Yield: 1 Pie
|½ cup||Banana liqueur|
|1 teaspoon||Unflavored gelatin|
|2¾ cup||Heavy cream|
|4 egg yolks|
|3 ripe bananas|
|Juice of 1 lemon|
|½ cup||Peanut butter|
|½ cup||Mini chocolate chips|
|Baked Pie Crust|
|1½ cup||Bourbon Chocolate Mousse|
|1 pack||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 ⅓ cup cookie crumbles. Top with banana custard.
Just before serving, top with ⅓ 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