White Chocolate Mousse Pie Recipe Recipe For Banana

CHOCOLATE BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees.
• For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
• Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
• When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
• Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.

WHITE CHOCOLATE BANANA CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating will after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in chocolate., Pour into three greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.

GRACE'S BANANA MOUSSE PIE

Steps:

• MIX 1 TUB COOL WHIP WITH THE BANANA PUDDING. ADD BANANAS [OPTIONAL]. POUR INTO PIE CRUST
• PUT THE OTHER TUB OF COOL WHIP IN PASTRY BAG WITH STAR TIP. DECORATE TOP OF PIE.
• PLACE IN FREEZER TIL FIRM. TAKE OUT 15 MINS B4 SERVING

WHITE CHOCOLATE BANANA CREAM PIE

Steps:

• To make the sugar dough: Combine the butter and sugar in a food processor until just blended (or cut the ingredients together with a pastry blender).
• Add the egg pulsing or tossing to combine.
• Add the flour and mix until it is just incorporated, no longer.
• Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap or wax paper and chill for at least 30 minutes.
• Preheat the oven to 350°F, place the oven rack in the lower third of the oven.
• Roll out the dough on a floured surface until it is about 1/8 inch thick.
• Gently fit it, without stretching, into a buttered 10-inch Tart pan (preferably with a removable bottom and fluted sides).
• If you do not have a tart pan, you can use 10 inch or deep 9 1/2 inch pie pan.
• Trim off the excess dough, leaving a 3/4 inch overhang.
• Tuck in the overhanging dough, pressing the edges of the crust against the sides of the pan and forming a high, fluted border.
• Line the dough with a sheet of buttered foil (buttered side down) and weigh down with weights or beans.
• Bake the shell until the sides are set, about 12 minutes.
• Carefully remove the weights and foil and gently prick dough all over with a fork.
• Continue to bake until pale gold and baked through, about 5 minutes.
• Cool the pie shell completely on a wire rack.
• Making the White Pastry Cream: Bring the milk and vanilla bean to a boil.
• Meanwhile, whisk the egg yolks and sugar in a bowl until pale and light, about 1 1/2 minutes.
• Whisk in the cornstarch until smooth.
• Remove the saucepan from the heat, and whisk 1/4 cup of the hot milk into the egg yolk mixture.
• Repeat once or twice.
• Scrape the warmed egg yolk mixture into the saucepan with the remaining milk and return to a boil, whisking the entire time, boil for one minute.
• Remove the pastry cream from the heat, and whisk in the butter and white chocolate until smooth.
• Strain the custard into a clean bowl.
• Place a sheet of wax paper or plastic wrap directly on the surface of the cream and refrigerate until cooled.
• Shortly before serving time, whip the cream until nearly stiff.
• Thinly slice the bananas and toss with the lemon juice.
• Fold the bananas and the liquers into the chilled pastry cream and gently fold in the whipped cream until blended.
• Fill the cooled pie shell with the filling.
• Gently scatter the chocolate curls over the filling, covering the tart completely.
• Very lightly dust the chocolate curls with cocoa powder and serve.
• To make the chocolate curls: Melt the white chocolate in a double broiler until smooth.
• Pour the chocolate onto a marble slab or the back of a smooth baking sheet.
• With a spatula, spread out the chocolate into an even 1/8 thick layer.
• Set aside to cool to room temperature.
• Push a chef's knife blade away from you through a 4 inch width of chocolate, forming a loose curl.
• Continue to form chocolate curls with the remaining chocolate.
• With a large spatula, very gently transfer the curls to a baking sheet and refrigerate until needed.

WHITE CHOCOLATE MOUSSE CHERRY PIE

Steps:

• In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs., Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack., For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely., For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes. , Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.