PUFF PASTRY BANANA PIE WITH CHOCOLATE RUM SAUCE
Steps:
- Melt butter in heavy large skillet over medium heat. Add sugar, 1 tablespoon rum, water and cinnamon and stir until syrupy. Add bananas and cook 2 minutes, turning occasionally and basting with syrup. Using slotted spoon, transfer bananas to plate. Boil syrup until reduced to 2 tablespoons, about 2 minutes. Pour syrup over bananas; let cool.
- Combine chocolate, cream and corn syrup in heavy small saucepan; stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Transfer 2 tablespoons chocolate mixture to small bowl (Mixture will be thick). Add 2 tablespoons rum to mixture in saucepan; stir sauce to blend.
- Position rack in center of oven; preheat to 400°F. Place 1 pastry sheet on floured work surface. Set 9-inch-diameter tart pan upside down on pastry. Using knife, cut pastry into 9-inch-diameter scalloped round. Repeat with remaining pastry sheet. Place 1 pastry round on ungreased heavy large baking sheet; arrange 3 whole bananas on pastry, forming circle and leaving 1/2-inch pastry border. Fill in center with remaining bananas, cutting to fit. Pour any syrup from bananas and reserved 2 tablespoons chocolate mixture over bananas. Brush pastry edges with beaten egg. Top with second pastry round. Press edges to seal. Brush top with egg. Using small sharp knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10 minutes.
- Bake until pastry is golden and puffed, about 30 minutes. Run long knife under pastry to loosen. Cool on baking sheet on rack until just lukewarm, about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Rewarm sauce over low heat. Serve pie with sauce.
PUFF PASTRY BANANA PIE WITH CHOCOLATE RUM SAUCE
Steps:
- For best results, choose ripe yellow bananas that do not have brown speckles on their skins. This dessert is great served either slightly warm or at room temp. Melt butter in heavy lg skillet over med heat. Add sugar, 1 Tbsp rum, water and cinnamon and stir until syrupy. Add bananas and cook 2 minutes, turning occasionally and basting with syrup. Using slotted spoon, transfer bananas to plate. Boil syrup until reduced to 2 Tbsps, about 2 minutes. Pour syrup over bananas; let cool. Combine chocolate, cream and corn syrup in heavy sm saucepan; stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Transfer 2 Tbsp chocolate mixture to sm bowl (Mixture will be thick). Add 2 Tbsp rum to mixture in saucepan; stir sauce to blend. Position rack in center of oven; preheat to 400°F. Place 1 pastry sheet on floured work surface. Set 9" -diameter tart pan upside down on pastry. Using knife, cut pastry into 9" -diameter scalloped round. Repeat with remaining pastry sheet. Place 1 pastry round on ungreased heavy lg baking sheet; arrange 3 whole bananas on pastry, forming circle and leaving 1/2" pastry border. Fill in center with remaining bananas, cutting to fit. Pour any syrup from bananas and reserved 2 Tbsp chocolate mixture over bananas. Brush pastry edges with beaten egg. Top with second pastry round. Press edges to seal. Brush top with egg. Using sm sharp knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10 minutes. Bake until pastry is golden and puffed, about 30 minutes. Run long knife under pastry to loosen. Cool on baking sheet on rack until just lukewarm, about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room temp.) Rewarm sauce over low heat. Serve pie with sauce. 6 to 8 Servings Bon Appétit February 1995
BANANA PURSE IN PUFF PASTRY
This is a great, fast, easy and kid-friendly dessert or snack. DS just loved this and couldn't get enough. I originally saw this on FoodTV on the Semi-Homemade Cooking show. I've also made these with the puff pastry shells and it works just fine.
Provided by Ducky
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F with oven rack in center position.
- Combine bananas with syrup, mashing the bananas slightly.
- Lay flat 1 sheet of puff pastry and cut in 1/2 lengthwise.
- With rolling pin, roll out each 1/2 sheet into 15x5-inch rectangle.
- Cut each rectangle crosswise into thirds, forming 6 squares total.
- Distribute banana mixture onto center of each square, topping with banana slices, as desired.
- Fold corners of pastry into the center and pinch ends together, twisting to seal.
- Repeat with remaining sheet of puff pastry and remaining banana mixture.
- Arrange pastries on cookie sheet.
- Brush pastries with milk and sprinkle with sugar and cinnamon.
- Bake for 15 minutes or until golden.
- Serve warm.
CREAMY CHOCOLATE-BANANA PIE
You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.
Nutrition Facts : Calories 562 calories, Fat 30g fat (19g saturated fat), Cholesterol 159mg cholesterol, Sodium 201mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
CHOCOLATE COVERED BANANA PIE
This is a wonderful after-dinner dessert with coffee.
Provided by Debbie Rowe
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Combine crushed cookie crumbs, pecans, and butter or margarine. Press into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool.
- Combine chocolate chips, 1 cup milk, and 2 cups marshmallows in a sauce pan. Stir over low heat until melted. Pour over cooled crust. Chill for 1 hour.
- Arrange banana slices over chilled chocolate layer.
- Prepare pudding mix as directed on box except use only 3 cups of milk. Fold in nondairy whipped topping and remaining marshmallows. Pour pudding mixture over bananas. Grate chocolate bar over the top. Chill for 2 to 3 hours before serving.
Nutrition Facts : Calories 1031.9 calories, Carbohydrate 140 g, Cholesterol 51.7 mg, Fat 52.7 g, Fiber 5.5 g, Protein 10.7 g, SaturatedFat 25.6 g, Sodium 751.6 mg, Sugar 72.8 g
COCOA PUFFS® BANANA CREAM PIE
Fun new twist on Banana Cream Pie that's made of a crust with Cocoa Puffs® cereal instead of graham crackers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 8 minutes; cool completely on cooling rack, about 20 minutes.
- Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping.
- Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours. Serve with toppings. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 19 g, TransFat 0 g
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