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PIE - Banana Cream with Black Bottom Pie :]>
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| Black Bottom Banana Cream Pie Bon Appétit | February 1998 Layers of chocolate crust, chocolate ganache and banana cream filling make a stunning black-and-white combination for this comforting no-bake pie. Mixing melted chocolate with the cookie crumbs produces a crust that becomes crisp when chilled. Yield: Makes 8 servings 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) |
| OR: 2 sleeves of Oreos, crushed. Melt 1/4 cup butter and mix with crumbs. Press on bottom and up sides of 9" baking dish. Bake 375* for 10 minutes. 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. Vanilla Pastry Cream : )> Yield: Makes 2 cups | |
| 1 1/2 cups | half and half |
| 1/2 cup | sugar |
| 2 large | eggs |
| 1 large | egg yolk |
| 2 tablespoons | all purpose flour |
| 2 teaspoons | vanilla extract |
Bring half and half to simmer in heavy medium saucepan. 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 boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in vanilla. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
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.
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