White Chocolate Banana Cream Pie

Total Time
50mins
Prep 30 mins
Cook 20 mins

Buckhead Diner, Atlanta, Georgia.

Ingredients Nutrition

Directions

  1. Fit pie pastry into a 9 ½ inch deep dish pie pan; sculpt edge into an upstanding ridge; place in the freezer for 15 minutes, then fully prebake and let cool.
  2. In a nonstick saucepan, combine the vanilla bean and milk; place over medium heat and bring to a near boil; immediately remove form the heat and set aside.
  3. Whisk the egg yolks and sugar together in a big bowl until pale thick, about 2 minutes.
  4. Whisk in the cornstarch.
  5. Remove the vanilla bean from the hot milk, saving it for another use, and whisk the milk into the cornstarch mixture.
  6. Pour the mixture back into the saucepan; place over medium heat and cook, whisking nonstop, until it comes to a boil, 5-7 minutes.
  7. Continue to boil, whisking nonstop, for about 1 minute, then remove from the heat.
  8. Whisk in the butter, one piece at a time, and the white chocolate, adding it in several stages.
  9. Scrape the filling back into the bowl and press a piece of plastic wrap on top, leaving no gaps or air pockets, to prevent a skin from forming.
  10. Transfer the pie filling to a wire rack and let cool thoroughly; refrigerate for at least 3 hours or overnight.
  11. Shortly before serving, using a chilled medium-size bowl and chilled beaters, beat the cream with an electric mixer until it is stiff but not grainy; refrigerate.
  12. Slice the bananas into a bowl; sprinkle with the lemon juice.
  13. Fold the bananas, banana liqueur, and creme de cacao into the cold filling.
  14. Fold in the whipped cream; spoon the filling into the cooked pie shell, then garnish with a dusting of cocoa.
  15. Serve at once or refrigerate for up to 1 hour before serving.
  16. **Recommended to serve the same day it is made.

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