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    BLACK BOTTOM BANANA CREAM PIE

    List of Ingredients




    Pie crust

    4ounce bitter sweet (not unsweetened) or semisweet chocolate chopped
    1/4cup whipping cream
    2Tbsp (1/4stick) unsalted butter
    2large firm ripe bananas (about 1 ¼ pounds) cut into 2/3-inch thick slices.
    FILLING
    11/2Tsp vanilla extract
    11/2Tsp dark rum
    1/2Tsp-unflavored gelatin
    1/2cup whipping cream
    5large egg yolks
    3Tbsp sugar
    TOPPING
    3/4cup chilled whipping cream
    2Tbsp sugar
    2firm ripe bananas thinly sliced

    Recipe



    1.FOR GANACHE: Stir bittersweet chocolate, whipping cream and unsalted butter in heavy small saucepan over low heat until chocolate and butter melt and mixture is smooth. Spoon 6Tbsp ganache into prepared crust. Spread ganache with back of spoon to cover crust bottom completely. Let stand until ganache is cool but not set, about 20min. Reserve remaining ganache in saucepan.
    2.Arrange banana slices atop ganache, pressing lightly into ganache.
    3.FOR FILLING: Combine vanilla extract and dark rum in small bowl. Sprinkle unflavored gelatin over. Let stand 10min to soften gelatin. Bring 1/2cup-whipping cream to simmer in heavy small saucepan. Whisk egg yolks and sugar to blend in another small bowl. Gradually whisk hot whipping cream. Return mixture to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4min; do not hot boil. Add gelatin mixture and stir until gelatin melts. Transfer custard to large bowl. Chill until cool but not set, stirring occasionally, approximately 20min.
    4. Whip 1/2cup chilled whipping cream to medium peaks in medium bowl. Fold into custard in 2 additions. Spoon custard into crust. Refrigerate until set approximately 2hours.
    5. Stir reserved ganache over low heat until just warm and pour able. Carefully pour ganache onto center of filling. Spread ganache to within 1/4incch of pie edge. Chill until ganache is set, about 15min. (can be prepared up to 8hours ahead)
    6. FOR TOPPING: Beat 3/4cup whipping cream with 2Tbsp sugar to firm peaks. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around inside edge of crust. Place banana slices in ring alongside rosettes. Cut pie into wedge,
 

 

 

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