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White Chocolate Banana Cream Pie



 Stonewall Kitchen, LLC
Barefoot Contessa Pantry – Gourmet Foods for All Occasions

"The pie is an English institution which, planted on American
soil, forthwith ran rampant and burst forth into an untold
variety of genera and species."
~ Harriet Beecher Stowe

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White Chocolate Banana Cream Pie

 Classic Home Desserts:
a Treasury of Heirloom
and Contemporary Recipes
from Around the World
(winner of both a James Beard Award
and a Julia Child Award!)
by Richard Sax, 1994, Chapters Publishing, Ltd./2000
Houghton Mifflin Company


“The Buckhead Diner in Atlanta, Georgia, is an updated, postmodern
homage to the diner, a genuine American institution. In the same way,
former chef-owner Gerry Klaskala’s banana cream pie is a new reading
of an old favorite – with its spirit kept intact.
Cocoa-dusted white chocolate curls dramatically top this pie. (If you’d
like to simplify the recipe a little, leave out the chocolate curls, spread
the custard with a thin layer of whipped cream and then sprinkle it
lightly with cocoa powder. Fill the pie shell shortly before serving
time. All of the components except the whipped cream can be pre-
pared in advance.”

Makes one 10-inch pie; serves about 8

Sugar Dough
1/2 cup (1 stick) cold unsalted butter,
cut into pieces
1/4 cup plus 1 1/2 teaspoons sugar
2 teaspoons beaten egg (less than 1/2
of a large egg)
1 cup plus 2 tablespoons all-purpose flour

White Chocolate Pastry Cream
1 cup milk
1/2 vanilla bean, spit lengthwise
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 tablespoon cold unsalted butter,
cut into pieces
1 1/2 ounces white chocolate, chopped

White Chocolate Curls (optional)
6 ounces white chocolate, chopped

 1 cup heavy cream, well chilled
4 ripe bananas
Juice of 1/2 lemon
1 1/2 tablespoons banana liqueur
or rum
1 1/2 tablespoons white crème
de cacao or Amaretto
Unsweetened cocoa powder,
for sprinkling

1. Sugar Dough:  In a food processor, combine the butter and sugar,
pulsing just until blended (or cut the ingredients together with two
knives). Add the egg, pulsing or tossing to combine. Add the flour
and mix just until incorporated, no longer. Gather the dough into a
ball, flatten it into a disk, and wrap in plastic or wax paper. Chill for
at least 30 minutes before rolling out.
2. Preheat the oven to 350 degrees F, with a rack in the lower third.
Roll out the dough on a lightly floured surface to a large circle about
1/8 inch thick. Gently fit it, without stretching, into a buttered 10-inch
tart pan with a removable bottom, preferably one with fluted sides. (Alternatively, you can bake this is a 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; weigh down with
dried beans, rice, or pie weights. Bake the shell until the sides are
set, about 12 minutes. Carefully remove the weights and foil and
gently prick the dough all over with a fork. Continue to bake until
pale gold and baked through, about 5 minutes longer. Cool the pie
shell completely on a wire rack.
3. White Chocolate Pastry Cream:  Bring the milk and the vanilla
bean to a boil in a heavy nonreactive saucepan. 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 sauce-
pan from the heat, and whisk about 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. Whisking constantly, boil for 1 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
pastry cream and refrigerate until cooled.
4. Optional White Chocolate Curls:  Melt the white chocolate in
a double boiler set over hot water 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-inch-thick layer.
Set aside at cool room temperature or refrigerate until the chocolate
is firm but not brittle (8 to 10 minutes in the refrigerator).
5. Push a chef’s knife blade or palette knife away from you through
a 4-inch width of chocolate, forming a loose curl. Continue to form
chocolate curls with the remaining chocolate. (The chef likes them
“big and thin.”) With a large spatula, very gently transfer the curls
to a baking sheet and refrigerate until needed. (The recipe can be
prepared in advance to this point.)
6. Shortly before serving time, whip the cream until nearly stiff.
Thinly slice the bananas and toss with the lemon juice to prevent
darkening. Fold the bananas and the liqueurs into the chilled pastry
cream; 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.

Featured Archive Recipes:
Black-Bottom Banana Cream Pie
White Chocolate Coconut Cream Pie
White Chocolate Fruit Tart
White Chocolate Mousse and Berry Tart
White Chocolate Raspberry Tart

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