Showing posts with label banana cream pie. Show all posts
Showing posts with label banana cream pie. Show all posts

Saturday, July 24, 2010

His and Hers No-Fuss Summer Pies


Happy Anniversary MLK!





Leave a comment today, and you might win the Rolls Royce of ice cream scoops: a Zeroli!

AND...today is your last chance to leave a comment and be entered to win this week's grand prize, a fabo Cuisinart ice cream maker

As you might have guessed from my ice-cream themed mysteries and my ample ampleness, I dig dessert. Among my circle of friends, my reputation as the Dame of Desserts, Sultana of Sweets, Pasha of Pastries means I'm bringing some confection or other to every gathering ... including this cyber-celebration for MLK's anniversary.

This is not a hardship for me. Not at all.

In the summer, though, it's tough to commit to anything that requires hours of oven time. Our air conditioner has a hard enough time keeping up with the Texas heat without also compensating for my cooking. Over the years, these two low- and no-bake pies have emerged as the all-round crowd favorites for summer picnics, barbecues, and pool parties.

Mr. Wendy, love of my life and father-figure to my cats, loves the Black Bottom Banana Cream Pie (possibly even more than he loves me). I, on the other hand, am partial to the Caramel Knowledge Pecan Pie. I'll let you pick your poison ... or, if you're not too worried about sugar shock, make one of each.

Black Bottom Banana Cream Pie

Crust:

1/2 c. unsalted butter
3 ozs. semisweet chocolate, chopped
1 1/2 c. chocolate wafer cookie crumbs (about 7 ozs.)

Ganache:

1/2 c. whipping cream
1 Tbs. unsalted butter
4 ozs. semisweet chocolate, chopped
1/2 tsp. vanilla extract

3-4 ripe bananas (about 1 1/2 pounds)
2 - 4-serving boxes of instant vanilla pudding
2 3/4 c. milk (skim is fine)

For crust, stir butter and chocolate in a small saucepan over low heat until smooth. Remove from heat and mix in cookie crumbs. Lightly butter a 9-inch pie plate. Press crumb mixture in bottom and up sides of pie plate. Chill in refrigerator about 30 minutes.

For ganache, heat cream and butter in medium saucepan over medium heat until butter melts (but do not boil!). Remove from heat and whisk in chocolate and vanilla until smooth. Reserve 2 Tbs. ganache and pour remainder over crust. Chill about 30 minutes.

Thinly slice bananas and arrange over ganache. Following package directions for pie filling, prepare vanilla pudding and pour over bananas. Drizzle reserved ganache in a spiral on the pie, then draw a toothpick from the center to the edge of the pie at intervals around the circle. This will create a spiderweb design.

Chill the whole pie for 3 -24 hours.

* Note that you can make this dessert in a 9x13 dish. Simply make a time and a half the recipe (so use 1 1/2 sticks butter for the crust instead of 1 stick). Press crust just in bottom of pan. You'll need 3 boxes of instant pudding.

Caramel Knowledge Pecan Pie

Crust:

1 1/2 c. chocolate wafer cookie crumbs (about 7 ozs.)
5 Tbs. butter, melted
1/2 tsp. vanilla extract

Filling:

3/4 c. (1 1/2 sticks) unsalted butter
3/4 c. light brown sugar
6 Tbs. light corn syrup
3 c. pecan halves
3 Tbs. whipping cream
2 ozs. unsweetened chocolate, chopped

Blend all crust ingredients in food processor. Press mixture into bottom and up sides of 9-inch pie plate. Cover crust and freeze while making filling.

Preheat oven to 350.

Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to a boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in chocolate until chocolate is melted and well-incorporated.

Pour hot filling into cold crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool. Serve with vanilla ice cream or whipped cream. (The last time I made this, I made Bailey's whipped cream: 2 c. whipping cream, 2 Tbs. sugar, and 1/2 c. Bailey's, whipped until soft peaks form.)



* This recipe, also, can be adapted for a 9x13 pan. Just use a time and half of all measures. (So instead of 1 1/2 c. cookie crumbs, use 2 1/4 c. cookie crumbs.)


Wendy Lyn Watson writes the Mysteries a la Mode, featuring amateur sleuth Tally Jones who solves murders in between scooping sundaes. I SCREAM, YOU SCREAM is available now, and SCOOP TO KILL is available for pre-order.

You can follow Wendy on Facebook or Twitter, too!