Banana~ chocolate & coconut cream pie
Yield: 1 Pie 9" MMMMM
Ingredients:
- 1 1/4 c All-purpose flour
- 1/2 ts Sugar
- 1 pn Salt
- 1/4 c Vegetable shortening PLUS
- 1 tb Vegetable shortening
- 1/4 c Ice water (approximate) MMMMM--------------------------FILLING-------------------------------
- 1 c Heavy cream
- 6 oz Semisweet chocolate -coarsely chopped
- 1 pn Salt
- 3 lg Ripe bananas sliced 1 1/2" - thick CROSSWISE not diag.
- 1 1/4 c Milk
- 1/4 c Sugar
- 2 tb Plus 2 tsp. cornstarch
- 2 lg Egg yolks
- 1/2 c Shredded sweetened coconut
- 1/4 ts Pure vanilla extract
- 2 c Banana Brittle-recipe below MMMMM-----------------------BANANA BRITTLE----------------------------
- 2 tb Unsalted butter
- 1 tb Vegetable oil
- 5 tb Sugar
- 3 md Semi-ripe bananas very -thinly sliced CROSSWISE
- 3/4 ts Cinnamon
- 1/4 c Minced unsalted peanuts
Instructions:
Source: Food & Wine - November 1996 Description: Crunch banana brittle tops a banana cream pie with : chocolate and coconut. Preparing the Pastry: ==================== 1. In a bowl combine the flour sugar and salt. Cut in the shortening until the mixture resembles coarse meal. Add the water and stir just until the dough comes together. Shape into a disk cover with plastic wrap and refrigerate until chilled at least 30 minutes or overnight. 2. Preheat the oven to 375øF. On a floured surface roll out the dough to an 11" round. Transfer to a 9-inch pie plate. Trim the overhang to 1/2" fold it under itself and crimp decoratively. Freeze until firm about 10 minutes. Bake the pie shell for about 25 minutes at 375øF. for about 25 minutes or until golden. Let cool on a rack. Preparing the Filling: ===================== 3. In a small saucepan heat the cream just until boiling. Remove from the heat and stir in the chocolate until melted. Transfer to a bowl and add the salt. Refrigerate sitrring often until cooled and thickened about 45 minutes. Arrange the banana pieces vertically on the pie shell in concentric circles. Pour the choclate over them and refrigerate until firm about 2 hours. 4. Meanwhile heat the milk in a heavy saucepan. In a bowl combine the sugar and cornstarch. Stir in the egg yolks then whisk the mixture into the milk. Whisk over low heat until the custard thickens and almost boils about 4 minutes. Transfer to a bowl add the coconut and vanilla and let stand until cooled stirring. Refrigerate until chilled about 20 minutes. 5. Spread the coconut custard over the pie and refrigerate until firm about 2 hours. Just before serving arrange the Banana Brittle over the top of the pie. BANANA BRITTLE: ============== This sweet crunch brittle makes a fun snack on its own or a clever decoration for sundaes cakes and pies. Preheat oven to 350øF. On a large baking sheet melt the butter in the oil. Spread to coat the pan evenly and sprinkle with 3 Tb. of the sugar. Cover with the banana slices in a slightly overlapping layer. Sprinkle with the remaining 2 Tb.sugar the cinnamon and peanuts. Bake for about 20 minutes or until the slices around the edge are crisp and golden. Let cool slightly so they firm up. Transfer the browned slices to a plate and bake the remaining slices for about 3 minutes or until browned. (MAKE AHEAD): The brittle can be wrapped in wax paper and kept in an air-tight container for up to 5 days. From the recipe files of suzy@gannett.infi.net
