White Chocolate Banana Cream Pie
- Reviews 1
Ready In: 2 hrs
Serves: 8
Ingredients
Sugar Dough
- 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
White Chocolate Pastry Cream
- 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
The rest
- 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
Directions
- 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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