Black-Bottom Banana Cream Pie

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* Exported from MasterCook *

 

Black-Bottom Banana Cream Pie

 

Recipe By : Bon Appetit, February 1998

Serving Size : 8 Preparation Time :0:00

Categories : Pies & Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***** NONE *****

 

For crust 1/2 cup (1 stick) unsalted butter 3 ounces semisweet chocolate,

chopped 1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces) For chocolate

ganache 1/2 cup whipping cream 1 tablespoon unsalted butter 4 ounces semisweet

chocolate, chopped 1/2 teaspoon vanilla extract 4 ripe bananas (about 1 1/2

pounds) Vanilla Pastry Cream Vanilla Whipped Cream

 

Make crust: Butter 9-inch-diameter glass or ceramic pie dish. Stir butter and

chocolate in heavy small saucepan over low heat until smooth. Mix in cookie

crumbs. Press onto bottom and up sides of prepared dish. Chill until firm,

about 30 minutes.

 

Make chocolate ganache: Heat cream and butter in medium saucepan over medium

heat until mixture is hot (do not boil). Remove from heat. Add chocolate and

vanilla. Whisk until smooth. Reserve 2 tablespoons chocolate ganache in small

bowl at room temperature; pour remainder over crust. Chill crust until

chocolate ganache is firm, about 30 minutes.

 

Thinly slice 3 bananas. Arrange banana slices over chocolate. Whisk Vanilla

Pastry Cream until smooth. Spread pastry cream evenly over bananas. Drizzle

reserved chocolate ganache over pastry cream. Draw toothpick through pastry

cream and chocolate to marbleize. Refrigerate until pastry cream is set, about

3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

 

Spoon Vanilla Whipped Cream around edges of pie, or spoon whipped cream into

pastry bag that's fitted with large star tip and pipe cream around edges of pie.

Slice remaining banana. Garnish pie with banana slices.

 

Makes 8 servings.

 

Converted by MC_Buster.KES/26 Dec 99

 

 

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