Recipe courtesy of Renee McLeod
Episode: Chocolate
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Chocolate-Peanut Butter-Banana Pie
Total:
3 hr 20 min
Active:
1 hr
Yield:
One 9-inch pie
Level:
Intermediate
Total:
3 hr 20 min
Active:
1 hr
Yield:
One 9-inch pie
Level:
Intermediate

Ingredients

Chocolate Cream Filling:
  • 4 large egg yolks
  • 2/3 cup sugar 
  • 1/4 cup cornstarch 
  • 1/2 teaspoon salt 
  • 3 cups whole milk 
  • 5 ounces good-quality bittersweet chocolate, melted 
  • 2 ounces unsweetened chocolate, melted 
  • 2 tablespoons plus 1 teaspoon unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
Chocolate Cookie Crust:
  • 1 1/4 cups cookie crumbs (from cookies such as Hydrox)
  • 3 tablespoons sugar 
  • 5 tablespoons unsalted butter, melted 
Peanut Butter Filling:
  • 1 cup creamy peanut butter
  • 1 stick (8 tablespoons) unsalted butter, at room temperature 
  • 1 1/4 cups sifted confectioners' sugar 
  • 2 bananas, peeled and sliced 
Chocolate Ganache:
  • 8 ounces semisweet chocolate chips
  • 1/2 cup heavy cream 
  • 1 teaspoon instant coffee

Directions

Make the chocolate cream filling: Whisk together the egg yolks, sugar, cornstarch and salt in a 3-quart heavy saucepan until well combined, then, while whisking, slowly pour in the milk. Warm the mixture over medium heat until a few bubbles burst at the surface, reduce the heat to low, and gently simmer while whisking until the mixture thickens, about 1 minute. Turn off the heat and whisk in the semisweet and unsweetened chocolates, 2 tablespoons butter and the vanilla until well combined. Lightly grease a sheet of waxed or parchment paper with the remaining 1 teaspoon butter and press it flush against the surface of filling. Set the filling aside to cool completely, about 2 hours.

Make the chocolate cookie crust: Preheat the oven to 350 degrees F. Combine the cookie crumbs, sugar and butter in a small bowl and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan. Bake the crust until firm, about 5 minutes. For a firmer, crunchier crust, bake 5 minutes more. Remove the cookie crust from the oven and set aside to cool.

Make the peanut butter filling: Beat the peanut butter and butter with an electric mixer at medium speed until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Once it is all added, increase the mixer speed to high and beat until the peanut butter filling is smooth and fluffy, 3 to 5 minutes.

Make the chocolate ganache: Add the chocolate chips, heavy cream and instant coffee to a medium heat-safe bowl and set it over a medium saucepan filled with 1 inch of barely simmering water. Whisk the mixture occasionally until the chocolate is completely melted and the mixture is smooth and warm.

To assemble: Arrange the sliced bananas over the chocolate cookie crust. Add the chilled chocolate cream filling and use a spatula to spread it into an even layer. Top with an even layer of the peanut butter filling, then drizzle with chocolate ganache. Refrigerate until serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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