Ingredientes para Banana Jubilee Pie
- 1 (9 inch) pie crust, baked and cooled
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk, scalded
- 2 large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 ripe bananas
- 1 (15 ounce) can cherry pie filling (cherries drained, syrup reserved)
- 1 tablespoon cornstarch
- 1/2 teaspoon rum extract
- Water (as needed, to make 1 cup liquid with cherry syrup)
- Whipped cream (for garnish, optional)
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Cómo preparar Banana Jubilee Pie
- Prepare one 9-inch pie crust; bake according to package directions and let cool completely.
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
- Gradually whisk in 2 cups of scalded whole milk until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and boils for 1 minute.
- Remove from heat.
- In a small bowl, whisk 2 large eggs.
- Temper the eggs by slowly whisking in 1 cup of the hot milk mixture.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook over medium heat, whisking constantly, for 3 minutes, or until the mixture thickens and mounds softly on the whisk.
- Remove from heat.
- Stir in 2 tablespoons (1/4 stick) unsalted butter and 1 teaspoon vanilla extract.
- Let the custard cool completely, stirring occasionally to prevent a skin from forming.
- Peel and thinly slice 1 ripe banana. Arrange half of the slices in the bottom of the cooled pie crust.
- Spread half of the cooled custard over the bananas.
- Repeat with the remaining banana slices and custard.
- Cover the pie with plastic wrap and chill in the refrigerator for at least 4-5 hours, or until set.
- Just before serving, peel and thinly slice the remaining banana. Arrange the slices in a rosette pattern on top of the pie.
- Top with 1-2 tablespoons of cherry jubilee sauce and/or whipped cream, if desired.
- Serve with extra sauce on the side, if desired.
- **Cherry Jubilee Sauce:**
- Drain the syrup from 1 (15 ounce) can of cherry pie filling into a 1-cup measuring cup. Add water to reach the 1-cup mark.
- Set the drained cherries aside.
- In a small saucepan, whisk together 1/4 cup granulated sugar and 1 tablespoon cornstarch.
- Gradually whisk in the cherry syrup.
- Cook over medium heat, whisking constantly, until the sauce thickens and boils for 3 minutes.
- Stir in 1/2 teaspoon rum extract (optional) and the drained cherries.
- Let the sauce cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
134g
Fat
28g
Carbs
18g
