White chocolate banana cream pie

1 pie

Ingredients

Quantity Ingredient
½ pounds Butter, softened
¾ cup Sugar
3 Egg yolks
2 tablespoons Sugar
¼ cup Cornstarch
1 cup Milk
1 Recipe White Choc. Pastry Cream
1 cup Cream, whipped
1 tablespoon Banana liqueur
1 tablespoon Dutch cocoa powder
2 ounces White chocolate, grated
1 Egg
2½ cup Flour
1 tablespoon Unsalted butter
1 teaspoon Vanilla extract
1½ ounce White chocolate, melted
1 tablespoon White creme de cocoa
1 tablespoon Lemon juice, freshly squeezed
4 Bananas, peeled & sliced
1 Small banana, sliced

Directions

SUGAR DOUGH

WHITE CHOCOLATE PASTRY CREAM

WHITE CHOCOLATE BANANA CREAM

TOPPING

To make the dough: Place softened butter and sugar in small bowl of mixer. Blend without creaming. Beat in egg. Add flour and mix to incorporate completely. Remove dough from bowl, wrap in plastic wrap and refrigerate 2 hours. Roll dough out on lightly floured board to a ¼ inch thhickness. Line a deep, 10-inch tart pan with dough, fluting edges. Place pan in refrigerator for 30 minutes. Turn oven on to preheat to 350F. Place tart pan in oven and bake 12 to 16 minutes. Edges of dough should be lightly browned. Remove from oven and place on rack to cool.

To make the White Chocolate Pastry Cream: In mixing bowl, whisk egg yolks and sugar until pale yellow. Whisk in cornstarch. Place milk in heavy saucepan over medium-high heat and bring to the boiling point, but do not boil. Remove from ehat.

Slowly pour ½ cup hot milk into egg yolks, stirring briskly to blend. Pour egg mixture back into saucepan, stirring vigorously to dispel lumps. Return to heat and stir to desired thickness, but do not allow to boil.

Remove pastry cream from heat and stir in butter and vanilla.

Transfer pastry cream to a bowl and cover with plastic wrap. Allow to cool slightly before stirring in melted white chocolate. Cool, cover and refrigerate briefly.

To make the White Chocolate Banana Cream Filling: In large bowl, combine White Chocolate Pastry Cream and whipped cream. Add liqeuers and stir gently to blend. Set aside. Squeeze lemon juice into medium-size bowl. Peel bananas and slice into bowl. Toss bananas in lemon juice to prevent discoloration. Fold bananas into whipped cream mixture. Refrigerate until ready to serve.

Pour filling into sugar dough shell in tart pan just before serving so crust does not become soggy. Lightly dust top with Dutch coca powder, sprinkle with grated white chocolate and top withh banana slices.

Makes 1 large pie.

Recipe from The Detroit News, MM formatted and entered by Didi Pahl

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