Banana Hefeweizen Cream Pie

Banana Hefeweizen Cream PieThis Banana Hefeweizen Cream Pie recipe is one of my favorite pies, and 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.

I then created a Malted Vanilla Bean Wafer Cookie, that once broken down, create a delicious crust for this beer pie, further adding more malt flavors to the mix.  And when thinking about how some serve a Hefeweizen beer 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.

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!

 

Makes: 1 Pie

 

 

Originally published in BeerAdvocate Magazine: Cuisine à la Bière  | Aug 2010 | Issue #43

Banana Hefeweizen Cream Pie
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By playing up the estery yeast profile of a Hefeweizen, the banana and clove characteristics, add both depth and complexity to this beer pie.
Servings Prep Time
8 - 12 slices 30 minute
Cook Time Passive Time
30 minute 2 hour
Servings Prep Time
8 - 12 slices 30 minute
Cook Time Passive Time
30 minute 2 hour
Banana Hefeweizen Cream Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
By playing up the estery yeast profile of a Hefeweizen, the banana and clove characteristics, add both depth and complexity to this beer pie.
Servings Prep Time
8 - 12 slices 30 minute
Cook Time Passive Time
30 minute 2 hour
Servings Prep Time
8 - 12 slices 30 minute
Cook Time Passive Time
30 minute 2 hour
Ingredients
Hefeweizen Cream Pudding Ingredients:
Malted Mascarpone Cream Topping Ingredients:
Banana Hefeweizen Cream Pie Filling Ingredients:
Servings: slices
Units:
Instructions
Hefeweizen Cream Pudding Directions:
  • 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.
Malted Mascarpone Cream Topping Directions:
  • 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.
Banana Hefeweizen Cream Pie Filling Assembly:
  • 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.
Recipe Notes

Other Beer Pie Recipes:

Banana Hefeweizen Cream Pie
Banana Hefeweizen Cream Pie
Bourbon Barrel Aged Imperial Stout Pecan Pie
Chocolate Coconut Porter Cream Pie
Irish Car Bomb Pie Slice
Irish Car Bomb Pie
Old Foghorn Barleywine Pumpkin Pie
Rodenbach Grand Cru Cherry Pie with Almond Coriander Crust

 

Sean Paxton

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