Elegant White Chocolate Banana Cream Pie The Best Recipes

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Elegant White Chocolate Banana Cream Pie

"Best if eaten the same day it's far made."

Ingredients :

1 (nine inch) pie crust, baked
6 egg yolks, crushed
five tablespoons white sugar
1/four cup sifted cornstarch
2 cups milk
1 vanilla bean, halved
2 tablespoons butter, diced
three oz. White chocolate, melted
eight ripe bananas
1 lemon, juiced
1 pint whipping cream
1 fluid ounce white chocolate liqueur
1 fluid ounce banana liqueur
12 oz white chocolate
2 teaspoons unsweetened cocoa powder, for garnish

Instructions :

Prep :	Cook : 8M	Ready in :

To Make White Chocolate Pastry Cream: In a medium bowl, whisk together egg yolks and sugar until pale yellow. Whisk in cornstarch. In a medium saucepan, warmness milk and vanilla bean to just under the boiling point. Slowly whisk a small amount of hot milk into egg yolk combination, then stir egg yolk mixture again into pan. Bring to a boil over low warmth, stirring constantly.
Stir in butter, then pressure mixture via a sieve. Place plastic wrap over the surface of mixture to keep a pores and skin from forming. Allow to cool barely, then stir in melted white chocolate. Chill pastry cream.
Slice bananas and toss with the lemon juice to keep from discoloring. Set apart.
In a big bowl, whip chilled whipping cream till stiff peaks shape. Fold into pastry cream, then fold in bananas and liqueurs. Fill tart shell with banana cream filling.
Top generously with white chocolate curls, then dust with cocoa. Serve soon after assembling so crust doesn't get soggy.
To make white chocolate curls, cautiously draw a vegetable peeler across the large, flat floor of a room-temperature (approximately eighty levels) chunk of white chocolate to make large, skinny curls. Refrigerate until geared up to use.

Notes :

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