Pie, (White Chocolate-Banana Cream Pie)

By Floridaberry

Cut this out of Southern Living Magazine December 1994

Ingredients

• 1 (4 ounce) white cocolate bar, finely chopped and divided
• 1 cup milk
• 1/2 vanilla bean
• 3 tablespoons sugar
• 2 tablespoons cornstarch
• 3 egg yolks
• 1 tablespoon butter or margarine
• 1 cup whipping cream
• 2 tablespoons white cream de cacao
• 2 tablespoons creme de bananes
• 2 to 3 bananas, sliced
• 3 tablespoons lemon juice
• 1 baked 9-inch pastry shell
• Cocoa
• Garnish: Strawberry fan

Preparation

Step 1

Place half of white chocolate in top of double boiler; place over boiling water. Cook until chocolate melts, stirring often. Pour onto an aluminum foil-lined baking sheet. Let stand at room temperature until chocolate cools and feels slightly tacky. (if chocolate is too hard, curls will break; if too soft, chocolate will not curl). Pull a cheese plane across chocolate until curl forms. Repeat until chocolate is curled. Refrigerate curls.

Combine milk and vanilla bean in a small saucepan; bring to a boil. Remove and discard vanilla bean. Set hot milk aside.

Combine sugar, cornstarch, and egg yolks in a heavy saucepan; gradually stir in hot milk.

Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Add butter and remaining white chocolate, stirring until chocolate melts. Place plastic wrap directly over surface of white chocolate mixture. Cool.

Beat whippping cream until soft peaks form; fold into white chocolate mixture. Stir in liqueurs.

Coat banana slices with lemon juice; drain. Pat bananna slices dry with paper towels. Gently stir into white chocolate mixture. Spoon into a baked pastry shell. Top filling with white chocolate curls. Dust lightly with cocoa, Garnish, if desired.

Yield one 9-ince pie.