Next to ice cream (which I consider its own food group), pies are my favorite dessert. This one is an adult version of banana cream pie, with real scotch in the butterscotch (use a blended scotch whiskey, not a single malt). The amount of gelatin is just enough to set the filling, without making it rubbery. For the best texture, be sure to let the pie chill at least 3 hours before serving.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
In a small saucepan, scald the milk over medium-high heat and set aside to cool. Whisk together the whole egg, egg yolks, cornstarch, and brown sugar in a medium bowl, then whisk in the cooled milk. Pour the mixture back into the pan and bring to a boil over medium-high heat, whisking constantly. Remove from heat, strain, and then whisk in the butter. Soften the gelatin in 1 tablespoon cold water and whisk into the egg mixture. Let cool. Caramelize the granulated sugar in a clean, dry pot by adding just enough water to liquefy it (2 or 3 tablespoons) and cooking over medium-high heat until it turns deep, golden brown. Remove from the heat and carefully pour in 1/3 cup cream. Whisk together and add the vanilla, scotch, and salt, then whisk into the egg mixture.
Step 2
Using a wire whisk or an electric mixer fitted with the whisk attachment, whip the remaining 1 cup of cream to stiff peaks. Set aside approximately 1 cup for garnish and fold the remaining cream into the pastry cream in thirds, mixing thoroughly but gently. Fold in two thirds of the sliced bananas and spread the mixture into the baked pie shell. Chill for at least 3 hours, or up to 12 hours. Garnish with the remaining bananas and whipped cream.
Notes
Step 3
When trying to cook caramel to just the right deep amber color, pay attention to the depth of the syrup in the saucepan. If sugar syrup is less than 1/2 inch deep, it will be ready when it appears deep amber. If it’s deeper than 1/2 inch, the color will actually appear darker in the saucepan than it will when you pour it out—so cook it a little bit longer, to a color slightly darker than deep amber. Once the sugar starts to color, watch it closely and react quickly—it can burn in a flash. For that reason, it’s good to have a bowl of ice water handy for setting the pot in to stop the cooking, if necessary.
Step 4
If you make a 9- or 10-inch tart instead of a pie, chances are you’ll have about a cup of leftover filling. No worries—topped with additional sliced banana, it makes a delicious pudding for the cook or cook’s helper.
