I am so excited to share this pie! This is the pie I tried to make at Easter that I told you about and it didnt turn out. In fact it was a big soupy mess. I made it again for Memorial Day and not only was it a huge success in the fact that it turned out but everybody loved it! So I would totally recommend you make this and I changed the recipe cook time to reflect the change I made so it worked.
Banana Split Cream Pie
Chocolate Crust:
3 cups Chocolate Teddy Grahams
3 Tablespoons Granulated Sugar
10 Tablespoons Butter, melted
Banana Cream Filling:
3 tablespoons Water
1 1/2 teaspoons Unflavored Gelatin
5 large Egg Yolks
2/3 cup Granulated Sugar
1/3 cup plus 1 Tablespoon Cornstarch
1/8 teaspoon Salt
2 3/4 cups Milk
2 Tablespoons Butter
1 teaspoon Vanilla
1/2 teaspoon rum extract
4 medium firm, ripe bananas
Strawberry-Raspberry Whipped Cream:
1/2 cup quartered fresh Strawberries, hulled
1/2 cup fresh Raspberries
1/4 cup Granulated Sugar
1 cup cold Heavy Whipping Cream
Preheat oven to 350 degrees, make sure oven rack is in the center of the oven. Lightly grease a 10-inch springform pan with at least 2-inch sides.
Crust:
Combine the Teddy Grahams, sugar and process in a blender or food processor until the crumbs are fine. Pour in the melted butter and process until the mixture is evenly coated with butter. Press the cookie mixture into the prepared pan evenly over the bottom and about 1 inch up the sides. Bake the crust for 10 minutes. Transfer to a wire rack and let cool completely.
Filling:
Pour the water into a small bowl and sprinkle gelatin over the water. Let it sit for 5 minutes to soften. Rest a fine mesh strainer over a large bowl and set aside. In a medium bowl, whisk the egg yolks until blended. In a medium saucepan, whisk together the sugar, cornstarch and salt. Gradually pour in the milk, whisking constantly. Place the pan over medium heat and cook, stirring slowly with a whisk until the mixture just begins to bubble and thicken, about 8 minutes. Continue to cook, slowly stirring, for about 1 more minute. Remove pan from heat.
Pour 1/3 of the hot mixture into the egg yolks, stir vigorously to combine. Pour the egg yolk mixture back into the saucepan, whisking quickly, and return it to medium-low heat. Cook, stirring constantly, until the mixture is thick and bubbly, about 3 to 3 1/2 minutes.
Remove from the heat and pour the custard through the mesh strainer. Stir in the butter, softened gelatin, vanilla and rum extract into the strained custard and stir until blended and the butter is melted. Immediately cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Poke a few vent holes in the plastic wrap with a sharp knife and set aside at room temperature until it cools to lukewarm about 10-15 minutes.
Slice 3 of the bananas into 1/4 inch slices, layer the slices on the crust, covering completely. Pour the warm custard over the banana slices, spreading to cover them evenly. Press a piece of plastic wrap directly on the surface of the filling and refrigerate the pie for 2-3 hours.
Topping:
About an hour before serving, combine the strawberries, raspberries and the sugar in a medium bowl and mash the mixture with a fork. Pour 1/2 cup of the cream on top. Whip ingredients using an electric mixer until the berries are mixed into the cream, about a minute. Add the remaining 1/2 cup cream and whip on medium speed until soft peaks form.
