Monday, February 10, 2014
We never do anything crazy for Valentine's Day (we went out the first year we were together, 4 Valentine's Days ago and haven't went out again since) but that doesn't mean we don't eat too much. By the time it gets to dessert, I'm about ready for bed. That's where mini pies come in. I have wanted to make mini pies for a while now but I always get stuck on the "how" since I own, um...0 tart pans.
But, when I read over the recipe, I thought these pies could EASILY be made in a muffin tin! I was right (yay!). That made 12 mini pies, just enough to share with the family, and still have some leftover for John's tummy. Of course John had to enjoy these before Valentine's Day so I could share them with you (and PS there are none left). But, I have something special up my sleeve for Friday!
Serves: 12 (12 mini pies)
Peanut Butter Crust:
1 cup dry-roasted peanuts
1/2 cup flour
1/4 teaspoon baking soda
1/4 cup light brown sugar
1/4 cup sugar
2 tablespoons unsalted butter, softened
1 egg yolk
1/4 teaspoon vanilla extract
2 cups whole milk
3/4 cups heavy cream
1/2 cup sugar
3 tablespoons cornstarch
2 tablespoons flour
5 large egg yolks
1/4 cup unsalted butter, cut into small cubes
1 vanilla bean, split with seeds removed
3 ripe bananas
Crust: Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcake liners. Pulse peanuts in a food processor until peanut butter forms, about 2 minutes. Whisk flour and baking soda in a medium bowl. Beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2–3 minutes. Beat in egg yolk and vanilla for 2-3 minutes until the crust is clumpy but sticks well together. Gradually add dry ingredients; beat just to combine. Gather dough with your hands, evenly distribute amongst prepared baking pan, pressing down and up the sides. Bake until edges are deep golden brown, 8-12 minutes. Let cool.
Pastry Cream: Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, and flour. Add egg yolks and whisk until smooth. Whisking constantly, slowly add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2–3 minutes (it thickens up quick!). Stir in vanilla bean. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours.
Pies: Spread 1-2 tablespoons of pastry cream over the bottom of the peanut crusts. Slice banana into 1/4"-thick rounds. Layer banana slices over the pastry cream, evenly distributing the slices over the 12 pies but reserving 12 slices. Top with another 4-5 tablespoons of pastry cream and garnishing with 1 banana slice.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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