Thursday, March 17, 2011

Black Bottom Banana Cream Pie

This month, I took a pie making course at Cooks Of Crocus Hill cooking school. That is where I got this mouthwatering recipe. It is a wafer crust, chocolate ganache, bananas, and coconut pastry cream all combined into one. Mmm!

1 1/2 cups chocolate wafer crumbs
1/4 cup butter

1/2 cup heavy cream
1T butter
4 oz chocolate
1/2 teaspoon vanilla
1/4 teaspoon banana extract (optional)

Pastry cream-
1 1/2 cups half and half
1/2 sugar
2 eggs
1 egg yolk
2 T cornstarch
1 teaspoon vanilla
1/2 teaspoon coconut extract (optional)

Whipped cream-
1 cup heavy cream, cold
1 T confectioner's sugar, sifted
1/2 teaspoon vanilla extract

Crust directions-
Preheat oven to 350 degrees. Grease a 9 inch pie pan. In a bowl combine butter and cookie crumbs. Stir until mixed. Press into and up the sides of prepared pie pan. Chill until firm, about 30 min. Bake for 5-7 minutes until crust is set. Cool.

Ganache directions-
In a saucepan heat butter and cream until hot. Place chocolate in a bowl and pour hot mixture over it. Let set for 1 minute until chocolate is smooth and melted. Stir in vanilla and whisk until smooth. In a small bowl reserve 2 T ganache. Pour remainder over crust.

Pastry cream-
In saucepan bring half and half to a simmer. In a separate bowl, whisk eggs, sugar, yolk, and cornstarch to blend. Pour mixture into saucepan. Whisk until mixture thickens and comes to a boil. Boil for about 1 minute. Stir in extracts. Pour into a container and chill. Cover and chill until cold.

Whipped Cream-
In a mixer with cold bowl and cold whisk attachment, whip cream, confectioner's sugar and vanilla until stiff peaks form. Reserve.

Thinly slice 2-3 bananas and arrange over crust. Spread pastry cream over bananas. Drizzle reserved ganache over pastry cream. Swirl decoratively. Refrigerate for 3 hours. Pipe out garnishes with whipped cream on top.

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