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Name: Caramelized Banana Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/4 c Granulated sugar; 1 ts Ground cinnamon; 2 1/2 c Famous Wafer chocolate; 5 tb Unsalted butter; melted

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INGREDIENTS

1/4 c Granulated sugar
1 ts Ground cinnamon
2 1/2 c Famous Wafer chocolate
5 tb Unsalted butter; melted

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 1/4 c Unsalted butter 3/4 c Firmly packed brown sugar 1 ts Ground cinnamon 1 ts Ground ginger 1/2 ts Allspice 4 Bananas; peeled and slicedMMMMM------------------------PASTRY CREAM----------------------------- 3 c Half-and-half 1 Vanilla bean; split in half ; lengthwise 8 Egg yolks 1/2 c Granulated sugar 1/4 c Dark rum 3 tb Cornstarch 1 c Heavy whipping cream; -whipped to soft ; peaks Mint leaves; for garnish To prepare the crust, butter a 10-inch springform pan. In a bowl, combine the cookie crumbs, sugar, and cinnamon and mix well. Stir in the butter. Press the mixture into the prepared pan and place it in the refrigerator to chill. To prepare the filling, put the butter and brown sugar in a large saute pan over high heat and heat until bubbling, about 2 minutes. Add the cinnamon, ginger, allspice, and bananas and saute until tender, about 3 minutes. Remove the crust from the refrigerator and spoon the bananas evenly over the bottom of the crust. Set aside. To prepare the pastry cream, put the half-and-half in a saucepan with the vanilla bean and bring to a boil. Remove and discard the vanilla bean. Put the egg yolks, sugar, dark rum, and cornstarch in a bowl and whisk together. When the half-and-half is hot, whisk about 1 cup of it into the egg mixture to temper it. Add the egg mixture to the remaining half-and-half and place the pan over medium heat, stirring frequently, until thick, 3 to 5 minutes. Pour the mixture over the bananas in the crust and refrigerate for 2 to 3 hours, or until well chilled. Whip the cream to soft peaks. To serve, remove the outer ring of the pan, cut the pie into slices, and top each slice with whipped cream and several mint leaves. Per serving: 341 Calories (kcal); 20g Total Fat; (51% calories from fat); 3g Protein; 38g Carbohydrate; 192mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Caramelized Banana Cream Pie

1/4 c Granulated sugar
1 ts Ground cinnamon
2 1/2 c Famous Wafer chocolate
5 tb Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------    1/4 c  Unsalted butter    3/4 c  Firmly packed brown sugar      1 ts Ground cinnamon      1 ts Ground ginger    1/2 ts Allspice      4    Bananas; peeled and slicedMMMMM------------------------PASTRY CREAM-----------------------------      3 c  Half-and-half      1    Vanilla bean; split in half           ; lengthwise      8    Egg yolks    1/2 c  Granulated sugar    1/4 c  Dark rum      3 tb Cornstarch      1 c  Heavy whipping cream;           -whipped to soft           ; peaks           Mint leaves; for garnish   To prepare the crust, butter a 10-inch springform pan. In a bowl,  combine the cookie crumbs, sugar, and cinnamon and mix well. Stir in  the butter. Press the mixture into the prepared pan and place it in  the refrigerator to chill.    To prepare the filling, put the butter and brown sugar in a large  saute pan over high heat and heat until bubbling, about 2 minutes.  Add the cinnamon, ginger, allspice, and bananas and saute until  tender, about 3 minutes. Remove the crust from the refrigerator and  spoon the bananas evenly over the bottom of the crust. Set aside.    To prepare the pastry cream, put the half-and-half in a saucepan with  the vanilla bean and bring to a boil. Remove and discard the vanilla  bean. Put the egg yolks, sugar, dark rum, and cornstarch in a bowl  and whisk together. When the half-and-half is hot, whisk about 1 cup  of it into the egg mixture to temper it. Add the egg mixture to the  remaining half-and-half and place the pan over medium heat, stirring  frequently, until thick, 3 to 5 minutes. Pour the mixture over the  bananas in the crust and refrigerate for 2 to 3 hours, or until well  chilled.    Whip the cream to soft peaks. To serve, remove the outer ring of the  pan, cut the pie into slices, and top each slice with whipped cream  and several mint leaves.        Per serving: 341 Calories (kcal); 20g Total Fat; (51% calories from  fat); 3g Protein; 38g Carbohydrate; 192mg Cholesterol; 20mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;  3 1/2 Fat; 1 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (3g)
Recipe Makes: 12 servings

Calories: 13
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 1mg		0 %
Total Carbohydrate 3.3g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3.2g
Protein 0g		0 %
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Calories per serving: 13

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