As a part of Christina Tosi’s Milkbar class we were challenged to make our own original pie recipe. We had to create a flavor story and mine was as a child eating banana splits on a warm summer day. So I thought of a flavor combination that reminded me of that experience. I created a crust from crushed waffle cones. Then a layer of homemade banana filling, then a layer of strawberry filling. Then I topped off the slice with chocolate syrup, whipped cream and a cherry.
When experimenting with the recipe, I also attempted a layer of chocolate ganache, to represent the scoop of chocolate ice cream. But it ended up being too heavy for the rest of the pie.
Banana Split Sunday Pie
Ingredients
- Crust:
- 120 g Crushed Waffle Cone
- 25 g Milk Powder
- 1 g Salt
- 30 g Sugar
- 80 g Butter
- Banana Cream Filling:
- 2 ripe bananas
- 75 g heavy cream
- 55 g milk
- 100 g granulated sugar
- 25 g cornstarch 2 Tbsp
- 2 g kosher salt 1/2 tsp
- 3 egg yolks
- 2 gelatin sheets or 1 tsp powdered gelatin
- 40 g unsalted butter 3 Tbsp
- 2 drops yellow food coloring
- 160 g heavy cream
- 160 g confectioner's sugar
- Strawberry Filling
- 4 ounces sliced strawberries
- 55 g Sugar ½ cup
- 55 g Water ½ cup
- 1 cup whole milk
- 4 ounces cream cheese softened
- 35 g granulated sugar
- 1 ¾ tablespoons cornstarch
- 1 teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cups heavy cream
- 17 g granulated sugar ¾ TBSP
Instructions
- Crust:
- Using a food processor, grind the waffle cones to be a sandy consistency.
- Add in the sugar, milk powder and salt mix until evenly incorporated. Slowly stir in the melted butter and mix until mixture is a wet sandy texture.
- Carefully press the mixture into the pie pan to form a crust. Set aside, or refrigerate if not assembling the pie the same day.
- Banana Cream:
- Combine the bananas, 75 g cream, and milk in a blender and puree until smooth.
- Add the sugar, cornstarch, salt, and yolks, and continue to blend until fully blended.
- Pour the mixture into a medium saucepan.
- Bloom the gelatin powder by sprinkling it evenly onto the surface of 2 Tbsp cold water in a small cup. Allow the granules to soak up the water for 3-5 minutes. Set aside.
- Whisk the contents of the saucepan as you cook the mixture over medium-low heat. As the banana mixture heats up, it will thicken. Whisking constantly or else it will stick and burn on the bottom.
- Bring to a boil and continue to whisk vigorously for 2 minutes to fully cook the starch. The mixture will look like a starchy dough.
- Remove the mixture from the stove and transfer it back to the blender. Add in the bloomed gelatin and butter and blend until the mixture is smooth.
- Color the mixture with the optional food coloring
- Put the mixture in the fridge for 30-60 minutes until completely cool.
- Using the whisk attachment on your stand mixer, whip the 160 g cream and confectioners' sugar to medium peaks..
- Add the cold banana mixture to the whipped cream and slowly fold it in until evenly colored.
- Pour into the waffle crust and put it in the fridge to set.
- Strawberry Filling:
- Prepare the strawberry syrup: combine the water and sugar together in a small pot. Heat on medium heat, stirring frequently, until the sugar has melted and the mixture is thickening. Remove from heat and let cool to room temperature. While waiting for the mixture to cool, chop the strawberries and mix in with the sugar mixture, once combined put it in the fridge to cool.
- Pour the heavy cream into the stand mixer with a whisk attachment and add ¾ tablespoons sugar. Mix on high until it is whipped into firm peaks. Scoop out the whipped cream and refrigerate. .
- Combine the strawberry mixture, whole milk, sugar, cornstarch and salt in the food processor. Puree until very smooth.
- Pour the strawberry pudding mixture into a small saucepan. Heat over medium heat and let it simmer, while continuously mixing for 3-5 minutes to thicken the pudding.
- Then pour the pudding back into the food processor and add the cream cheese and vanilla extract. Puree until smooth.
- Place the pudding mixture in the refrigerator for 10-15 minutes to bring the pudding temperature down to room temperature.
- Once the pudding has cooled to room temperature, scoop the whipped cream into the pudding mixture and gently fold it in with a spatula until fully combined.
- Gradually pour the cooled pudding mixture onto the banana cream layer of the waffle pie crust. Put in the fridge for 4 hours. Or you can freeze it at this point.
- Top the Pie with whipped cream, chocolate syrup and a cherry before dethawing and serving.
