Fiesta Fried Banana Pie
My house has gone to the apes.
It was clean last week.
Papers en place.
But, a monsoon of monstrous proportions
(i.e. a 4-day weekend)
raged across our schedule
and I’m now typing
amidst a jungle of
moist dishrags & gooey breakfast plates.
Trying to find
to tidy this place up
before I go*
Think I’ll start with
and some of this…
Fiesta Fried Banana Pie
A brief history of how this recipe came to be.
Readying myself for a pie contest last month, I was trying to conjure up something with Peruvian flair (it’s the hot menu trend for 2009). Flan! Dulce de Leche! Fried bananas! I thought. Then, those three treats made me think of Banana’s Foster. And THAT made me think of my favorite easy-peasy-diet-dessert, banana’s with caramel sauce & whipping cream. Thus armed with five obscenely delicious desserts as inspiration, I went to the kitchen and got cooking. The first idea was an ice-cream pie with a caramel-layered tortilla crust. Alas, it was a raging flop. After a bit of hankering and a lot of ingredient rearranging, this little beauty emerged. Slightly more fussy than I’d originally hoped, but entirely worth the time it takes to cook it. If you like banana’s, then we’re in business.
For the FRIED TORTILLA CRUST:
2 cups canola oil
8 Flour Tortillas
3 c. sugar
1/2 c. cinnamon
1/2 t. salt
1/4 c. butter, melted
For the BANANA FOSTER FILLING:
4 ripe bananas, diced
2 t. cinnamon
1 t. cloves
3 T. brown sugar
3 T. butter
For the BUTTERMILK CUSTARD:
3/4 c. sugar
1 1/2 c. buttermilk
3 T. flour
1 t. rum flavored extract
For the BUTTERMILK DULCE de LECHE
1/4 c. butter
1/2 c. brown sugar
2 T. heavy cream
1 T. buttermilk
For the VANILLA BEAN WHIPPING CREAM:
2 c. heavy whipping cream
1/2 c. sugar
1 vanilla bean
1 tsp. fresh orange zest
To make the FRIED TORTILLA CRUST:
Cut tortillas into 1/2 inch squares. Combine sugar, cinnamon, and salt in a medium bowl. Heat oil over medium-high heat in a large pot. Fry small batched of tortillas in hot oil until golden brown 30 seconds-1 minute, turning to fry both sides evenly. Once cooked, transfer immediately to cinnamon-sugar mixture and stir to coat. Allow to dry on a cooling rack.
Place fried tortillas in a large plastic bag. Crush with a rolling pin. Pour into a 10-inch pie dish, add melted butter and stir to coat crumbs. Press crumbs into bottom and sides of pan, forming a crust. Bake 375 degrees for 10 minutes. Remove from oven, allow to cool until ready to be filled.
To make the BANANA FOSTER FILLING:
In a saucepan over medium-high heat, melt butter. Add remaining ingredients. Cook until banana’s are coated, approximately 1-2 minutes. Remove from heat, set aside.
To make the BUTTERMILK CUSTARD:
In a large bowl, cream sugar and eggs together. Beat until light and fluffy. Add remaining ingredients and beat together until well mixed.
With a spoon, fold Banana Foster Filling into buttermilk custard. Pour into Fried Tortilla Crust. Bake in an oven preheated to 375 degrees for 40 minutes, or until center of pie is set. Remove from oven and allow to cool.
To make the BUTTERMILK DULCE de LECHE
While pie is baking, combine above ingredients in a medium saucepan, over medium heat. Heat on stovetop until boiling. Allow to boil 2 minutes, then remove from heat.
Spread cooled caramel over the top of cooled pie, or drizzle over individual slices.
To make the VANILLA BEAN WHIPPING CREAM:
Place whipping cream and sugar in a large bowl. Scrape seeds from the center of the vanilla bean, and place in cream. Add orange zest. Beat with an electric mixer until stiff peaks form.
To serve, place a dollop of cream on each slice of pie.
*For added garnish, use a cookie cutter to cut a tortilla into decorative shapes.
Place atop finished pie to decorate.
Off to spit-clean the grass hut
before my little monkeys get home from school.
Hope your week is looking wonderful!