Why not make it a little differently…by adding white chocolate it is a whole new dimension.
- 1 1/2 cups chocolate wafer crumbs
- pinch of ground cinnamon
- 1/3 cup melted butter
- 1/2 cup sugar
- 1/4 cup cornstarch
- pinch of salt
- 2 1/2 cups whole milk
- 3 slightly beaten large egg yolks
- 4 oz. white chocolate, chopped
- 1 1/4 tsp. chocolate flavouring
- 4 medium ripe, yet still firm, bananas
- 1 cup whipping cream
- 2 tbsp. sifted icing sugar
- white chocolate curls for garnish.
Combine crumbs, melted butter and a pinch of ground cinnamon in a deep sided 9 inch pie plate. Save 1/2 cup of the crumbs and set aside. Press this up the sides and bottom. Cover with plastic wrap and chill.
In a medium saucepan, combine the sugar, cornstarch and salt. Stir in the milk and cook over medium heat until thickened. Cook and stir constantly for another two minutes. Remove from the heat.
Gradually whisk in one cup of the filling into the egg yolks, whisking as you do this or you could get scrambled eggs. Stir in the white chocolate and 1 tsp. of the chocolate flavouring. Continue stirring until melted and smooth.
Slice two bananas and layer over the base of the chilled pie crust. Spread one half of the filling over the top. Spread a layer of the chocolate crumbs over the top of the filling. Slice the other two bananas and layer over the chocolate crumbs. Cover with the remaining filling. Do this in a pretty fashion. Be sure, you chant the mantra “take 5”, “take 5”. Believe it or not, it will show in the end.
Just prior to serving, whip the cream, adding the sifted icing sugar and chocolate flavouring . Sprinkle some chocolate curls around the plate.
Fabulous…tasting… presentation. Super cool. If you are finishing off a dinner with guests, why not pour a short of white chocolate liqueur? Just sayin’.