Thursday, October 1, 2009

Oreo Banana Cream Pie

Chris took me out for a wonderful dinner for my birthday a couple months ago. We ate at one of the restaurants inside the Marriott Desert Ridge Resort in Scottsdale. Our dinner was delish. But one thing stood out above all the rest of the meal. DESSERT. Mini root beer floats and an Oreo banana cream pie with caramel sauce and a crispy cinnamon sugar banana slice. I could not get over how amazing it was. ATK helped me recreate the pie for my Mom's birthday earlier this month. The only thing I cannot figure out is the fried banana. Mine turned to mush. I am stumped and would welcome any suggestions.

Oreo Banana Cream Pie

16 Oreo cookies, broken into rough pieces (not double stuffed)
2 T. unsalted butter, melted

Preheat oven to 350. Grind cookies in food processor until fine crumbs. With machine running, pour butter through tube til incorporated. Transfer crumbs to pie plate. Press crumbs into an even layer on the bottom and sides of pie plate. Bake until set, about 15 minutes. Cool.

1/2 C. plus 2 T. sugar
1/4 C. cornstarch
1/8 tsp. salt
5 large egg yolks
2 C. whole milk
1/2 C. evaporated milk
1/2 vanilla bean split lengthwise
2 T. unsalted butter
2 ripe bananas

Whisk the sugar, cornstarch and salt together in a medium saucepan. Whisk in the egg yolks, then immediately but gradually whisk in the milk and evaporated milk. Scrape the seeds out of the vanilla bean halves with a knife. Add both vanilla seeds and pod to the pot. Bring mixture to a simmer over medium heat, whsiking frequently, then cook for one minute til mixture is thick and smooth. Off the heat, discard the vanilla bean pod and whisk in the butter.

Pour filling into a shallow pan and lay a sheet of plastic wrap directly on the surface of the filling to prevent a skin from forming and allow to cool at room temp til just warm, about 30 minutes. Pour 1/2 the filling into the Oreo crust, add a layer of 2 ripe bananas, sliced thin, and pour in the remaining filling. Again lay a sheet of plastic wrap directly on the surface. Refrigerate the pie until completely chilled, about 4 hours.

1 C. heavy cream, chilled
1 T. sugar
1 tsp. vanilla extract
caramel sauce

Just before serving, whip the cream, sugar, and vanilla together in a chilled bowl until soft peaks form. Spread over top of the pie. Drizzle with caramel sauce and top with additional sliced bananas, if you fancy.
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