Tuesday, October 19, 2010

Chocolate Banana Cream Pie 朱古力香蕉忌廉派

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup milk
1/2 cup evaporated milk
1 cup whipping cream
3 egg yolks (lightly beaten)
1 tablespoon butter
2 teaspoons vanilla extract
1/4 cup Ghirardelli semisweet chocolate morsels
2 bananas (sliced)
1 Ready Crust graham pie crust

*In a saucepan, combine sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Remove from heat; let cool for about 10 minutes.

*Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla.

*Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do no stir.

*Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and ready to serve.

Semi-homemade. 無時間整餅底, 可以買現成的啦!

Keebler 隻 pie crust 都幾好用. 除左 graham crust 之外, 佢仲有其他餅底.
例如 chocolate crust, oreo crust, shortbread 等等. 適隨尊便~ 非常方便!

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