Best if eaten the same day it is made.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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, heat milk and vanilla bean to just below the boiling point. Slowly whisk a small amount of hot milk into egg yolk mixture, then stir egg yolk mixture back into pan. Bring to a boil over low heat, stirring constantly.

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  • Stir in butter, then strain mixture through a sieve. Place plastic wrap over the surface of mixture to keep a skin from forming. Allow to cool slightly, then stir in melted white chocolate. Chill pastry cream.

  • Slice bananas and toss with the lemon juice to keep from discoloring. Set aside.

  • In a large bowl, whip chilled whipping cream until stiff peaks form. 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, carefully draw a vegetable peeler across the broad, flat surface of a room-temperature (about 80 degrees) chunk of white chocolate to make large, thin curls. Refrigerate until ready to use.

Nutrition Facts

870.4 calories; 11.2 g protein; 87.9 g carbohydrates; 258.9 mg cholesterol; 234.5 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2011
This pie turned out to be absolutely phenomenal. However there were many steps in which things could go wrong. Be sure the milk is boiled and the heat is reduced so the eggs don't cook in the pan. Melt the white chocolate just prior to adding it so the it does not burn. In our experience baking it there was sufficient filling from the given recipe to make two 9 inch pies. Definitely allow the pie at least three hours to chill before eating it or else the filling will collapse since its consistency is still that of pudding. Allowing it to sit also enhances the banana taste instead of the pure sugary and chocolatey sweetness that prevailed in the beginning. Overall there were many nuances while making the pie (which we made with a graham cracker crust) but our efforts were well rewarded by a delectable pie. Read More
(15)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/23/2011
This pie turned out to be absolutely phenomenal. However there were many steps in which things could go wrong. Be sure the milk is boiled and the heat is reduced so the eggs don't cook in the pan. Melt the white chocolate just prior to adding it so the it does not burn. In our experience baking it there was sufficient filling from the given recipe to make two 9 inch pies. Definitely allow the pie at least three hours to chill before eating it or else the filling will collapse since its consistency is still that of pudding. Allowing it to sit also enhances the banana taste instead of the pure sugary and chocolatey sweetness that prevailed in the beginning. Overall there were many nuances while making the pie (which we made with a graham cracker crust) but our efforts were well rewarded by a delectable pie. Read More
(15)
Rating: 4 stars
11/23/2009
The filling is delicious but think it might be better with a graham cracker crust. Read More
(9)
Rating: 5 stars
05/06/2017
Great recipe but I've modified. Only used 4 tlb. of sugar added 1- 3.5 oz. instant vanilla pudding mix and only "half" the amount of whipping cream into mixture and refrigerated. Right before serving I whip the other "half" of whipping cream and just prior to forming stiff peaks I added about 1/4 cup of Kahlua!!!! Then sprinkled top with Cocoa. Read More
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