CHOCOLATE BANANA CREAM PIE
Steps:
- Preheat the oven to 350 degrees.
- For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
- Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
- When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
- Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.
CREAMY CHOCOLATE-BANANA PIE
You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.
Nutrition Facts : Calories 562 calories, Fat 30g fat (19g saturated fat), Cholesterol 159mg cholesterol, Sodium 201mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
WHITE CHOCOLATE PIE
For Valentine's Day, tint whipped topping pink to cover Sue Brown's creamy dessert. Follow the Hanover, Indiana cook's lead and sprinkle the pie with a crushed Heath candy bar, or garnish each slice with an Oreo cookie for a fast finishing touch.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm., Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers.
Nutrition Facts : Calories 391 calories, Fat 21g fat (13g saturated fat), Cholesterol 37mg cholesterol, Sodium 373mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
WHITE CHOCOLATE BANANA CREAM PIE
This recipe is from Classic Home Desserts - and they got it from the Buckhead Diner in Atlanta, GA. Prep time includes time to chill the dough.
Provided by The Giggle Box
Categories Tarts
Time 2h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- To make the sugar dough: Combine the butter and sugar in a food processor until just blended (or cut the ingredients together with a pastry blender).
- Add the egg pulsing or tossing to combine.
- Add the flour and mix until it is just incorporated, no longer.
- Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap or wax paper and chill for at least 30 minutes.
- Preheat the oven to 350°F, place the oven rack in the lower third of the oven.
- Roll out the dough on a floured surface until it is about 1/8 inch thick.
- Gently fit it, without stretching, into a buttered 10-inch Tart pan (preferably with a removable bottom and fluted sides).
- If you do not have a tart pan, you can use 10 inch or deep 9 1/2 inch pie pan.
- Trim off the excess dough, leaving a 3/4 inch overhang.
- Tuck in the overhanging dough, pressing the edges of the crust against the sides of the pan and forming a high, fluted border.
- Line the dough with a sheet of buttered foil (buttered side down) and weigh down with weights or beans.
- Bake the shell until the sides are set, about 12 minutes.
- Carefully remove the weights and foil and gently prick dough all over with a fork.
- Continue to bake until pale gold and baked through, about 5 minutes.
- Cool the pie shell completely on a wire rack.
- Making the White Pastry Cream: Bring the milk and vanilla bean to a boil.
- Meanwhile, whisk the egg yolks and sugar in a bowl until pale and light, about 1 1/2 minutes.
- Whisk in the cornstarch until smooth.
- Remove the saucepan from the heat, and whisk 1/4 cup of the hot milk into the egg yolk mixture.
- Repeat once or twice.
- Scrape the warmed egg yolk mixture into the saucepan with the remaining milk and return to a boil, whisking the entire time, boil for one minute.
- Remove the pastry cream from the heat, and whisk in the butter and white chocolate until smooth.
- Strain the custard into a clean bowl.
- Place a sheet of wax paper or plastic wrap directly on the surface of the cream and refrigerate until cooled.
- Shortly before serving time, whip the cream until nearly stiff.
- Thinly slice the bananas and toss with the lemon juice.
- Fold the bananas and the liquers into the chilled pastry cream and gently fold in the whipped cream until blended.
- Fill the cooled pie shell with the filling.
- Gently scatter the chocolate curls over the filling, covering the tart completely.
- Very lightly dust the chocolate curls with cocoa powder and serve.
- To make the chocolate curls: Melt the white chocolate in a double broiler until smooth.
- Pour the chocolate onto a marble slab or the back of a smooth baking sheet.
- With a spatula, spread out the chocolate into an even 1/8 thick layer.
- Set aside to cool to room temperature.
- Push a chef's knife blade away from you through a 4 inch width of chocolate, forming a loose curl.
- Continue to form chocolate curls with the remaining chocolate.
- With a large spatula, very gently transfer the curls to a baking sheet and refrigerate until needed.
WHITE CHOCOLATE-BANANA CREAM PIE
Sure, you've heard of black-bottom pie. But its lesser-known cousin-made with white chocolate-is perfectly luscious in this banana cream pie.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Microwave chocolate and butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
- Beat pudding mix, milk and vanilla with whisk 2 min.; pour over bananas in crust.
- Refrigerate 4 hours or until firm. Top with COOL WHIP just before serving.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 15 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE BANANA PIE
This pie is actually better the second day. So the best plan would be to make it the day before you need it, and let it sit in the refrigerator overnight.
Provided by Jeannette Gartner
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time P1DT1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
- Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
- Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
- Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 60.5 g, Cholesterol 71.6 mg, Fat 36 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 15.6 g, Sodium 406.6 mg, Sugar 41.1 g
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