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Black Bottom Sous Vide Spiced Banana Cream Pie

Recipe By: David Eaheart
Year Submitted: 2015
Winner Second Place

Ingredients

Crust
1½ cups graham cracker crumbs
¼ cup dried milk
2 tablespoons sugar
½ teaspoon salt
4 tablespoons butter, melted
¼ cup heavy cream

Sous Vide Spiced Bananas
6 ripe bananas
16 tablespoons unsalted butter
6 tablespoons spiced rum
1/2 cup sugar
1 1/2 cups golden raisins
2 teaspoon ground mace
¼ teaspoon cardamom
1 teaspoon ground ginger
4 cinnamon sticks

Black Bottom Chocolate Filling
105 grams milk
60 grams heavy cream
2 grams vanilla
54 grams sugar
9 grams corn starch
25 grams egg yolks
1 grams salt
25 grams butter
45 grams bitter sweet chocolate

Caramelized Sous Vide Bananas
5 sous vide spiced bananas, sliced
2 tablespoons butter
2 tablespoons sous vide poaching liquid

Banana Pastry Cream
520 grams milk
5 grams vanilla
130 grams sugar
42 grams cornstarch
156 grams egg yolks
2 grams salt
104 grams butter
1 sous vide spiced banana, blended smooth
1 tablespoon spiced rum

Sous Vide Swiss Meringue
500 grams sugar
330 grams egg whites
10 grams lemon juice

Garnish
Chocolate, for shaving
Banana Chips

Directions

Crust
1. Preheat oven to 350 degrees F.
2. Mix vanilla wafers, powdered milk, sugar, spices and salt.
3. Mix the butter and heavy cream.
4. In greased 10-inch pie pan, mold crumb mixture.
5. Bake for 8-10 minutes. Remove from oven and cool completely.
Sous Vide Spiced Bananas
6. In a saucepan, heat to simmer butter, rum, sugar, raisins, mace, cardamom, ginger and cinnamon sticks. Remove from heat. Let steep for about 15 minutes. Strain and cool rum sauce in ice bath. Once cool, stir to bring together liquid and butter.
7. Peel bananas and place in vacuum bag with cooled rum sauce. Vacuum seal.
8. Heat sous vide machine or immersion circulator to 140 degrees F. Place vacuum packages in sous vide water bath and cook for 20 minutes.
9. Remove vacuum bags and place bags in water bath to chill. Hold until ready for pie assembly.
Chocolate Filling
10. Bring milk, cream, vanilla and half of the sugar to a boil.
11. Combine remaining sugar, cornstarch, salt and egg yolks to make a paste.
12. Temper starch mixture with half of hot milk. Return remaining to pot. Pass tempered mixture through chinois back into pan.
13. With whisk, bring entire mixture to a boil. Cook 1 minute.
14. Stir in butter, chocolate and pour in pie shell and cover with plastic wrap. Chill.
Caramelized Sous Vide Bananas
15. Melt butter in a skillet.
16. Add sliced bananas and brown sugar. Cook until golden and syrupy, about 2 to 4 minutes. Remove. Let cool.
17. Layer on top of chilled chocolate filling.
Banana Pastry Cream
1. Bring milk, cream, vanilla and half of the sugar to a boil.
2. Combine remaining sugar, cornstarch, salt and egg yolks to make a paste.
3. Temper starch mixture with half of hot milk. Return remaining to pot. Pass tempered mixture through chinois back into pan.
4. With whisk, bring entire mixture to a boil. Cook 1 minute.
5. Stir in butter, banana and pour on top of bananas. Cover with plastic wrap and chill.
Sous Vide Meringue
6. Whisk egg whites and sugar just until thoroughly incorporated.
7. Place in vacuum bag and seal. Place sealed bag in a 165 degree F. water bath for 25 minutes.
8. Pour sous vide cooked egg mixture into a whipping siphon. Add 4 nitrous oxide chargers. Test meringue for stiffness as you add chargers.
9. Pipe on chilled pie with charger.
10. Torch to brown meringue. Optional: Garnish with shaved chocolate and/or dried banana chips.