Once Upon a Tine
Monday, September 11, 2006
NOURISH: The taste of good times
Comfort Foods, September 11th
A slice of banana cream pie is more than comfort food.
Comfort Food for the brain:
The amino acid tryptophan (in the milk) is used to produce serotonin, a mood-elevating chemical.
Complex carbohydrates (in the grain) act to make the body's absorption of tryptophan more efficient.
Vitamin B6 (in the bananas) helps produce beneficial brain chemicals and also plays a role in immune health, which is important in times of stress.
Complex carbohydrates (in the grain) act to make the body's absorption of tryptophan more efficient.
Vitamin B6 (in the bananas) helps produce beneficial brain chemicals and also plays a role in immune health, which is important in times of stress.
Banana Cream Pie
Each slice of this creamy pie gives you a whole host of important stress-busting nutrients.
If possible chill the pie for several hours to it will be easier to slice. If you are making the pie more than several hours ahead of time, do not put the top layer of bananas on until shortly before serving.
INGREDIENTS:
Crust
2 tablespoons granulated sugar
3 tablespoons slivered almonds
1/4 teaspoon cinnamon
3 tablespoons butter, melted
2 tablespoons extra-light olive oil
1 tablespoon whole or 2% milk
Filling
1/2 cup packed light brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
2-1/2 cups whole or 2% milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
3 large bananas (1-1/2 pounds)
3 tablespoons apricot all-fruit spread
1. Make the crust: Preheat the oven to 375°F. In a food processor, process the graham crackers, granulated sugar, almonds and cinnamon until finely ground. Add the butter, oil and milk, and process until thoroughly moistened.
2. Press the crumb mixture into a 9-inch pie plate. Bake for 10 to 12 minutes. Cool on a wire rack.
3. Meanwhile, make the filling: In a medium saucepan, combine the brown sugar, cornstarch and salt. Whisk in the milk until well combined. Bring to a simmer over medium heat. Simmer, whisking, until thickened, about 1 minute.
4. Gradually beat 1/2 cup of the hot pudding into the beaten egg, then whisk the egg mixture back into the pan. Cook until the pudding starts to simmer. Remove from the heat and stir in the vanilla. Set aside to cool to lukewarm.
5. Thinly slice 2 of the bananas and fold into the cooled pudding. Spoon the filling into the pie shell, smoothing the top. Slice the remaining banana and arrange decoratively on top of the pie.
6. In a small saucepan, melt the fruit spread over medium heat. Brush the melted jam over the banana slices. Chill the pie for several hours to firm it up and make it easier to slice.
Makes 8 servings
2. Press the crumb mixture into a 9-inch pie plate. Bake for 10 to 12 minutes. Cool on a wire rack.
3. Meanwhile, make the filling: In a medium saucepan, combine the brown sugar, cornstarch and salt. Whisk in the milk until well combined. Bring to a simmer over medium heat. Simmer, whisking, until thickened, about 1 minute.
4. Gradually beat 1/2 cup of the hot pudding into the beaten egg, then whisk the egg mixture back into the pan. Cook until the pudding starts to simmer. Remove from the heat and stir in the vanilla. Set aside to cool to lukewarm.
5. Thinly slice 2 of the bananas and fold into the cooled pudding. Spoon the filling into the pie shell, smoothing the top. Slice the remaining banana and arrange decoratively on top of the pie.
6. In a small saucepan, melt the fruit spread over medium heat. Brush the melted jam over the banana slices. Chill the pie for several hours to firm it up and make it easier to slice.
Makes 8 servings
Labels: Comfort Food, Desert
