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Banana Samba
Greg Brown
Buy This Art Print At AllPosters.com
Black-Bottom Banana
Cream Pie
Bon Appetit 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.”
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)
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 (recipe follows)
Vanilla Whipped Cream (recipe follows)
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.
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. Makes 8
servings.
Vanilla
Pastry Cream
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.)
Makes
2 cups.
Vanilla
Whipped Cream
1 cup chilled
whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Beat
cream, powdered sugar and vanilla in large bowl until stiff peaks
form.
(Can be made 4 hours ahead. Cover and chill.) Makes 1 3/4 cups.
Index - Pie Recipe
Archives
Basic Pie Crust
Recipes
Recipe Archives Index
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