Dessert is one of the other things that I’m getting used to not having since we got back from the cruise. Here’s one that is especially tasty. (The Norwegian chefs cook large portions at a time, so it’s best to either save this recipe for a large party or simply use 1/3 of the ingredients to make 1 pie.) Enjoy!
Banana Cream Pie
Served with Chocolate Sauce and Toasted Coconut
(3 pies cut in 8 portions)
Amount of Ingredients/Details
3 lb Pastry cream (see sub-recipe)
1 ½ lb Whipped cream
3 lb Banana
3 oz Shredded coconut, toasted
Procedure:
• Using a tin pie pan, place pie dough (see sub-recipe) and pre-bake it. Set aside and let it cool.
• Cook the pastry cream and set it on the side.
• Slice fresh banana longwise and place it in the bottom of the pie pan.
• Cover with pastry cream and place more sliced banana. Place more pastry cream on top of it and let it set in the refrigerator.
• Once cold, place a good amount of whipped cream and sprinkle with toasted coconut.
Pastry cream
Makes 3 lbs
Amount of Ingredients/Details
32 fl oz Milk
8 oz Granulated sugar
1 tbsp Vanilla Extract
2 1/2 oz Cornstarch
10 1/2 oz Egg yolks
Procedure:
• Combine 3/4 of the milk and 1/2 of the sugar in the saucepan and bring to a boil.
• Meanwhile, combine the cornstarch with the remaining sugar and the rest of the milk stirring with a wire whisk.
• Add the egg yolks and the vanilla extract and stir until the mixture is completely smooth.
• Temper the egg mixture by adding about one third of the hot milk and stir the remaining milk in the saucepan and continue cooking.
• Whisk vigorously until the pastry cream comes to a boil and the whisk leaves a trail in it.
• Pour the pastry cream into a large bowl and cover with a plastic wrap placed directly on the surface of the cream and cool over a ice bath.
Basic Pie Dough (or purchase ready made pie crust)
Makes: 6 lbs
Amount of Ingredients/Details
3 lb All purpose flour
1/2 oz Salt
1 lb Butter
1 lb Shortening
16 fl oz Water, Cold
Procedure:
• Using a hook attachment and a bowl of a stand mixer, combine flour, salt and add the butter and the shortening mix until pea-size nuggets form.
• Add the water all at once and continue to mix until the dough just comes together.
• Wrap tightly and refrigerate for a least one hour before rolling.
Chocolate Fudge Sauce
Makes: 2 lbs
Amount of Ingredients/Details
6 oz Dark chocolate Semi-sweet
2 1/2 oz Butter
9 fl oz Water
8 oz Granulated sugar
5 1/2 oz Corn syrup Light
3/4 fl oz Brandy
Procedure:
• Using a double boiler, melt the chocolate and the butter.
• Stir in the water, sugar and corn syrup.
• Transfer the mixture to a saucepan and simmer over low heat until the sugar has melted and all the ingredients are thoroughly combined, about 5 minutes.
• Remove from the heat and cool slightly.
• Stir in the Brandy and serve warm.
Chantilly Cream
Makes: 2 lbs 4 oz
Amount of Ingredients/Details
32 fl oz Heavy cream
4 oz Powder sugar
1 tbsp Vanilla Extract
Procedure:
• Whip the cream to very soft peaks. Add the sugar and vanilla and whip to desired peak.
