Bananas Foster Pie with Currants & Chinese Five Spice

Bananas Foster Pie with Currants & Chinese Five Spice - Recipe Finder

Bananas Foster Pie with Currants & Chinese Five Spice

bananas-foster-pie-with-currants-amp-chinese-five-spice

Info

Course:
Dessert
Prep Time:
2 Hours
Total Time:
Under 2 Hours
Skill Level:
Challenging
Cost:
Moderate

Top Chef, Season 7, Episode 3 Quickfire Challenge, Winner

Yield

1 pie

Ingredients

Crust:

3 cups flour
2 cups shortening
1 Tbl Chinese five spice
1 cup ice water
¼ tsp salt

Filling:

½ cup butter
5 bananas, sliced
1 cup currants
1 cup pecans
½ cup dark brown sugar
¼ cup spiced dark rum

Filling Batter:

4 oz butter
4 oz AP flour
2 cups whole milk
1 Tbl baking powder
1 Tbl Chinese five spice
¼ tsp salt
4 oz dark brown sugar
3 whole eggs

Toffee Sauce:

½ lb butter
½ lb dark brown sugar
½ cup heavy cream
1 vanilla bean, split
1 Tbl Chinese five spice
¼ cup currants

Chocolate Ganache:

1 cup heavy cream
1 vanilla bean, split
¼ tsp Chinese five spice
3 Tbl brown sugar
2 cups (70%) bittersweet chocolate chips
3 Tbl butter, soft

Candied Spiced Pecans:

1 cup pecans
1 egg white
1 Tbl Chinese five spice
3 Tbl sugar
¼ tsp salt

Directions

For the Crust:

1. Combine flour, spice, salt, and shortening.

2. Add ice water and gently knead to form into dough. Roll out to ¼” thickness and place into pie pan. Lay parchment paper on dough with dried beans on top.

3. Blind bake in 350-degree F oven for 20 minutes. Remove and cool.

For the Filling:

1. Heat butter in skillet until golden brown.

2. Add bananas, currants, pecans, and dark brown sugar. Cook until caramelized.

3. Deglaze with spiced dark rum and remove from heat to cool down.

For the Filling Batter:

1. Combine butter and flour and mix together gently.

2. Add milk, baking powder, five spice, salt, sugar, and eggs.

3. Mix together gently.

To Assemble Pie:

1. Place ¼ cup batter on the bottom of the pie shells.

2. Add all of the banana mixture.

3. Pour over remaining batter.

4. Bake pie at 350-degrees F for 30 minutes, or until set and golden brown. Let cool before slicing.

For the Toffee Sauce:

1. In a saucepot, heat together butter and brown sugar and cook until golden brown.

2. Add heavy cream and whisk until smooth. Add vanilla bean, five spice, and currants.

3. Remove from heat and allow to steep.

For the Chocolate Ganache:

1. In a pot, combine cream, vanilla bean, five spice, and sugar. Bring to a boil and then turn off heat. Allow to steep for 5 minutes.

2. Add cream mixture and butter to chocolate in a mixing bowl and mix until chocolate is smooth. Cool to room temperature.

3. Place mixture in stand mixer with paddle attachment and whip until smooth.

For the Candied Spiced Pecans:

1. Combine all ingredients and mix well.

2. Bake at 350-degrees F until dried out, golden brown, and crispy. Cool down.