White Chocolate Banana Cream Pie

Makes 1 9-inch pie

Crust:
9 graham crackers
2 Tbsp sugar
5 Tbsp unsalted butter, melted

White Chocolate Cream:
1 3/4 cups whole milk
4 large egg yolks
6 Tbsp sugar
2 1/2 Tbsp cornstarch
8 ounces white chocolate, chopped
3 Tbsp unsalted butter

Bananas:
1/2 cup sugar
2 Tbsp white corn syrup
2 Tbsp whipping cream
3 firm bananas, peeled and sliced
2 Tbsp rum
1 tsp vanilla

Cream:
1 cup whipping cream
2 Tbsp sugar
block of white chocolate, for making curls

For crust, preheat oven to 325 °F. Pulse all
ingredients in a food
processor until crumbly, then press into a deep 9-inch
pie pan. Bake
for 8 minutes, until edge of crust just begins to
brown. Cool.

For white chocolate cream, heat milk to just below a
simmer. Whisk yolks, sugar and cornstarch together.
Slowly add hot milk to egg mixture, whisking and
return to medium heat. Stir custard until it thickens
and is shiny, about 5 minutes, Strain hot custard over
white chocolate and butter, and stir until melted.
Cover surface of custard directly with plastic wrap
and cool. Chill completely.

For bananas, heat sugar and corn syrup in a large
sauté pan over medium high heat. Stir gently until
melted, then let sugar cook without stirring until
amber, about 3 minutes. Whisk in whipping cream
carefully (watching for steam) and add bananas. Stir
to coat and add rum and vanilla. Remove from heat and
let cool 10 minutes.
Spread bananas over bottom of cooled pie shell.
Top bananas with chilled white chocolate cream.

For cream, whip cream and sugar to soft peaks and
spread over pie. Using a vegetable peeler, peel
“curls†from white chocolate and arrange in the
center as garnish. Chill until ready to serve.