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White Chocolate Banana Cream Pie

Source of Recipe


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List of Ingredients



• 6 egg yolks, beaten
  
• 5 Tbsp white sugar
  
• 1/4 cup sifted cornstarch
  
• 2 cups milk
  
• 1 vanilla bean, halved
  
• 2 Tbsp butter, diced
  
• 3 oz. white chocolate, melted
  
• 8 ripe bananas
  
• 1 lemon, juiced
  
• 1 pint whipping cream
  
• 1 fluid oz. white chocolate liqueur
  
• 1 fluid oz. banana liqueur
  
• 1 9-inch pie crust, baked
  
• 12 oz. white chocolate, for garnish
  
• 2 tsp unsweetened cocoa powder, for garnish
  






Instructions



1. Make the White Chocolate Pastry Cream: In a medium bowl, whisk together the egg yolks and sugar until pale yellow. Whisk in cornstarch. In a medium saucepan, heat milk and vanilla bean to just below the boiling point. Slowly whisk a small amount of hot milk into the egg yolk mixture, then stir egg yolk mixture back into pan. Bring to a boil over low heat, stirring constantly.
   
   
2. Stir in the butter, then strain mixture through a sieve. Place plastic wrap over the surface of the mixture to keep a skin from forming. Allow to cool slightly, then stir in the melted white chocolate. Chill pastry cream.
   
   
3. Slice bananas and toss with the lemon juice to keep them from discoloring. Set aside.
   
   
4. In a large bowl, whip chilled whipping cream until stiff peaks form. Fold into pastry cream, then fold in bananas and liqueurs. Fill tart shell with banana cream filling.
   
   
5. Top pie generously with white chocolate curls, then dust with cocoa. Serve soon after assembling so that the crust doesn't get soggy.
   
   Makes 1 pie.
   
   






Final Comments


* To make white chocolate curls: Carefully draw a vegetable peeler across the broad, flat surface of a room-temperature (about 80 degrees) chunk of white chocolate to make large, thin curls. Refrigerate until ready to use.