WHITE CHOCOLATE BANANA CREAM PIE
9 graham crackers
2 Tbsp sugar
5 Tbsp unsalted butter, melted
White Chocolate Cream:
1 ¾ cups whole milk
4 large egg yolks
6 Tbsp sugar
2 ½ Tbsp cornstarch
8 ounces white chocolate, chopped
3 Tbsp unsalted butter
½ cup sugar
2 Tbsp white corn syrup
2 Tbsp whipping cream
3 firm bananas, peeled and sliced
2 Tbsp rum
1 tsp vanilla
1 cup whipping cream
2 Tbsp sugar
block of white chocolate, for making curls
For crust, preheat oven to 325 °F. Pulse all ingredients in a food processor until crumbly, then press into a deep 9-inch pie pan. Bake for 8 minutes, until edge of crust just begins to brown. Cool.
For white chocolate cream, heat milk to just below a simmer. Whisk yolks, sugar and cornstarch together. Slowly add hot milk to egg mixture, whisking and return to medium heat. Stir custard until it thickens and is shiny, about 5 minutes, Strain hot custard over white chocolate and butter, and stir until melted. Cover surface of custard directly with plastic wrap and cool. Chill completely.
For bananas, heat sugar and corn syrup in a large sauté pan over medium high heat. Stir gently until melted, then let sugar cook without stirring until amber, about 3 minutes. Whisk in whipping cream carefully (watching for steam) and add bananas. Stir to coat and add rum and vanilla. Remove from heat and let cool 10 minutes. Spread bananas over bottom of cooled pie shell.
Top bananas with chilled white chocolate cream.
For cream, whip cream and sugar to soft peaks and spread over pie. Using a vegetable peeler, peel “curls” from white chocolate and arrange in the center as garnish. Chill until ready to serve