Banana Hefeweizen Cream Pie
This Banana Hefeweizen Cream Pie recipe is one of my favorite pies, and sweet beer pie at that. By playing up the estery yeast profile of a Hefeweizen beer style, the banana and clove characteristics that are part of what makes a Hefeweizen so special, become front and center flavors in this cream pie, adding depth and complexity to the pudding filling. This Hefeweizen Pudding | Filling can be made on it’s own and consumed as is! It’s one of my favorite beer puddings, right on par with my Chocolate Stout Pudding recipe. One it’s own, this Hefeweizen Pudding recipe is what I would now make for a banana pudding craving!
I then created a Malted Vanilla Bean Wafer Cookie, that once broken down, create a delicious crust for this sweet beer pie, further adding more malt flavors elements to the mix. This crust plays up that vanilla wafer cookie crust idea, yet these cookies on their own are pretty delicious.
When thinking about how some serve a Hefeweizen beer in a tall beer glass, with a slice of lemon (to or not to your liking), I add a squeeze of lemon juice to the cut bananas to prevent them from oxidizing | browning, bringing this flavor element to the pie. These lemon juiced bananas are layered in the Hefeweizen Pudding. I like to add these little beer elements to the recipe, really highlighting the cooking with beer aspect.
Topping this beer pie with a Malted Mascarpone Cream, which adds a delicate nutty and malty twist to the classic whip cream topping. Combining all these flavors and textures, the final Banana Hefeweizen Cream Pie might become one of your favorite pies too! The results of all these different pie elements, add texture, taste and reminiscent pieces of a banana cream pie, but with a beer cuisine twist.
For more Pie recipes, including sweet beer pies, savory beer pies, hand pies, pot pies and shepherd’s pie recipes, click HERE.
Makes: 1 Pie
Originally published in BeerAdvocate Magazine: Cuisine à la Bière | Aug 2010 | Issue #43
| Servings | Prep Time |
| 8 - 12 slices | 30 minute |
| Cook Time | Passive Time |
| 30 minute | 2 hour |
|
|
|
|
By playing up the estery yeast profile of a Hefeweizen, the banana and clove characteristics, add both depth and complexity to this beer pie.
|
- 1/2 cup butter, unsalted at room temperature
- 1/2 cup sugar, organic
- 1/2 cup Dry Malt Extract (DME) available at Beer Beer and More Beer
- 1 each vanilla bean split in half, seeds scraped out
- 1 each egg, large at room temperature
-
1 tablespoon
vanilla bean paste, such as Nielsen-Massey Madagascar Vanilla Bean Paste
- 1 cup flour, all-purpose
- 1 teaspoon baking powder
- 1/2 teaspoon salt, kosher
- 1 1/2 cup cream, heavy or whipping preferably organic
- 12 ounce Hefeweizen, such as Hefeweizen or Sierra Nevada Kellerweis Hefeweizen
- 1 cup sugar, organic
- 1/4 cup corn starch
- 1 each vanilla bean split in half, seeds scraped out
- 1/8 teaspoon salt, kosher
- 2 each eggs, large at room temperature
- 3 each eggs, yolks, large, at room temperature
- 1/2 cup sugar, organic
- 4 tablespoon butter, unsalted at room temperature
- 2 teaspoon vanilla extract, Bourbon based
- 1 cup cream, heavy or whipping preferably organic
- 1 cup marscarpone cheese, Italian cream cheese
- 2 tablespoon sugar, powdered confectioners' or icing
- 2 tablespoon Dry Malt Extract (DME) available at Beer Beer and More Beer
- 1 tablespoon vanilla extract, Bourbon based
- 4 - 5 each bananas, large, with skins that have a touch of green on the edges
- 1 tablespoon lemon juice
- 1/2 recipe Hefeweizen Cream Pudding
- 1 recipe Mascarpone Cream Topping
- Preheat the oven to 350°F | 177°C. In the bowl of an electric mixer, add the butter, sugar, malt powder and the seeds from the inside of a vanilla bean, and fit with a paddle attachment. Set the mixer to medium speed, creaming the ingredients together until light and fluffy, scraping down the sides of the bowl once, mixing about 3 minutes. Add the egg and mix until fully emulsified into the mixture, then add the vanilla paste.
- In a medium bowl, add the flour, baking powder and salt. Using a whisk, blend together until well mixed. Add this to the butter mixture, turning the mixer to the lowest setting, mixing only until the flour is incorporated into the butter. Remove the bowl from the mixer and clean the dough from the paddle.
- Line a sheet tray with either parchment paper or a Silpat Silicone baking mat. Using two teaspoons, fill one with a scoop of dough, then use the other spoon to scrape the cookie dough onto the tray, spacing equally, about 1 inch apart. Fill the tray with dough balls, and then lightly press each one down to flatten them to the size of a quarter. Place the sheet tray in the center of the oven and bake for 15 - 18 minutes, until the edges of the cookies are golden brown. Remove from the oven and let cool to room temperature.
- In a medium-size, heavy-bottom pot, over medium heat, add the cream, Hefeweizen, sugar, vanilla bean seeds and salt. Mix together with a wooden spoon and bring to a boil. In a medium-size bowl, add the eggs, yolks, remaining sugar and cornstarch; whisk together until pale yellow, about 1 minute. Using a ladle, add some of the cream beer mixture to the egg mixture and whisk to combine, tempering the egg mixture, preventing the eggs from scrambling. Repeat this process a few times, bringing the temperature of the egg mixture close to the temperature of the cream beer mix, and then transfer to the pot. Turn the heat to medium low, bring the mixture back to a simmer and cook for about 2 minutes. The mixture will thicken; scrape the bottom of the pot with the wooden spoon. Transfer the pastry cream to a mixer fitted with a whisk attachment and turn on to a medium speed. As the pastry cream beats, the slightly curdled eggs will break down, creating a bit of an airy custard. Add the butter and let whisk for 15 - 20 minutes, cooling the mixture to room temperature. Then transfer the pudding to a container, placing a sheet of plastic wrap over the surface to prevent a film from forming. Place into the refrigerator and chill until ready to use.
- Preheat the oven to 350°F | 177°C. In the bowl of a food processor, add the cookies, nuts and a pinch of salt. Pulse until the mixture is ground into a fine meal. Add the melted butter and pulse until it is mixed in well. Transfer the mixture to a 9-inch pie plate and press into the pan, creating a uniform layer on the bottom and up the sides. Place the plate into the oven and bake for about 5 - 8 minutes until lightly golden brown. Remove and let cool completely before using.
- In the bowl of a mixer fitted with a whisk attachment, add the cream, mascarpone, sugar, malt powder and vanilla. Whisk on medium speed until light and fluffy, and until the mixture holds a peak.
- Peel the bananas and slice into 1/4-inch-thick rounds and place into a bowl, adding the lemon juice. This will prevent the bananas from discoloring, while also re-creating that flavor of a lemon wedge on the rim of your beer glass. Take the pre-baked and cooled crust, and add half of the Hefeweizen Cream Pudding mixture, topping with half of the bananas.
- Then add the rest of the pudding and again, top with the bananas. Top the bananas with the Malted Mascarpone Cream and, using a pastry knife, form into a cone-shaped mound. Let set in the refrigerator for at least 2 hours before serve.
Other Beer Pie Recipes:
