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Crust: 1 stick (4oz.) unsalted butter 4oz. semi-sweet chocolate chips 2c. Chocolate "NILLA" wafers (7oz.) 2tbl. Heavy Cream 3/4tsp. Vanilla Extract Ganache: 6oz. semi-sweet chocolate chips 2oz. butter (1/2 stick) 4tbl. cream 4tbl. light Karo syrup Vanilla Pastry Cream: 1 & 1/2c. half and half 1/2c Sugar 2 Large Eggs 1 Yolk 2tbl. Flour 2tsp. Vanilla 3 ripe bananas Topping: 1c. Heavy Cream 1tbl. 10x sugar 1/2tsp. Vanilla Extract Ganache: 1. Melt butter 2. Pour in cream/light Karo and bring to simmer (DO NOT BOIL) 3. Take off heat, add chocolate, stir until smooth Pastry Cream: 1. In heavy souce pan, bring half and half to simmer (DON'T SCORCH) 2. Whisk sugar and flour together - add eggs and yolk (blend) 3. Temper in HOT half and half 4. Place in double boiler and whisk until mixture thickens - add vanilla 5. Pour in 10" baking pan, cover with parchment and chill Crust: 1. Butter 10" pie pan 2. Melt butter and stir in chocolate chips until smooth 3. Add heavy cream and vanilla 4. Pour over crumbs To Assemble: 1. Pour 1/2 cup of ganache into pie shell 2. Slice bananas and layer in shell 3. Cover with remaining ganache 4. Chill until sets 5. Mound pastry cream on top 6. Cover with banilla whipped cream
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