Buckhead Diner White Chocolate Banana Cream Pie Recipe
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Buckhead Diner White Chocolate Banana Cream Pie

Pastry Cream
1 cup milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon chilled unsalted butter, cut into pieces
3 ounces imported white chocolate
(such as Lindt), finely chopped

Bring milk and vanilla bean to boil in heavy medium saucepan.

Whisk yolks and sugar in medium bowl until pale and thick. Whisk in cornstarch. Whisk 1 cup milk into yolk mixture. Return mixture to saucepan and whisk until custard boils and thickens, about 30 seconds. Pour into bowl. Whisk in butter, then white chocolate. Press plastic wrap onto surface of pastry cream to prevent skin from forming. Refrigerate until well chilled. (Can be prepared up to 2 days ahead.)

Sweet Pastry
1/2 cup chilled unsalted butter, cut into pieces
1/4 cup plus 1 1/2 teaspoons granulated sugar
2 teaspoons beaten egg
1 cup plus 2 tablespoons unbleached flour
4 ripe bananas, peeled and sliced
1 tablespoon fresh lemon juice
1 1/2 tablespoons banana liqueur
1 1/2 tablespoons white crème de cacao liqueur
1 cup chilled whipping cream, whipped to peaks
White chocolate curls
Unsweetened cocoa powder

Mince butter with sugar in processor using on/off turns. Add egg and blend until just combined. Add flour and blend using on/off turns until mixture resembles coarse meal. Gather dough into a ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Let dough soften slightly at room temperature before continuing with recipe.)

Preheat oven to 350 degrees F.

Roll dough out on heavily floured surface to 13-inch round. Brush off excess flour. Transfer dough to 9 1/2-inch pie dish; crimp edges. Butter a large foil round. Fill with dried beans or pie weights, Bake until crust sides set, about 12 minutes.

Carefully remove foil and weights. Pierce dough with fork. Bake until golden brown, about 5 minutes. Cool on rack.

Toss bananas with lemon juice and fold into pastry cream. Fold in liqueurs. Gently fold whipped cream into pastry cream. Spoon filling into pie shell. Top with white chocolate curls, covering completely. Sift cocoa powder over. (Can be prepared 30 minutes ahead.)

NOTE: If you'd like to simplify preparation somewhat, you can top the custard with a thin layer of whipped cream, then sprinkle lightly with cocoa powder. The assembly should be done shortly before serving.

 

    
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