Elegant White Chocolate Banana Cream Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by anguye52
Reviewed: Feb. 21, 2011
This pie turned out to be absolutely phenomenal. However, there were many steps in which things could go wrong. Be sure the milk is boiled and the heat is reduced so the eggs don't cook in the pan. Melt the white chocolate just prior to adding it so the it does not burn. In our experience baking it, there was sufficient filling from the given recipe to make two 9 inch pies. Definitely allow the pie at least three hours to chill before eating it, or else the filling will collapse since its consistency is still that of pudding. Allowing it to sit also enhances the banana taste instead of the pure sugary and chocolatey sweetness that prevailed in the beginning. Overall, there were many nuances while making the pie (which we made with a graham cracker crust), but our efforts were well rewarded by a delectable pie.
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Photo by anguye52

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2009
The filling is delicious but think it might be better with a graham cracker crust.
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Photo by Ritzput
Reviewed: Jul. 26, 2015
Delicious! However, ingredients say 3 oz. melted white chocolate and then 12 oz. white chocolate. Directions- step 2, says add "melted chocolate" which would be 3 oz. There's no directions on what do do with other 12 oz? So I melted 12 oz Ghirardelli white chocolate melting wafers and added to egg yolk mixture. I also only used 4 tlbs. sugar so it wouldn't be too sweet. I added to milk, about 3 Tlb. vanilla extract instead of vanilla bean because it's so expensive. After milk was heated, I slowly added small amounts into egg yolk mixture, whisking entire time until all milk was added. Then I poured back into pan to reheat, stirring briskly on low heat so it wouldn't harden. I did have to add slightly more milk to get creamier. After adding back into egg yolk mixture, I chilled for about 2 hours. After whipping heavy cream, I substituted banana liquor and white chocolate liquor with 2 shots Baileys Irish Cream and Khalua. I used 9oz. Graham Cracker crust and had enough filling for another smaller pre- made crust. I used 4 oz Bakers white chocolate bar to make curls and sprinkled chocolate syrup on top.
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Photo by Ritzput

Cooking Level: Intermediate



 
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