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DDJ-- Black Bottom Banana Cream Pie, 10-21-09
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DDJ
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Oct 22, 2009 08:54 PDT
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Dessert du Jour 10-21-09
US Library of Congress ISSN: 1533-0966
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Black Bottom Banana Cream Pie
1 (9-inch) Pastry Crust (see below)
3 tablespoons cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
Dash of salt
1 1/3 cups 1% low-fat milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine or butter
2 teaspoons vanilla extract
2 ounces block-style fat-free cream cheese, softened
2 cups sliced ripe banana (about 2 large bananas)
1 1/2 cups frozen fat-free whipped topping, thawed
Chocolate curls (optional)
Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on
a wire rack.
Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of
salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring
with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate;
bring to a boil over medium heat. Reduce heat to low; cook 1 minute,
stirring constantly. Spread chocolate mixture into bottom of prepared
crust.
Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt,
eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat,
stirring constantly with a whisk. Bring to a boil. Reduce heat to low,
and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat
cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to
cream cheese, and beat just until blended. Stir in remaining custard.
Arrange banana slices on top of chocolate layer; spoon custard over
bananas. Press plastic wrap onto surface of custard; chill 4 hours.
Remove plastic wrap. Spread whipped topping evenly over custard. Garnish
with chocolate curls, if desired. Chill until ready to serve. Yield: 8
servings.
CALORIES 315 (29% from fat); FAT 10.1g (sat 4.8g,mono 3.4g,poly 2.4g);
IRON 1.4mg; CHOLESTEROL 58mg; CALCIUM 94mg; CARBOHYDRATE 49.6g; SODIUM
253mg; PROTEIN 6.9g; FIBER 1.6g
Pastry Crust
1 cup all-purpose flour, divided
3 tablespoons ice water
1/2 teaspoon cider vinegar
1 tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening
Preheat oven to 400F. Lightly spoon flour into a dry measuring cup;
level with a knife. Combine 1/4 cup flour, ice water, and vinegar,
stirring with a whisk until well-blended.
Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with
a pastry blender or 2 knives until mixture resembles coarse meal. Add
slurry; toss with a fork until flour mixture is moist. Gently press
mixture into a 4-inch circle on heavy-duty plastic wrap; cover with
additional plastic wrap. Roll dough, still covered, into a 12-inch
circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1
minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch
pie plate or a 9-inch round removable-bottom tart pan. Remove plastic
wrap. Press the dough against bottom and sides of pan. Fold edges under
or flute decoratively. Line bottom of dough with a piece of foil;
arrange pie weights on foil. Bake at 400F for 20 minutes or until edge
is lightly browned. Remove pie weights and foil; cool on a wire rack.
Food Processor variation: Preheat oven to 400F. Lightly spoon 1 cup
flour into a dry measuring cup; level with a knife. Place flour, sugar,
and salt in a food processor; pulse 2 times or until combined. Add
shortening; pulse 10 times or until mixture is combined. Add ice water
and vinegar through food chute, pulsing just until combined (mixture
won't form a ball). Gently press mixture into a 4-inch circle on
heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough,
still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet
of plastic wrap; let stand 1 minute or until pliable. Fit dough into a
9-inch pie plate or 9-inch round removable-bottom tart pan. Remove top
sheet of plastic wrap. Press the dough against bottom and sides of pan.
Fold edges under or flute decoratively. Arrange pie weights on a piece
of foil in bottom of dough; bake at 400F for 20 minutes or until edge is
lightly browned. Remove pie weights and foil; cool on a wire rack.
Yield: 1 (9-inch) crust.
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