Best if eaten the same day it is made.
Original recipe makes 1 pie
Ingredients
1 (9 inch) pie crust, baked
6 egg yolks, beaten
5 tablespoons white sugar
1/4 cup sifted cornstarch
2 cups milk
1 vanilla bean, halved
2 tablespoons butter, diced
3 ounces white chocolate, melted
8 ripe bananas
1 lemon, juiced
1 pint whipping cream
1 fluid ounce white chocolate liqueur
1 fluid ounce banana liqueur
12 ounces white chocolate
2 teaspoons unsweetened cocoa powder, for garnish
Directions
- To Make White Chocolate Pastry Cream: In a medium bowl, whisk together egg yolks and sugar until pale yellow. Whisk in cornstarch. In a medium saucepan, heat milk and vanilla bean to just below the boiling point. Slowly whisk a small amount of hot milk into egg yolk mixture, then stir egg yolk mixture back into pan. Bring to a boil over low heat, stirring constantly.
- Stir in butter, then strain mixture through a sieve. Place plastic wrap over the surface of mixture to keep a skin from forming. Allow to cool slightly, then stir in melted white chocolate. Chill pastry cream.
- Slice bananas and toss with the lemon juice to keep from discoloring. Set aside.
- In a large bowl, whip chilled whipping cream until stiff peaks form. Fold into pastry cream, then fold in bananas and liqueurs. Fill tart shell with banana cream filling.
- Top generously with white chocolate curls, then dust with cocoa. Serve soon after assembling so crust doesn’t get soggy.
- To make white chocolate curls, carefully draw a vegetable peeler across the broad, flat surface of a room-temperature (about 80 degrees) chunk of white chocolate to make large, thin curls. Refrigerate until ready to use.
Nutrition
Calories: 870 kcal
Carbohydrates: 87.9 g
Cholesterol: 259 mg
Fat: 53.8 g
Fiber: 4 g
Protein: 11.2 g
Sodium: 234 mg