Caramelized Banana Cream Pie with Chocolate Crust

[Olga Drozd]

Caramelized Banana Cream Pie with Chocolate Crust

Bananas are sauteed in a mixture of butter, brown sugar with cinnamon, ginger and allspice and layered over the chocolate crust. A rich mixture of pastry cream covers the bananas and served with whipped cream. I used 2 cups whipped cream with 2 to 3 Tablespoons of confectioners' sugar and 1/4 teaspoon of butter rum extract -- whipped and piped on top of the pie. CHOCOLATE CRUST: 2 1/2 cups chocolate cookie crumbs 1/4 cup granulated sugar 1 teaspoon ground cinnamon 5 Tablespoons unsalted butter, melted FILLING: 1/4 cup unsalted butter 3/4 cup firmly packed brown sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground allspice 4 bananas, peeled and sliced (not too ripe) PASTRY CREAM: 3 cups half and half cream 1 vanilla bean, split in half lengthwise 8 egg yolks 1/2 cup granulated sugar 1/4 cup dark rum 3 Tablespoons cornstarch 1 cup heavy whipping cream 4 sprigs mint

To prepare the crust, butter a 10-inch springform pan with removable bottom. 

In a bowl, combine the cookie crumbs, sugar, and cinnamon and mix well.  Stir in the melted butter.  Press the mixture into the prepared bottom and sides of pan and place it in the refrigerator to chill.

To prepare the filling, put the butter and brown sugar in a large saute pan over high heat and heat until bubbling, about 2 minutes.  Add the cinnamon, ginger, allspice, and bananas and saute until tender, about 3 minutes.  Remove the crust from the refrigerator and spoon the bananas evenly over the bottom of the crust.  Set aside.

To prepare the pastry cream, put the half and half in a saucepan with the vanilla bean and bring to a boil.  Remove and discard the vanilla bean. Put the egg yolks, sugar, dark rum, and cornstarch in a bowl and whisk together.  When the half and half is hot, whisk about 1 cup of it into the egg mixture to temper it.  Add the egg mixture to the remaining half and half and place the pan over medium heat, stirring frequently, until thick, 3 to 5 minutes.  Pour the mixture over the roasted bananas in the crust and refrigerate for 2 to 3 hours, or until well chilled.

Whip the cream to soft peaks.  To serve, remove the outer ring of the pan, cut the pie into slices, and top each slice with whipped cream and several mint leaves.  Serves 12.