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Categories:
crust butter semisweet chocolate chocolate wafer cookies Chocolate Ganache whipping cream butter semisweet chocolate vanilla extract bananas Vanilla Pastry Cream sugar eggs egg yolk flour vanilla vanilla whipped cream whipping cream powdered sugar vanilla extract
Viewed: 62 - Published at: 5 years agoIngredients
- For The Crust
- 1/2 cup butter
- 3 ounces semisweet chocolate, chopped
- 1 1/2 cups chocolate wafer cookies, crushed
- For Chocolate Ganache
- 1/2 cup whipping cream
- 1 tablespoon butter
- 4 ounces semisweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- 4 bananas, ripe
- Vanilla Pastry Cream
- 1 1/2 cups half-and-half
- 1/2 cup sugar
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- Vanilla Whipped Cream
- 1 cup whipping cream, chilled
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Method
- Vanilla Pastry Cream: In a heavy medium saucepan, bring half and half to a a simmer.
- In a medium bowl, whisk sugar, eggs, egg yolk and flour in medium bowl to blend.
- Gradually whisk in hot half and half.
- Transfer to saucepan.
- Whisk over medium heat until mixture thickens and comes to a boil (about 5 minutes).
- Boil 1 minute.
- Pour into a medium bowl.
- Stir in vanilla.
- Press plastic unto surface of cream.
- Cover; chill until cold (about 4 hours).
- For The Crust: Butter 9-inch glass pie dish.
- In a heavy, small saucepan stir butter and chocolate over low heat.
- Mix in cookie crumbs.
- Press unto bottom and sides.
- Chill until firm (about 30 minutes).
- For Chocolate Ganache: In a medium saucepan over medium heat, heat butter and cream until hot, but do not boil.
- Remove from heat and add chocolate and vanilla.
- Whisk until smooth.
- Reserve 2 tablespoons of the ganache in a small bowl at room temperature (to be used as garnish).
- Pour remaining ganache over crust.
- Chill crust until chocolate ganache is firm (about 30 minutes).
- Assembly: 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 (at least 3 hours and up to one day).
- Vanilla Whipped Cream: In a medium bowl, beat cream, powders sugar and vanilla extract until peaks form.
- Can be made 4 hours ahead.
- Spoon vanilla whipped cream around edges of pie or decoratively pipe cream with pastry bag.
- Slice remaining banana.
- Garnish pie with banana slices.
