Banana Hefeweizen Cream Pie
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 – 12slices 30minute
Cook Time Passive Time
30minute 2hour
Servings Prep Time
8 – 12slices 30minute
Cook Time Passive Time
30minute 2hour
Ingredients
Malted Vanilla Bean Wafer Cookie Ingredients:
Hefeweizen Cream Pudding Ingredients:
Malted Vanilla Bean Wafer Cookie Pie Crust Ingredients:
Malted Mascarpone Cream Topping Ingredients:
Banana Hefeweizen Cream Pie Filling Ingredients:
Instructions
Malted Vanilla Bean Wafer Cookie Directions:
  1. 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.
  2. 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.
  3. 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.
Hefeweizen Cream Pudding Directions:
  1. 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 Vanilla Bean Wafer Cookie Pie Crust Directions:
  1. 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.
Malted Mascarpone Cream Topping Directions:
  1. 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:
  1. 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.
  2. 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

 

Executive Chef: Sean Z. Paxton

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