Black-Bottom Banana Cream Pie
This recipe was a gift from my dear Friend Ashley. She was kind enough to share it with me and for that I am grateful. This pie is amazing and I highly recommend making it!!
2 1/2 dozen Oreo cookies
5 tbsp unsalted butter, melted
Preheat oven to 400*F. Place the cookies (including the cream filling) in a food processor and blend just long enough to achieve fine crumbs. Add in melted butter and pulse until completely combined. Press mixture into bottom and up the sides of a 2-inch deep pie pan. Bake the crust for 10 minutes. Cool.
This was the worst idea ever... as in grating the chocolate. Poor Kevin willing did so and we discovered it went Static Electric. Chocolate bouncing everywhere landing all over the kitchen, down shirts. And then starting melting... Later when I twitter the problem I was told to we should have frozen the chocolate and then grated it. LOL lesson learned.
1 tbsp rum flavoring
2 tsp pure vanilla extract
1 tsp unflavored gelatin
6 oz semi-sweet or bittersweet chocolate
2/3 c sugar
3 tbsp cornstarch
1/4 tsp salt
3 c half-and-half
4 lg egg yolks, room temperature
1/4 c unsalted butter
3 ripe medium bananas
1 pint heavy cream
1/3 c sugar
2 oz semisweet or bittersweet chocolate, grated
Error 2 my pan was only 1 inch deep and it needed to be two inches.
So I had to divide it and make two pies that were thin
OH and I didn't clue into this until it was too late
Aka I had custard cooling and needed another crust
So the second crust was not cooked like the first
Though because it was cooled for so long the lack of cooking made no difference in taste
1. Combine rum and vanilla flavorings in a small bowl and sprinkle the gelatin over it. Let the mixture stand for 10 minutes, then whisk together until smooth. 2. Finely chop the 6 oz of chocolate and transfer to a separate larger bowl. 3. Whisk sugar, cornstarch and salt in heavy-bottomed saucepan and gradually add in the half-and-half and egg yolks, whisking lightly until smooth. Cook the mixture over medium-high heat, stirring constantly, until the custard is smooth, thick and bubbling, 6-8 minutes. 4. Quickly add 1 1/4 c of hot custard into the bowl with the chopped chocolate. Stir until the chocolate melts and the mixture is completely smooth. Immediately pour the chocolate filling into the baked crust and transfer to the freezer or fridge to cook for 5-10 minutes.
MEANWHILE- Quickly add 1 c of the remaining hot custard to dissolved gelatin and stir so that the gelatin is evenly blended; pour it back into remaining custard and whisk together. Let the rum custard cool for about 5 minutes. Cut the butter into pats and whisk them into the custard until the butter is completely blended. 5. Cut bananas into 1/2" thick slices and toss them with a little rum or rum flavoring to maintain color. Layer over cooled chocolate custard in the cooked crust, then spoon the rum custard over the bananas and smooth surface with a rubber spatula. Cut a 9" circle from a sheet of waxed paper and lightly coat with butter and place directly on top of the custard to keep a skin from forming. Chill in refrigerator until set, about 4 hours (or overnight to let the flavors intensify); then without removing the waxed paper, cover with plastic wrap and return to the fridge.
PRESENT THE PIE: 1. Pour cream into chilled bowl of mixer and add 1/3 c sugar; mix with chilled balloon whisk at medium speed until sugar has dissolved, 3-4 minutes. Then whip on high until stiff peaks hold, about 2 minutes. 2. Remove waxed paper from pie. Mound the whipped cream with spatula, or use a pastry bag to pipe large rosettes of whipped cream over entire surface of pie. Sprinkle with grate chocolate just before serving; if desired, garnish each portion with additional banana slices.
In the end I totally forgot to add the chocolate shavings...
But it was delicious!
And both pies were mostly devoured.