| BLACK BOTTOM BANANA CREAM PIE Makes 8 servings. 1 tbs powdered sugar 1 tsp vanilla 1 tsp amber rum 1/4 cup cornstarch 2 cups low fat milk 5 tbs unsalted butter or margarine, 3 tbs melted and 2 tbs cold 2 boxes 5.3 oz each all butter shortbread cookies, broken 2 bananas 1 cup heavy cream 4 egg yolks 1/2 cup sugar or Splenda 3 oz bittersweet chocolate, in 3 hunks 1/4 tsp salt Using a food processor or blender, mix shortbread with a pinch of salt, process until finely ground and beginning to stick to the sides. Add melted butter and pulse until incorporated. Transfer crumbs to a 9" pie plate and press into the bottom and up sides. Freeze pie shell. -Place 2 oz chocolate in a bowl and set aside. In a saucepan, whisk together milk, sugar, cornstarch and remaining salt. Whisk in egg yolks until custard boils and is very thick. Remove from heat, measure out 1/2 cup hot custard and add to bowl of chocolate, let sit a minute to melt the chocolate. Whisk remaining butter into custard in saucepan. Stir in rum and transfer rum custard to a bowl. Refrigerate until chilled, 2 hours. -Stir chocolate custard, then stir in 1 tbs cream and vanilla. Remove pie shell from freezer and spread chocolate custard across the bottom. Refrigerate. Working over pie shell, cut bananas into 1/4" thick slices, letting them fall to cover the bottom. Spoon rum custard over bananas. Refrigerate 2 hours. -Whip remaining cream with powdered sugar until it forms soft peaks. Spread on top of rum custard and refrigerate 20 min. Just before SERVING, shave curls off remaining chocolate onto top of pie... |
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