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Pinon Grill Signature White Chocolate Mousse Banana Cream Pie

For mousse:
3 C. white chocolate
1/2 C. half-and-half
2 C. heavy cream

For crust:
1 C. flour
1 t. salt
1/4 C. butter, cut into pieces
2 T. margarine
1/2 C. water

For filling:
5 bananas, peeled and cut into very thin slices
White chocolate mousse (See above recipe.)

For mousse:
In a double broiler, heat chocolate with 1/4 cup of heavy cream until chocolate has melted. (Remember, chocolate burns easily!) Remove from heat and let cool about 30 minutes. Scrape mixtures into large mixing bowl or kitchen mixer. Slowly add half-and-half and cream. Whip until light and fluffy. Refrigerate until ready to use.

For crust:
Preheat oven to 350F. Sift flour and salt into mixing bowl. Add half of butter. With a pastry cutter or two knives, mix butter into flour to form coarse crumbs. Make a well in the middle of the mixture. Add water and incorporate it with a knife. If dough is dry, add a little more water. Dough should be soft, but not sticky.

Roll out dough on a floured surface to a 6-by-18 inch rectangle. Spread remaining butter and margarine over 2/3 of the dough. Fold unbuttered portion of dough over half the buttered portion. Fold dough again so butter is completely enclosed. Seal edges with a rolling pin. Roll dough to fit pie pan. Trim excess dough around the edge of the pan and randomly prick dough with a fork. Bake shell about 15 minutes or until golden brown.

Pie Assembly
Layer pie shell with bananas. With a rubber spatula, spread mousse over bananas. Mousse should stand about 1 inch above the crust. If desired, garnish with shaved white chocolate.

Tips from Chef Mlinarich:
You can prepare the white chocolate mousse up to four days before actually making your pie. If time is short, use a prepared crust.
Good quality caramel sauce is an excellent addition to this dessert. Drizzle some on the plate and over the pie. A sprig of mint adds a splash of color.
 

    
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