CREAM PIE WITH WHOLE GRAIN CHOCOLATE CRUST
2 tablespoons unbleached all purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
3 cups whole milk
4 large egg yolks
1 vanilla bean, split lengthwise
1/4 cup ('/i stick) unsalted butter, diced
1 tablespoon dark rum
1 cup whole wheat pastry flour
1/3 cup (2 ounces) bittersweet chocolate chips
1/4 cup unbleached bread flour
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
2 tablespoons orange juice
1 tablespoon (or more) ice water
1/2 teaspoon vanilla extract
7 bananas (about), peeled
Nonstick vegetable oil spray
Whipped cream (optional)
Chocolate sprinkles (optional)
filling: Whisk first 4 ingredients in heavy medium saucepan until no
lumps remain. Gradually whisk in milk. Add yolks; whisk to blend.
Scrape in seeds from vanilla bean; add bean. Whisk over medium-high
heat until pastry cream thickens and boils 1 minute, about 8 minutes
total. Remove from heat; whisk in butter and rum. Remove vanilla
bean. Transfer mixture to bowl; press plastic wrap onto surface.
Chill until firm, at least 4 hours. do ahead Can be made 1 day
ahead. Keep chilled.
crust: Combine first 7 ingredients in processor. Blend until finely
ground. Transfer to large bowl. Using fork, cut in butter until
mixture resembles coarse crumbs. Mix orange juice, 1 tablespoon ice
water, and vanilla in small bowl. Sprinkle over chocolate mixture,
tossing until dough comes together in clumps and adding more water
by tablespoonfuls if dry. Using floured hands, gather dough into
ball; flatten into disk. Wrap; chill dough at least 2 hours and up
to 1 day.
Preheat oven to 375°F. Spray 9-inch-diameter glass pie dish
(including rim) with nonstick spray. Roll out dough between 2 sheets
of parchment paper to 12-inch round. Peel off top parchment. Using
bottom parchment as aid, turn dough over into prepared dish. Peel
off parchment. Fold overhang under and crimp crust edges
decoratively. Pierce crust all over with fork; freeze 10 minutes.
Line crust with foil; fill with dried beans. Bake crust 20 minutes.
Remove foil with beans. Continue to bake crust until dry and firm to
touch, about 10 minutes longer. Cool crust completely on rack.
Spread 1 cup pastry cream over bottom of crust. Slice enough bananas
into Vi-inch-thick rounds to cover cream in overlapping circles.
Cover bananas with remaining pastry cream. do ahead Can be made 6
hours ahead. Cover and chill.
Slice 3 (or more) bananas on slight diagonal into Vi-inch-thick
ovals. Arrange in overlapping circles atop pie. Sprinkle with sugar.
Caramelize, if desired, using handheld torch. Alternatively, cover
bananas with whipped cream, sprinkle with chocolate sprinkles, and
garnish with additional banana slices.