1/2 c Banana liqueur
1 ts Unflavored gelatin
2 3/4 c Heavy cream
1/2 Vanilla bean
4 egg yolks
1 1/2 c Sugar
3 tb Cornstarch
3 ripe bananas
Juice of 1 lemon
1/2 c Peanut butter
1/2 c Mini chocolate chips
Baked Pie Crust
1 1/2 c Bourbon Chocolate Mousse
1 pk Do-Si-Dos cookies, crushed
Whipped cream for garnish
Place the banana liqueur in a small mixing bowl. Sprinkle the gelatin on
top and allow to soften for 5 minutes. Place the bowl over simmering water
until the gelatin is completely clear. Set aside.
In a saucepan, combine the heavy cream and vanilla bean. Bring to a boil,
remove from heat, cover and allow to steep while preparing the yolk
mixture.
In a mixing bowl, whisk the egg yolks while gradually adding sugar. When
the yolks have lightened, whisk in cornstarch. Strain the cream and allow
it to cool slightly. Gradually pour it into the yolk mixture while
stirring. Return to a clean saucepan over medium heat and stir constantly
until the mixture begins to boil. Reduce the heat and continue to stir for
2 to 3 minutes. Remove from heat, whisk in the gelatin mixture and
incorporate thoroughly. Allow the pastry cream to cool completely.
Slice two of the bananas on the bias and brush with lemon juice. Spread
peanut butter on bottom of Baked Pie Crust, then spread Chocolate Mousse on
top of peanut butter, then top with a layer of bananas and about 1/3 cup
cookie crumbles. Top with banana custard. Just before serving, top with 1/3
cup of cookie crumbles and chocolate chips. With pastry bag, pipe whipped
cream on pie. Slice the third banana (you may not need all of it) and
arrange slices on top in a circle, then sprinkle with chocolate chips and
additional cookie crumbles.
This makes a very rich pie; thin slices are called for.
You will have leftover banana-flavored pastry cream, which you could pour
into tart shells or layer with the leftover crumbles in tall parfait
glasses, topped with additional chocolate chips, cookie crumbles and
whipped cream.
St. Petersburg Times, March 7, 1996
Yields
1 Pie