Post by chief_cook2 on Sept 22, 2005 6:45:58 GMT -6
Mile-High Banana Cream Pie
Notes: To make the chocolate curls, pull a vegetable peeler or sharp
knife lengthwise down the side of a semisweet chocolate bar at room
temperature. Or as an alternative to the curls, sprinkle pie with
unsweetened cocoa. You can bake chocolate pastry up to 1 day before
filling it; cover and let stand at room temperature. If making pie
through step 3 up to 4 hours ahead, cover and chill. Top with
whipped cream and chocolate curls just before serving.
3/4 cup plus 2 tablespoons sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 1/4 cups milk
4 large egg yolks
2 tablespoons butter or margarine
2 teaspoons vanilla
3 ripe bananas (about 6 oz. each)
Chocolate pastry (recipe follows)
1 cup whipping cream
Chocolate curls (optional; see notes)
1. In a 1 1/2- to 2-quart pan, combine 3/4 cup sugar, cornstarch,
and salt. Add milk and whisk to blend. Whisk over medium heat until
mixture boils and thickens, taking care not to scorch. Remove from
heat.
2. In a small bowl, beat egg yolks to blend. Stir about 1/2 cup of
the hot milk mixture into yolks, then stir mixture back into pan.
Return pan to medium-low heat and stir until mixture just begins to
bubble, about 2 minutes. Remove from heat and stir in butter and 1
teaspoon vanilla.
3. Peel bananas. Slice half into chocolate pastry, covering bottom
evenly. Pour half the warm custard evenly over bananas. Repeat to
layer remaining bananas and custard. Cover surface of custard with
plastic wrap. Chill until cold, at least 2 hours.
4. In a bowl, with a mixer on high speed, beat whipping cream and
remaining 2 tablespoons sugar and 1 teaspoon vanilla until mixture
holds soft peaks. Mound on pie and swirl to cover decoratively. Top
with chocolate curls, if desired.
Chocolate pastry: In a food processor or a bowl, combine 1 cup all-
purpose flour, 1/4 cup sugar, 3 tablespoons unsweetened cocoa, and
1/4 teaspoon salt; whirl or mix to blend. Add 1/2 cup (1/4 lb.)
butter or margarine, cut into chunks; whirl or rub in with your
fingers until fine crumbs form. Add 1 large egg yolk and 1/2
teaspoon vanilla; whirl or mix with a fork until blended. Pour
mixture into a 9-inch pie pan and press evenly over bottom and up
sides to edge of rim. Bake in a 350° regular or convection oven just
until crust is slightly darker around edges, 18 to 20 minutes. Let
cool on a rack at least 1 hour.
Yield: Makes 8 to 10 servings
NUTRITION PER SERVING
CALORIES 421(51% from fat); FAT 24g (sat 14g); PROTEIN 5.8g;
CHOLESTEROL 172mg; SODIUM 272mg; FIBER 1.4g; CARBOHYDRATE 48g
Notes: To make the chocolate curls, pull a vegetable peeler or sharp
knife lengthwise down the side of a semisweet chocolate bar at room
temperature. Or as an alternative to the curls, sprinkle pie with
unsweetened cocoa. You can bake chocolate pastry up to 1 day before
filling it; cover and let stand at room temperature. If making pie
through step 3 up to 4 hours ahead, cover and chill. Top with
whipped cream and chocolate curls just before serving.
3/4 cup plus 2 tablespoons sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 1/4 cups milk
4 large egg yolks
2 tablespoons butter or margarine
2 teaspoons vanilla
3 ripe bananas (about 6 oz. each)
Chocolate pastry (recipe follows)
1 cup whipping cream
Chocolate curls (optional; see notes)
1. In a 1 1/2- to 2-quart pan, combine 3/4 cup sugar, cornstarch,
and salt. Add milk and whisk to blend. Whisk over medium heat until
mixture boils and thickens, taking care not to scorch. Remove from
heat.
2. In a small bowl, beat egg yolks to blend. Stir about 1/2 cup of
the hot milk mixture into yolks, then stir mixture back into pan.
Return pan to medium-low heat and stir until mixture just begins to
bubble, about 2 minutes. Remove from heat and stir in butter and 1
teaspoon vanilla.
3. Peel bananas. Slice half into chocolate pastry, covering bottom
evenly. Pour half the warm custard evenly over bananas. Repeat to
layer remaining bananas and custard. Cover surface of custard with
plastic wrap. Chill until cold, at least 2 hours.
4. In a bowl, with a mixer on high speed, beat whipping cream and
remaining 2 tablespoons sugar and 1 teaspoon vanilla until mixture
holds soft peaks. Mound on pie and swirl to cover decoratively. Top
with chocolate curls, if desired.
Chocolate pastry: In a food processor or a bowl, combine 1 cup all-
purpose flour, 1/4 cup sugar, 3 tablespoons unsweetened cocoa, and
1/4 teaspoon salt; whirl or mix to blend. Add 1/2 cup (1/4 lb.)
butter or margarine, cut into chunks; whirl or rub in with your
fingers until fine crumbs form. Add 1 large egg yolk and 1/2
teaspoon vanilla; whirl or mix with a fork until blended. Pour
mixture into a 9-inch pie pan and press evenly over bottom and up
sides to edge of rim. Bake in a 350° regular or convection oven just
until crust is slightly darker around edges, 18 to 20 minutes. Let
cool on a rack at least 1 hour.
Yield: Makes 8 to 10 servings
NUTRITION PER SERVING
CALORIES 421(51% from fat); FAT 24g (sat 14g); PROTEIN 5.8g;
CHOLESTEROL 172mg; SODIUM 272mg; FIBER 1.4g; CARBOHYDRATE 48g