Elegant White Chocolate Banana Cream Pie

Cooking Recipes Catalogue
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A luscious white chocolate pastry cream is made even more decadent with whipped cream, sliced bananas and white chocolate liqueur. This amazing filling is then piled into a baked pie shell and topped with white chocolate curls and a dusting of cocoa.

INGREDIENTS (for 8 servings):

PREPARATION:

  • To Make White Chocolate Pastry Cream: In a medium bowl, whisk together 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 egg yolk mixture, then stir egg yolk mixture back into pan. Bring to a boil over low heat, stirring constantly.
  • Stir in butter, then strain mixture through a sieve. Place plastic wrap over the surface of mixture to keep a skin from forming. Allow to cool slightly, then stir in melted white chocolate. Chill pastry cream.
  • Slice bananas and toss with the lemon juice to keep from discoloring. Set aside.
  • 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.
  • Top generously with white chocolate curls, then dust with cocoa. Serve soon after assembling so crust doesn't get soggy.
  • 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.