White Chocolate Banana Cream Pie

White Chocolate Banana Cream Pie

1 (13 ¾ oz) package coconut macaroons
1 large egg, lightly beaten
1 T. butter, melted
2/3 cup sugar
¼ cup plus 1 T cornstarch
1/8 tsp salt
3 egg yolks
2 cups milk, divided
1 cup half and half
2 (3 oz) packages white baking bars
3 T. butter
3 large ripe bananas, thinly sliced
1 ½ cups whipping cream, dividied
 1 (3 oz) package white baking bar
Garnish:white chocolate curls

    Place macaroons in food processor bowl.  Cover and pulse 5 or 6 times or until cookies are crumbled.  Combine macaroon crumbs, 1 egg, and 1 T. melted butter; stir well.  Firmly press crumb mixture over bottom and up sides of a greased 10 inch pieplate.  Bake at 350 for 18-20 minutes.  Let cool.
    Combine sugar, cornstarch, and salt in a heavy saucepan.  Combine egg yolks, 1 ½ cups
milk, and half and half, beating well; gradually stir into sugar mixture.
    Heat remaining ½ cup milk and 2 chocolate bars in top of a double boiler over hot water until white chocolate melts.  Stir into egg mixture.  Cook over medium heat, stirring constantly, until thickened.  Remove from heat; add butter and 1 tsp. vanilla.  Stir until butter melts.  Pour 1/3 (about 1 1/3 cups) of custard into baked crust; top with half of banana slices.  Repeat layers, ending with custard.  Cover and chill pie several hours.
    Heat ¼ cup whipping cream and 1 chocolate bar in top of double boiler until chocolate melts.  Let cool.  Beat remaining 1 ¼ cups whipping cream at high speed of an electric mixer until stiff peaks form.  Stir 2 T. whipped cream into cooled white chocolate mixture.  Gently fold white chocolate mixture into remaining whipped cream; chill.  Spread over chilled pie.  Garnish, if desired.  Yield: one 10 inch pie.






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