DESSERT OF THE MONTH

banana cream pie

Recipe developer and food stylist Tanya Eng makes over an after-dinner favourite with a layer of creamy caramel.

to take a favourite recipe and update it with a twist is not a novel concept. But when said twist involves our 2015 go-to ingredient, dulce de leche, and a delicious standby like banana cream pie, the culinary world feels dazzlingly, delightfully new again. It seems our taste buds have been waiting forever for this scrumptious flavour infusion, and now that we’ve had it, we’re never letting it go.

INGREDIENTS

MAKES 10 SERVINGS

Crust 1 cup banana chips 1½ cups graham cracker crumbs ¼ cup granulated sugar ½ cup unsalted butter, melted Filling 1½ cups 2% milk ½ cup granulated sugar + ⅓ cup for caramelizing the bananas ⅓ cup cornstarch 4 egg yolks 1 tsp pure vanilla extract ⅔ cup dulce de leche 5 bananas 1½ cups whipping cream 2 tbsp icing sugar

PHILLY MAKES THE TART GROW FONDER

Proudly inspired by a recipe from MasterChef Canada. Philly Phyllo Cheesecake Tarts

• 2 pkg. (250 g each)

Philadelphia Brick Cream Cheese, softened • 4 sheets frozen phyllo dough, thawed • 2 Tbsp. butter, melted • 1/4 cup sugar • 2 cups Cool Whip

Whipped Topping, thawed • 1 cup canned cherry pie fi lling

HEAT oven to 350oF. STACK phyllo sheets, brushing butter between each layer. Cut into 24 (3x3½-inch) rectangles. Press 1 rectangle into each of 24 muffi n cups sprayed with cooking spray. BAKE 8 to 10 min. or until golden brown. Cool. BEAT cream cheese and sugar with mixer until blended. Stir in Cool Whip. Spoon evenly into phyllo cups; top with pie fi lling. REFRIGERATE for 10 min. MAKE AHEAD: the phyllo cups can be baked ahead of time. Store in airtight container at room temperature for up to 24 hours. Fill as directed just before serving. VARIATION CITRUS: add the zest and juice of 1 lemon. Prepare cream cheese fi lling as directed, adding lemon juice with the sugar. Sprinkle tarts evenly with lemon zest before serving. VARIATION MAPLE WALNUT: prepare cream cheese fi lling as directed, adding ¼ cup maple syrup with the sugar. Top each tart with ½ tsp. chopped toasted walnuts and a drizzle of maple syrup before serving.

Find more MasterChef Canada inspired recipes at: Kraftcanada.com/mcc Watch MasterChef Canada on CTV for more great inspiration.

DIRECTIONS

PREHEAT THE OVEN to 350°F. In a high-powered blender or food processor, pulse the banana chips to a fine crumb. Combine with the graham cracker crumbs, sugar and butter in a medium bowl. Scrape the mixture into a 9" round springform pan. Using a flat-bottomed glass or spoon, gently and firmly work the crumb mixture into a well-packed even layer. Bake for 10 minutes, until the crust is light golden brown; set aside to cool.

IN A SMALL SAUCEPAN, make a custard by whisking together the milk, ½ cup sugar, cornstarch, egg yolks and vanilla extract. Heat over medium-high heat, stirring constantly, until the mixture thickens and just begins to boil. Remove from the heat and transfer the custard to a shallow heatproof bowl and cover with plastic wrap; refrigerate until cooled.

TO ASSEMBLE THE PIE, spread the dulce de leche in an even layer over the graham cracker crumb crust; peel and slice 2 of the bananas and arrange the slices over the dulce de leche. Spread the chilled custard over the banana slices. USING AN ELECTRIC MIXER, beat the whipping cream with the icing sugar until stiff peaks form. Spread the whipped cream over the custard; chill the pie until ready to serve.

JUST BEFORE SERVING, peel and slice the remaining 3 bananas on the diagonal and arrange the slices on a baking sheet; sprinkle liberally with the remaining ⅓ cup sugar. Caramelize the bananas by using a brulée torch or broiling them in the oven. Arrange the banana slices over the pie and serve immediately.

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