BLACK BOTTOM BANANA CREAM PIE
1 Buttermilk Pie Crust Dough disk
- 4 ounces bittersweet (not unsweetened) or semisweet
- chocolate, chopped
- 1/4 cup whipping cream
- 2 tablespoons (1/4 stick) unsalted butter
- 2 large firm ripe bananas (about 1 1/4 pounds), cut into
- 2/3-inch-thick slices
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons dark rum
- 1/2 teaspoon unflavored gelatin
- 1/2 cup whipping cream
- 5 large egg yolks
- 3 tablespoons sugar
- 1/2 cup chilled whipping cream
3/4 cup chilled whipping cream
2 tablespoons sugar
2 firm ripe bananas, thinly sliced on diagonal
Position rack in lowest third of oven and preheat to 400
deg. F. Roll out pie crust disk on lightly floured surface
to 13-inch-diameter round (about 1/8 inch thick). Roll up
dough on rolling pin and transfer to 9-inch-diameter glass
pie plate. Trim edges of crust, leaving 1/2-inch overhang.
Fold excess dough under. Crimp edges. Freeze until crust is
firm, about 15 minutes.
Line pie crust with foil. Fill foil with beans or pie
weights. Bake until crust is set, about 15 minutes. Remove
beans and foil and continue baking until crust is golden
brown, piercing with toothpick if crust bubbles, about 12
minutes. Cool completely.
Stir bittersweet chocolate, whipping cream and unsalted butter in heavy small saucepan over low heat until
chocolate and butter melt and mixture is smooth. Spoon 6
tablespoons ganache into prepared crust. Spread ganache
with back of spoon to cover crust bottom completely. Let
stand until ganache is cool but not set, about 20 minutes.
Reserve remaining ganache in saucepan.
Arrange 2/3-inch-thick banana slices atop ganache, pressing
bananas lightly into ganache.
Combine vanilla extract and dark rum in small
bowl. Sprinkle unflavored gelatin over. Let stand 10
minutes to soften gelatin. Bring 1/2 cup whipping cream to
simmer in heavy small saucepan. Whisk egg yolks and sugar
to blend in another small bowl. Gradually whisk in hot
whipping cream. Return mixture to saucepan. Stir over
medium-low heat until mixture thickens and leaves path on
back of spoon when finger is drawn across, about 4 minutes;
do not boil. Add gelatin mixture and stir until gelatin
melts. Transfer custard to large bowl. Chill until cool but
not set, stirring occasionally, about 20 minutes.
Whip 1/2 cup chilled whipping cream to medium peaks in
medium bowl. Fold into custard in 2 additions. Spoon
custard into crust. Refrigerate until set, about 2 hours.
Stir reserved ganache over low heat until just warm and
pourable. Carefully pour ganache onto center of filling.
Tilt pie, rotating to spread ganache to within 1/4 inch of
pie edge. Chill until ganache is set, about 15 minutes.
(Can be prepared 8 hours ahead.)
For Topping: Beat 3/4 cup whipping cream with 2 tablespoons
sugar to firm peaks. Spoon whipped cream into pastry bag
fitted with large star tip. Pipe rosettes around inside
edge of crust. Place banana slices in ring alongside
rosettes. Cut pie into wedges.