WHITE CHOCOLATE BANANA CREAM PIE

“We were in the dessert phase of the menu, and I was wracking my brain for a pie,” Gerry Klaskala remembered. “I had the ingredients in my head, and just went into the kitchen and made it. When I served it to (diner designer) Patrick Kuleto, he said, ‘This is it.’”

1½ cups all-purpose flour

1 cup plus 2½ tablespoons

granulated sugar, divided ½ pound unsalted butter, cut into

cubes

3 eggs, divided

½ teaspoon vanilla extract 1 tablespoon corn starch

¾ cup half-and-half

10 ounces shaved white chocolate,

divided

2 cups heavy cream

6 medium-ripe bananas, cut into

chunks

1 tablespoon banana liqueur 1 tablespoon creme de cacao Cocoa powder, for garnish

Prepare the tart shell: In the bowl of a stand mixer fitted with the paddle attachment, mix flour and ½ cup sugar on low speed. Add butter and process until the mixture begins to resemble crumbs. Add 1 egg and vanilla and increase the speed. Process until the dough starts to pull away from the sides of the bowl. Remove the dough, form a disc, wrap tightly in plastic wrap and chill for at least 2 hours.

When ready to bake the tart shell, arrange a 10-inch fluted tart pan in a rimmed baking sheet. Heavily grease the tart pan.

Remove the dough from the refrigerator and knead it on a lightly floured surface until it has softened slightly. Roll into a circle ⅛-inch thick. Gently transfer to the prepared tart pan. Press the dough into the corners and trim the edges. If the dough tears, patch with extra dough. Chill the prepared shell at least 2 hours before baking.

When ready to bake, heat the oven to 350 degrees. Whisk 1 egg to make an egg wash.

Brush the prepared shell with egg wash and bake until golden brown, about 25 minutes. Remove from the oven and allow to cool completely before removing the shell from the tart pan. Gently place the tart shell on a cake board or serving plate. It may be wrapped airtight and prepared up to one day ahead.

Prepare the pastry cream: In a small bowl, whisk together the remaining egg, 2½ tablespoons sugar and cornstarch.

In a medium saucepan, bring the half-and-half to a boil over medium heat. Reduce the heat to low and slowly whisk in the sugar mixture, whisking continuously. Increase the heat to medium and bring the mixture to a boil. Remove from the heat and whisk in 2 ounces white chocolate. Set aside to cool.

Make the filling: Whip cream with the remaining ½ cup sugar until soft peaks form. Fold in the prepared pastry cream. Add bananas, banana liqueur and creme de cacao, being careful not to deflate the mixture. Spread the filling in the prepared tart shell. Cover with the remaining white chocolate shavings and sprinkle lightly with cocoa. Serve within the hour.

Serves 12.

Per serving: 626 calories (percent of calories from fat, 58), 6 grams protein, 62 grams carbohydrates, 3 grams fiber, 42 grams fat (25 grams saturated), 154 milligrams cholesterol, 46 milligrams sodium.