Banana Fana Fo Fana Cream Pie

 

 

This pie is to die for,  nough said.

 

Banana fana Fo fana Cream Pie

1 Sleeve of Graham Crackers

1 Tablespoon Sugar

3 Tablespoons Melted Butter

3 oz Bittersweet or Semi Sweet Chocolate

2 cups Whole Milk

1/2 cup granulated sugar

1/4 cup cornstarch

4 large egg yolks

1 tablespoon dark rum

1 cup heavy cream

1 tsp pure vanilla extract

2 large bananas

1 tablespoon confectioners’ sugar

 

Pre heat oven to 350 degrees.  Using a food processor grind up the graham crackers with a pinch of salt and 1 tablespoon sugar.    When the crackers are crumbed pour  in the 3 tablespoons of melted butter.  Mix until combined.   Press the mixture into a 9 inch pie pan, and press the mixture evenly up the sides of the pan.  Place the pie pan in the oven for approx. 15 minutes.  Take out when lightly browned.  Cool.

Place 2 oz  of chocolate in a small bowl and set aside.  In a heavy  saucepan, whisk together the milk, granulated sugar, cornstarch and remaining salt.  (If you don’t have whole milk I have used 1 cup whipping cream and 1 cup of skim milk and gotten the same results.)  Whisk in the egg yolks over medium high heat,(whisk constantly or you will have scrambled eggs) whisk until it boils and is very thick, about 5 minutes.   Remove from the heat, measure out 1/2 cup of the hot custard and add to the bowl of chocolate; let sit for a minute (the chocolate will melt by itself).  Meanwhile whisk the remaining 2 tbsp. (cold) butter into the custard in the saucepan.  Stir in the rum and tansfer the rum custard to a heatproof bowl.  Refridgerate until well chilled, stirring occasionally about 2 hours.

Meanwhile, stir the chocolate custard, then stir in 1 tbsp.  cream and the vanillla.  Remove the pie shell from the freezer and spread the chocolate custard across the bottom and refrigerate to firm up.

Working over the pie crust, cut the bananas into 1/4 inch thick slices, letting them fall to cover the bottom.  Spoon the rum custard over the bananas, smoothing the top. Refrigerate for 2 hours or until set.

Whip the remaining cream with the confectioners sugar until it forms soft peaks.  Spread on top of the rum custard and refrigerate for at least 20 minutes or until serving time.

Just before serving, using a vegetable peeler, shave curls off the remaining 1 oz choclate onto the top of the pie.

 

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