Banana Cream Pie with Chocolate Lining
Ingredients
1 1/2 cups graham cracker
crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
2 (1 ounce) squares bittersweet
chocolate
2 tablespoons heavy whipping
cream
3 cups low-fat milk
3/4 cup white sugar
2 eggs
1/2 cup all-purpose flour
2 tablespoons Irish whiskey
4 bananas
2 tablespoons lemon juice
1 cup heavy whipping cream
2 tablespoons Irish whiskey
To make Banana Cream Pie with Chocolate Lining,
In a medium bowl, whisk together the sugar, eggs, and flour. Slowly
add the hot milk to the bowl, whisking constantly. Then transfer the
mixture to the saucepan.
Whisking constantly, bring the mixture to a boil over medium heat,
and continue whisking while it boils for 3 minutes. Take the pan off
the heat, and add the 2 tablespoons whiskey. Let the filling cool for
20 minutes.
Slice the bananas, and toss them with the lemon juice. Lay the
banana slices on the chocolate lined crust. Pour the filling over and
chill the pie for at least 2 hours.
Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and
serve with pie.
Directions
Preheat the oven to 375 degrees F. Combine the graham-cracker
crumbs with the butter and brown sugar in a medium bowl, and stir
well. Transfer the mixture to a 10 inch pie plate, and pat it evenly
along the bottom and sides.
Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let
the crust cool.
Melt the chocolate with the 2 tablespoons cream over simmering
water in the top of a double broiler or in a heat proof bowl set on
top of a saucepan. Whisk the chocolate and cream until they form a
smooth liquid. Take the pan off the heat, and spoon the chocolate
mixture onto the graham-cracker crust. Let the chocolate cool for at
least 15 minutes.
Meanwhile, make the filling. Heat the milk in a heavy bottomed
saucepan. When the milk is just about to boil, take the pan off of the
heat.