Banana & Tof­fee Pie

WITH PECAN CRUST

Food & Drink - - GAME NIGHT DINNER -

This pie takes very lit­tle ef­fort to make and yields great re­sults. Ba­nanas and a tof­fee cus­tard are per­fect dessert com­pan­ions. If de­sired, add a splash of dark rum to the whipped cream to make it even more spe­cial.

CRUST

9 oz (255 g) gin­ger snap cook­ies

½ cup (125 mL) pecans, toasted

½ cup (125 mL) un­salted but­ter, melted

TOF­FEE CUS­TARD

⅓ cup (80 mL) un­salted but­ter 1 cup (250 mL) dark brown su­gar, lightly packed

3 tbsp (45 mL) corn­starch

1 cup (250 mL) whole milk, di­vided 3 large egg yolks

1 tsp (5 mL) vanilla

¾ cup (175 mL) 35% whip­ping cream 2 tbsp (30 mL) gran­u­lated su­gar

4 ripe ba­nanas

Ex­tra brown su­gar or chopped pecans for gar­nish

1 For the crust, place cook­ies and pecans in a food pro­ces­sor and pulse un­til small crumbs are cre­ated, like the tex­ture of coarse sand. With the mo­tor run­ning, pour in melted but­ter.

2 Place all the crust mix­ture in a 9-inch (23-cm) spring­form pan and pack it down us­ing a flat­bot­tom drink­ing glass. Press enough crumbs up the side of the pan to also cre­ate a 1-inch (2.5-cm) side to the pie shell. Place in re­frig­er­a­tor for at least 20 min­utes to so­lid­ify.

3 For the tof­fee cus­tard, in a small saucepan over low heat, melt but­ter. Add brown su­gar and cook over low heat un­til dis­solved, about 3 min­utes. Set aside.

4 In a small bowl stir to­gether corn­starch and ¼ cup (60 mL) of the milk un­til corn­starch dis­solves. Pour re­main­ing milk and corn­starch mix­ture into pan with but­ter and su­gar mix­ture.

Re­turn to heat and slowly bring to the boil over medium-high heat, con­tin­u­ally whisk­ing to avoid clump­ing or scorch­ing.

5 Once the liq­uid has come to the boil and thick­ened, whisk for a minute longer. Re­move from heat and im­me­di­ately whisk in egg yolks and vanilla. Set aside to cool slightly for 5 min­utes.

6 Whisk mix­ture and place in pre­pared pie shell; jig­gle pan to evenly dis­trib­ute. Re­turn to re­frig­er­a­tor for 20 min­utes.

7 Mean­while, us­ing a hand mixer, whip cream un­til soft peaks form, add su­gar and con­tinue to whip un­til semi-firm peaks form.

8 Place banana slices dec­o­ra­tively on top of the tof­fee cus­tard, top with whipped cream and gar­nish with a sprin­kling of brown su­gar or chopped pecans if de­sired.

Serves 8 to 10

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