form. Pile over top of bananas. Garnish with grated chocolate and refrigerate until ready to serve.
I make stabilized whipped cream so that it doesn't deflate while waiting for the pie to be served. If you are interested in doing the same, follow these instructions.
The picture isn't great but the dish is delicious!
Black Pepper Pastry:
1 1/3 cup all purpose flour
6 tablespoons butter very cold, diced
1/2 teaspoon salt
1 teaspoon coarse cracked black pepper
3-5 tablespoons ice water
4 boneless, skinless chicken breasts cooked and cut into bite sized pieces
1 medium onion diced
4 carrots peeled and sliced
2 large potatoes peeled and cut into 1/2 inch pieces
2 cups frozen peas
5 tablespoons of butter
5 tablespoons of all purpose flour
1 teaspoon dried thyme
2 1/2 cups chicken broth
3/4 cup heavy cream
juice of half a lemon
salt and pepper to taste
Preheat oven to 375.
In a large mixing bowl combine flour, butter, salt and pepper. Toss together then cut butter into flour mixture until well combined. Add water by the tablespoon and toss with a fork until dough comes together. Gather into a ball, wrap in plastic wrap and refrigerate.
First make the roux. In a saucepan melt butter over medium heat. Add flour and whisk until smooth. Cook the roux until light brown in color.
Add thyme and then slowly add the chicken broth whisking continuously to make a smooth sauce. Add cream and lemon juice. Turn off heat and set aside.
In a large saute pan heat olive oil over medium heat. Add onion and saute until translucent and just beginning to brown. Add carrots and potatoes and saute for 5 minutes. Add frozen peas and toss through. Season with salt and pepper.
Mix vegetables and prepared chicken with the sauce. Pour into a 9x13 baking dish and spread evenly.
Remove pastry dough from refrigerator and roll on flour dusted surface into a rough 9x13 inch rectangle. Drape over filling and cut vents in top.
Bake for 40 minutes.
Happy Pi Day everyone!