Now for Easter Dessert offering #2; my husband's Banana Creme Pie. It's creamy, fresh and comforting but of course, I'd like to elevate it if I could...homemade pastry creme filling instead of the traditional/common Banana Cream Instant Pudding, tall in a Spring form Pan and frozen! I'm already "elevated" to be working with son Alan creating "Dad's favorite"! Cooking with kids makes me happy...especially mine!
The 2 1/2 c. graham cracker crumbs are mixed in a medium sized bowl with 8oz melted unsalted butter and 2 Tablespoons cold water until well combined, the ingredients starting to clump together. The mixture is poured into a 9" spring form pan and pressed into the pan forming a firm foundation. Bake in a pre-heated 325 degree oven for about 12 minutes until edges are toasty. Cool crust in refrigerator until filling is ready to be added.
We are using the remaining pastry creme from the Strawberry/Rhubarb Tartletts. Double duty always works well for me! The chilled pastry creme is now poured over the bananas to cover all the fruit.
The 2 1/2 c. graham cracker crumbs are mixed in a medium sized bowl with 8oz melted unsalted butter and 2 Tablespoons cold water until well combined, the ingredients starting to clump together. The mixture is poured into a 9" spring form pan and pressed into the pan forming a firm foundation. Bake in a pre-heated 325 degree oven for about 12 minutes until edges are toasty. Cool crust in refrigerator until filling is ready to be added.
We're thinking a BIG banana creme pie for Dad so he slices up about 9 large, just yellow, firm bananas. We save the freckled, soft bananas for smoothies or banana bread at our house!
He squeezed 2 key limes over the bananas to prevent browning and stirred the fruit to coat evenly.
The juice covered bananas are now added to the chilled spring form pan.
Freeze dessert for at least 4 hours or overnight if possible. Gently remove the spring form ring (sides) when ready to serve. Use a larger, sharp knife to cut slices, I used a warm carving knife.
And since we're "elevating" Easter desserts, I melted some chopped dark chocolate chunks in the microwave for about 1 minute, stirred the melting chocolate, back in the micro for about another 40 seconds depending on your microwave's strength, but less is more, just melted is what we're going for here. Also, a double boiler would have also worked fine, just taken longer and I'm impatient and HUNGRY! Stir chocolate again, spoon over the slices of pie and ENJOY!
I know we enjoyed making Dad's favorite together but eating it with him was even better!
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