Author Notes
I am cooking a lunch for about 50 people and for dessert they requested Chocolate Banana Cream Pie. My problem is that bowls of precut bananas get brown and mushy. So, I made banana jam and used that as the banana layer. And, the great part is that I can make the pies the day before the lunch which will give me lots of free time....right? —dymnyno
Ingredients
- Banana Jam (adapted from Fine Preserving by Catherine Plagemann)
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4 large ripe bananas
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1 lemon
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1 1/2 cups white sugar
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1 1/2 cups water
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fresh ginger,about 1/2 inch knob, peeled
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1/2 teaspoon freshly grated nutmeg
- Vanilla Creme
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1 whole egg
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4 egg yolks
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3 cups heavy cream
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1/4 cup organic brown rice syrup
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1 tablespoon vanilla
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melted semi sweet chocolate block or semi sweet chocolate morsels (enough to coat the crust of the tart)
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Your favorite pie crust recipe
Directions
- Banana Jam (adapted from Fine Preserving by Catherine Plagemann)
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Zest the lemon or use a knife to cut pith free thin strips and cut them into confetti sized pieces.( or you can just use a zester) Then squeeze all the juice out of the lemon. Remove the seeds.
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In a large heavy bottomed pot boil the water and the sugar for about 10 minutes. Add the rest of the ingredients and simmer on medium heat for about 30 minutes.
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Remove the ginger and cool the jam.
- Vanilla Creme
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In a large saucepan, bring the cream almost to a boil.(scald)
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In a large bowl, whisk the whole eggs, egg yolks, vanilla and brown rice syrup together.
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Gradually add the hot cream to the egg mixture. (temper) Mix thoroughly. Set aside until ready to assemble the tart.
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Blind bake the pie crust for about 12 minutes at 350 degrees.
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After you remove the pie crust from the oven, brush the crust with melted chocolate. (I use a 2 inch paint brush) Cool.
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Spread a layer of banana jam over the cooled chocolate. Then pour the vanilla cream over the banana jam. *****Note: If there is more jam than you need for the tart; refrigerate the leftover jam...it's great on toast!
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Bake in a 300 degree oven for about 30 minutes or until the cream layer starts to turn golden.
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Cool and garnish with whipped cream and a couple slices of fresh banana.
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