The LACTAID® Brand’s No More Dairy Envy campaign is committed to helping those with dairy sensitivity savor the full joy of dairy.
To help combat Dairy Envy in 2016, LACTAID® is partnering with Milk Bar – the dessert empire founded by James Beard award-winning pastry chef, Christina Tosi – to create treats made with LACTAID® so that those who are sensitive to dairy can enjoy their signature sweets and dairy desserts without a second thought.
LACTAID® Milk gives people who are dairy sensitive the ability to enjoy delicious dairy without worrying about Dairy Envy.
LACTAID® Milk is real milk just without the lactose, making it easier to digest.
MILK BAR BANANA CREAM PIE
makes 1 (10-inch)pie; serves 8
1 recipe Banana Cream (recipe follows)
2 bananas, yellow and ripe
1 recipe Chocolate Crust (recipe follows)
Pour half of the Banana Cream into the Chocolate Crust pie shell. Cover it with a layer of sliced bananas, then cover the bananas with the remaining banana cream. Store the pie in the fridge and eat within a day of when you make it.
Makes enough for one Banana Cream Pie
You have to plan ahead for this one. Buy bananas that are ripe and then let them get nearly black/brown before accepting them as the rrrrrripe bananas needed for this recipe. The rrrrrripe bananas are the difference between having your banana pie tasting like banana Laffy Taffy and the most delicious, deep banana cream pie ever. Another great option is to peel just ripe bananas, freeze them, and then let them finish developing flavor in the freezer for 2 days or up to 2 weeks.
2 rrrrrripe bananas
1/2 cup LACTAID®
1/2 cup sugar
2 tablespoons and 2 teaspoons cornstarch
1/2 teaspoon kosher salt
3 egg yolks, large
1/2 teaspoon yellow food coloring
1/2 cup sugar
1/2 cup water
2 egg whites, large
1/4 teaspoon cream of tartar
1. Combine the bananas and LACTAID® in a blender and puree until silky smooth.
2. Add 1/2 cup sugar, cornstarch, salt, and yolks into blender mixture and continue to puree until homogenous. Pour the mixture into a medium saucepan. Clean the blender canister.
3. Whisk the contents of the pan and heat on medium-low. As the banana mixture heats up, it will thicken. Bring to a boil and then continue to whisk vigorously for 2 minutes to fully cook out the starch. The mixture will resemble thick glue, bordering on cement, with a color to match. Don’t worry!
4. Dump the contents of the pan into the clean blender. Blend until the mixture is smooth and even. Color the mixture with yellow food coloring until it is a bright cartoon-banana yellow. (It’s a ton of coloring, but banana creams don’t get that brilliant yellow color on their own. Womp.)
5. Transfer the banana mixture to a heat-safe container, and put in the fridge for 30 to 60 minutes – to cool completely.
6. As banana mixture is cooling, make the meringue. In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F on an instant read or candy thermometer.
7. Meanwhile, combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment; Set mixer to medium speed and mix until soft peaks take shape when you pull the whisk away from the mixture, about 2 minutes.
8. With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.
9. Add the cold banana mixture to the meringue mixture and slowly whisk until evenly colored and homogenous. Use to fill pie immediately.
Makes enough for one 10” pie shell
1/2 cup all purpose flour
3/4 teaspoon cornstarch
2/3 cup sugar
1/2 cup cocoa powder
1 teaspoon kosher salt
6 tablespoons butter, melted
1. Heat the oven to 300°F.
2. Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
3. Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
4. Spread the clusters on a parchment-or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
5. Pulse the warm chocolate crumbs in a food processor until they are sandy and no sizeable clusters remain.
6. Transfer the mixture to a 10-inch pie tin. With your fingers and the palms of your hands, press the chocolate crust firmly into the tin, making sure the bottom and sides of the pie tin are evenly covered.