Boston Cream Whiskey Banana Pie Recipe 465 Food

BOSTON CREAM PIE

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
• In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
• Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
• Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
• To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

BOSTON CREAM PIE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan. Fold a sheet of parchment paper into a square, then fold it in half into a triangle. Fold the triangle in half. Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan. Unfold the parchment circle and line the pan.
• Make the cake: Sift the flour, baking powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl.
• Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack. Invert again and cool completely.
• Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture.
• Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through. Let cool slightly, stirring occasionally. Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours.
• Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long serrated knife.
• Place the bottom half of the cake cut-side up on a platter. Top with the pudding, spreading it to about 1/4 inch from the edge. Carefully place the other cake half on top, cut-side down, pressing gently.
• Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving.

BOSTON CREAM WHISKEY BANANA PIE RECIPE - (4.6/5)

Steps:

• (Note: You can make the filling hours in advance of making the cake because the cream filling needs to chill in the refrig for several hours prior to using in the cake.) Cake: Prepare cake mix to instructions. Add ½ cup sour cream and ½ cup crème fraiche to batter. Whip batter with hand mixer until fluffy. Coat sides (and lightly on bottom) of three 9" cake pans with cooking spray. Line the cake pans with parchment paper (cutting circles to fit). Pour equal amounts of batter into each of the three. Bake in preheated 375 oven until done and golden brown. Remove and place on cooling rack. Filling: In a small bowl, place blended egg yolks and whisk in flour, sugar and vanilla. Set aside. In medium saucepan over medium it heat, pour milk and cream. Whisk consistently as you bring it to boil. Remove from heat. Slowly pour in, while constantly whisking, the egg mixture. Return to medium low heat and whisk about 3 minutes then add whiskey and continue to whisk consistently for another 9-12 minutes as the custard thickens. Remove, pour into a glass dish, and cover with plastic wrap (patting the wrap on the filling). Place in refrigerator for a few hours before using. Ganache: Make a double-boiler with a pot of water and a glass bowl over it. Over medium heat. Put chocolate chips in bowl and add heavy cream. Stir and blend as chips melt. (Add a little more cream if needed if ganache is too thick.) Consistency of ganache should be like a sauce. Steps for pie construction: On first layer of cake, spread half of the filling smoothing around to within ½ inch of the perimeter. Slice bananas on top. Add second layer. Place remaining filling (leaving ½ inch around perimeter because the filling will squooosh out...is that a word? My spell check says 'no' but I like it, so it stays J!) Add top layer of the cake. Cover top with somewhat cooled ganache and allow it to run down the sides in a very natural 'organic' nature.

BOSTON CREME PIE MARTINI

Steps:

• Combine vodka, chocolate liqueur, Irish cream liqueur, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into a martini glass, garnish with a maraschino cherry, and serve.

CHEF JOHN'S BOSTON CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 (8-inch) cake pans with cooking spray.
• Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Divide cake batter between the two prepared cake pans.
• Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
• Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
• Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
• Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
• Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
• Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
• Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
• Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

BOSTON BANANA CREAM PIE

Steps:

• Grease bottom of a 9" round pan.
• Line with wax paper and grease again.
• Blend all cake ingredients till moist; beat 2 minutes on medium.
• Pour batter into pan and bake at 350 degrees for 20-30 minutes until a toothpick comes out clean.
• Cool 5 minutes, then invert on wire rack.
• Remove wax paper carefully and cool completely.
• With a long thin knife, split cake in half to get 2 thin layers.
• Meanwhile make filling: Combine in a saucepan the sugar, flour and salt.
• Slowly stir in the milk.
• Cook on medium; stirring constantly.
• Bring to a boil for 1 minute, then temper the egg by mixing about a 1/4 cup of the hot filling into the egg.
• Add the egg mixture back into the pan; cook till bubbly, stirring constantly.
• Remove from heat and stir in butter and vanilla.
• Cool, stirring occasionally.
• Spread half the filling on bottom layer.
• Arrange the banana slices on filling, then cover bananas with remaining filling.
• Top with 2nd layer, cut side down.
• For glaze: In small saucepan, cook chocolate and butter on low heat till melted.
• Stir in sugar, vanilla, salt and milk for spreading consistency.
• Spread on top of cake, letting some drizzle down sides.
• Refrigerate.

BOSTON DREAM CREAM PIE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch round cake pan; line with wax paper.
• Beat together egg yolks and vanilla at medium speed until blended.
• Beat in half the sugar until very thick and pale. Using clean, dry beaters, beat together eggs white and sale at medium speed until very soft peaks form.
• Gradually beat in remaining sugar until stiff and not too dry, peaks form. Fold yolk mixture into egg whites.
• Sift flour over mixture; fold in gently. Do not overmix.
• Pour batter into prepared pan. Bake cake until top springs when lightly pressed, 25 minutes.
• Loosen cake by running a metal spatula around sides of pan.
• Invert cake onto a wire rack.
• Remove pan, leaving waxed paper on cake.
• Turn cake right side up.
• Cool completely on rack.
• Meanwhile, prepare filling:.
• In a saucepan, mix together sugar and flour.
• Gradually whisk in milk, then egg yolks, vanilla and salt.
• Bring to a boil over medium heat; boil for 1 minute, whisking constantly.
• Strain through a fine sieve into a bowl.
• Press plastic wrap on surface.
• Chill for 30 minutes.
• Using a serrated knife, cut cake horizontally in half; carefully remove waxed paper.
• Place the bottom layer on a serving plate.
• Spread evenly with filling.
• Top with remaining cake layer.
• To prepare glaze:
• In a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved, Remove from heat.
• Add chocolate: let stand for 1 minute.
• Whisk until smooth.
• Gradually pour glaze over cake, allowing it to drip down sides.
• Let stand until glaze sets.
• Serve with whipped cream and a cherry.
• Enjoy.