Banana Cream Pie

This cream pie combines a lot of bright flavors and interesting textures. On crumbly cake made from crushed and pressed sugar waffle cones with butter, lies a layer of dark chocolate coated with slices of sweet bananas – perfect flavor combination. A thick layer is laid on top of the bananas delicate filling of frozen custard, and everything is covered with lush a cap of slightly crispy meringue toasted in the oven. Pie preparation is quite simple, but takes time to harden first fillings, and then meringues. The result is amazing dessert that will successfully replace even a festive торт. Time: 3 час. 25 minutes Complexity: easy Servings: 8-10 The recipes use volumetric measuring containers: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Korzh

• 10 waffle cones
• 0.5 tsp salt
• 1 tbsp. l Sahara
• 4 tbsp. l (60 gr.) Melted butter

Stuffing and Meringue

• 2 tbsp. + 2 tbsp. l whole milk
• 4 large eggs, separate the whites from the yolks
• 3/4 Art. + 1/3 Art. Sahara
• 0.5 tsp vanilla extract
• 1/4 Art. corn starch
• 2 tbsp. l cold butter, chopped into small pieces
• 90 gr. dark chocolate, finely chopped
• 2 bananas, cut into 0.5 cm thick mugs.
• 1/4 tsp tartar

Recipes with similar ingredients: wafer rolls, sugar, butter cream, milk, eggs, vanilla extract, starch, chocolate dark, bananas, tartar

Recipe preparation:

1. Prepare the cake:

   Preheat the oven to 175 ° C. Grind the horns in a food processor, salt and sugar until coarse. Add melted butter and whisk until mixture looks like on coarse sand. Press it to the bottom and sides of the pie dish 22 cm in diameter. Bake until golden brown, 10-12 minutes, then cool completely.

2. Prepare the filling:

   In a saucepan over medium heat, heat 2 tbsp. milk without bringing up boiling. Beat the yolks in a large bowl, 3/4 tbsp. sugar and vanilla until obtaining a homogeneous mass. Stir in corn starch. Slow mix the warm milk into the egg mixture, then pour into the pan and put on medium heat again. Cook, stirring constantly, until the cream does not thicken and does not begin to bubble at the edges, about 2 minutes. Stir in the butter until it melts. Strain custard cream through a fine sieve into a large bowl; set aside to cool often stirring at the same time.

3. Mix the remaining 2 tbsp. l milk with chocolate in a bowl for Microwave; heat in the microwave for 1 minute. Shuffle until the chocolate melts, then cool slightly.
4. Spread the chocolate on the bottom and on the sides of the cake. Hold bananas in chocolate, and then fill with custard. Cover and place in refrigerator until the filling hardens for at least 1 hour.
5. Preheat the oven to 190 ° C.

6. Prepare the meringue:

   Beat egg whites in a large bowl with a mixer at medium speed. before the formation of foam. Add tartar and half the remaining 1/3 Art. beat sugar until the mass becomes dull. Add remaining sugar and beat until stable peaks, about 5 more minutes.

7. Put the meringue on the cake and twist the back of the spoon. Bake until golden spots appear, 5-8 minutes. Leave freeze at room temperature for about 1 hour 30 minutes.