1 Picture
Ingredients
- For Vanilla Chantilly
- 3 cups heavy cream
- 2 teaspoons vanilla paste
- 1 cup white chocolate
- For Filling
- 2 cups milk
- 5 tablespoons butter
- 1/2 cup sugar
- 1 teaspoon vanilla paste
- 1 1/2 tablespoons crème de banane
- 4 ounces egg yolks
- 4 tablespoons cornstarch
- 2 bananas, thinly sliced
- For Crust
- 1/2 cup butter, melted
- 3 cups Nilla Wafers, crushed
Details
Servings 1
Adapted from localpalatemag.com
Preparation
Step 1
Directions
1. For vanilla Chantilly cream, bring cream and vanilla paste to a boil in a saucepan. Pour mixture over white chocolate to melt. Cool mixture overnight.
2. For filling, boil milk, butter, sugar, vanilla, and crème. Temper in yolks and cornstarch. Bring mixture back to a boil. Strain and cool.
3. For crust, preheat oven to 350 degrees. In a bowl, add melted butter to the crushed wafers. Push crushed cookie mixture evenly into a pie pan and bake for 8 minutes. Remove from oven and allow to cool. Once cooled, layer the sliced banana in the bottom and top with filling.
4. Whip cooled Chantilly cream mixture to form soft peaks. Top filled pie evenly with Chantilly. Slice, serve, and enjoy!
Directions
1. For vanilla Chantilly cream, bring cream and vanilla paste to a boil in a saucepan. Pour mixture over white chocolate to melt. Cool mixture overnight.
2. For filling, boil milk, butter, sugar, vanilla, and crème. Temper in yolks and cornstarch. Bring mixture back to a boil. Strain and cool.
3. For crust, preheat oven to 350 degrees. In a bowl, add melted butter to the crushed wafers. Push crushed cookie mixture evenly into a pie pan and bake for 8 minutes. Remove from oven and allow to cool. Once cooled, layer the sliced banana in the bottom and top with filling.
4. Whip cooled Chantilly cream mixture to form soft peaks. Top filled pie evenly with Chantilly. Slice, serve, and enjoy!
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