The Easiest Fourth of July Pie I’ve Ever Seen

 

Well, okay. Maybe it’s not quite as easy as mak­ing a box of Jello pud­ding, but it’s sim­pler than last years cake! (Which really isn’t that much work…)  And tech­ni­cally, you could fash­ion a flag out of any old kind of pie, but believe me when I tell you that the berries make the banana cream just sing! It’s the per­fect com­bi­na­tion, really. Sweet, juicy sum­mer berries turned patri­otic on a cool and creamy banana and cus­tard cre­ation! Make the pie the night before to give it ample time to set up, and whip the cream and assem­ble right before serv­ing. Every­one will love it!

 

The Eas­i­est Fourth of July Pie I’ve Ever Seen

Ingre­di­ents

  • 1 pre-baked 9-inch pie crust
  • Pas­try cream:
  • 2 1/2 cups 1/2 & 1/2, or whole milk
  • 1 tea­spoon vanilla bean paste
  • 1/4 tea­spoon salt
  • 2 eggs + 1 egg yolk
  • 2/3 cup sugar-divided
  • 4–5 table­spoons cornstarch
  • 4 table­spoons butter
  • 2 bananas
  • Top­ping:
  • 1 cup whip­ping cream
  • 2 table­spoons gran­u­lated sugar
  • 1 tea­spoon vanilla bean paste
  • 6–8 oz raspberries
  • 3–4 oz blackberries

Instruc­tions

  1. In a medium sized, heavy saucepan, com­bine the 1/2 & 1/2, or milk, and 1/3 cup of the sugar.
  2. In a medium sized bowl, put the eggs and egg yolk, the other 1/3 cup of sugar, the vanilla bean paste, the salt, and the corn­starch. Whisk together well and set aside.
  3. Bring milk in the pan to scald­ing. Do not boil.
  4. To ‘tem­per’ the egg mix­ture, slowly add small amounts of the hot milk mix­ture to the bowl of eggs while whisk­ing vig­or­ously. When you have added at least half of the hot milk, pour the egg mix­ture into the remain­ing milk in the saucepan. Cook until thick­ened, mak­ing sure you stir con­tin­u­ally. Cook at least 1 minute after the mix­ture begins to thicken.
  5. Take off the heat and stir in the but­ter, then run the pas­try cream through a strainer to remove any lumps, or bits of cooked egg.
  6. Put pas­try cream into a bowl, and cover with plas­tic wrap, mak­ing sure the plas­tic is touch­ing the sur­face of the pas­try cream. Tis will keep a ‘skin’ from form­ing on the cream. Set in fridge to cool.
  7. Whip the whip­ping cream and the sugar until the desired con­sis­tency, adding the vanilla bean past at the end. Set aside.
  8. To Assem­ble:
  9. Spoon half of the the cooled pas­try cream into the baked and cooled pie crust. Then layer the sliced bananas over the pas­try cream. Spoon the remain­ing half of the pas­try cream over the bananas. Smooth the top, form­ing a slight mounded shape.
  10. Start­ing in the upper left-hand quar­ter, place black­ber­ries to form the ‘field’ of the flag.
  11. Then, begin­ning at the top, start plac­ing the rasp­ber­ries in a row, then alter­nat­ing with a squig­gly row of sweet­ened, whipped cream, using a pas­try bag and a star tip.Then alter­nate down with the berries and cream until the pie is covered.
http://secretlifeofachefswife.com/anthologie/desserts/the-easiest-fourth-of-july-pie-ive-ever-seen

(you know, it doesn’t hurt to click on the pic­ture and drool on a close-up…)

The berries were divine!

Happy, Happy Fourth of July!!!

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6 Comments

  1. Oh, pie! Me, oh, my! Oh, how I love this! I could just die!

  2. How cute and fes­tive! I’ll have to make this ASAP!

  3. This sounds won­der­ful, and it’s so pretty! :)

  4. Beau­ti­ful! So festive.

  5. mmmmm.… that looks SO good!

  6. I made this yes­ter­day! Won­der­ful pie, yum! :)

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