WHITE CHOCOLATE BANANA CREAM PIE

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White Chocolate Banana Cream Pie image

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

1/2 cup cold unsalted butter, cut into pieces
1/4 cup sugar, plus
1 1/2 teaspoons sugar
2 teaspoons beaten eggs
1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 cup milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 tablespoon cold unsalted butter, cut in pieces
1 1/2 ounces white chocolate, chopped
white chocolate curls (optional)
6 ounces white chocolate, chopped
1 cup heavy cream, chilled
4 ripe bananas
1/2 lemon, juice of
1 1/2 tablespoons banana liqueur or 1 1/2 tablespoons rum
1 1/2 tablespoons white Creme de Cacao or 1 1/2 tablespoons Amaretto
unsweetened cocoa powder, for dusting top of pie

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.

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