Janelle Halil along with Monzir won My Kitchen Rules in 2022.
She is also the owner of Sassy Sprinkles Cakery and is a cake decorator.
Today, Janelle will be cooking with her mum Ayshe. Janelle is making a classic banana cream pie.
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Visit the website for Sassy Sprinkles Cakery, here.
Recipe below:
CLASSIC BANANA CREAM PIE
Sweet Shortcrust Pastry
Ingredients:
– 2 1/4 cups all-purpose flour
– 1/2 cup icing sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, chilled and cubed
Instructions
1. Preheat oven to 190°C
2. In a food processor, combine flour, icing sugar, and salt.
3. Add cubed butter; process until mixture resembles coarse crumbs.
4. Gradually pour in ice-cold water, pulsing until dough forms.
5. Wrap dough in plastic; refrigerate for 30 minutes.
6. Roll out dough to 1/8 inch thickness.
7. Transfer to a 9-inch pie dish; trim edges.
8. Blind bake using baking paper and pie weights or any dried beans for 20 minutes
9. Remove the baking paper and bake for an additional 5-10 minutes or until golden.
Banana Custard
Ingredients:
– 3 large ripe bananas, sliced
– 1/2 cup granulated sugar
– 1/4 corn flour cup
– 1/4 cup plain flour
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 3 large egg yolks (2 whole 1 egg yolk)
Instructions:
- In a bowl, whisk together the eggs and sugar, add the corn flour and plain flour until smooth and pale in colour
- Heat up the milk on the stove and add the vanilla extract and salt
- Gradually pour warm milk mixture into egg yolks, whisking constantly.
- Pour back into the pan and cook over low heat until custard is thick and clinging to the whisk
- Add the mashed fresh banana to the custard and whisk
- Cover in cling wrap and put in the fridge to chill while tart shell bakes
Thickened Cream Topping
Ingredients
– 1 1/2 cup thickened cream
– 2 tablespoons icing sugar
– 1 teaspoon vanilla extract
– 1 teaspoon gelatin
Instructions
1. In a small bowl, sprinkle gelatin over 1 tablespoon cold water; let soften.
2. In a medium bowl, whip thickened cream until soft peaks form.
- Melt the gelatin in the microwave slightly (3-5 seconds)
3. Add sugar, vanilla extract, and softened gelatin; whip until stiff peaks.
Assembly:
1. Fill baked pie crust with banana custard.
2. Top with sliced bananas.
3. Spread thickened cream topping over bananas.
4. Refrigerate for at least 2 hours or overnight.
Tips:
– Use ripe bananas for the best flavor.
– Don’t overmix pastry dough.
– Temper egg yolks carefully to prevent scrambling.
– Adjust gelatin amount for desired consistency.