I’ve been accused of peeling bananas incorrectly. Several people have pointed out that I, who always peel bananas from the stem end, do it wrong, and they advised me to peel them like monkeys do: by grasping the bottom of the fruit and pinching the banana open. To be honest, I found that it doesn’t make all that much difference, especially when using the bananas in a dessert. Peeling technique aside, this pie does differ from the usual butterscotch cream pie. I use homemade chocolate-cookie crumbs in the crust and make the filling with lots of dark brown sugar, which gives it a toffee-like creaminess that separates it from the jungle of other pies out there.

　　

Ingredients

makes one 10-inch (25-cm) pie; 8 servings

　　

Crust

1 1/2 cups (180 g) crushed chocolate cookie crumbs (about 15 Flo’s Chocolate Snaps, page 191)

　　3 tablespoons (45 g) sugar

　　4 tablespoons (2 ounces/60 g) unsalted or salted butter, melted

　　

Filling

1 cup (215 g) packed dark brown sugar

　　2 tablespoons (1 ounce/30 g) unsalted or salted butter

　　3 tablespoons (25 g) cornstarch

　　1 1/2 cups (375 ml) whole milk

　　1/2 teaspoon salt

　　3 large egg yolks

　　2 teaspoons dark rum

　　1/2 teaspoon vanilla extract

　　3 ripe medium bananas

　　

Topping

1 cup (250 ml) heavy cream

　　1 tablespoon sugar

　　2 tablespoons (30 ml) dark rum

　　1/2 teaspoon vanilla extract

　　Chocolate curls, for garnish (see page 8)

　　

Step 1

Preheat the oven to 350°F (175°C).

　　

Step 2

To make the crust, generously butter a 10-inch (25-cm) pie plate. In a medium bowl, mix together the chocolate cookie crumbs, the 3 tablespoons (45 g) sugar, and 4 tablespoons (2 ounces/60 g) melted butter until evenly moistened. Pat the mixture in an even layer into the bottom and up the sides of the buttered pie plate. Refrigerate or freeze for 30 minutes.

　　

Step 3

Bake the crust until if feels slightly firm, about 10 minutes. Let cool completely.

　　

Step 4

To make the filling, in a small saucepan, heat the brown sugar and the 2 tablespoons (1 ounce/30 g) butter, stirring, until the butter is melted. Pour into a large bowl, set a mesh strainer across the top, and set aside.

　　

Step 5

In a small bowl, whisk the cornstarch with just enough of the milk to make a smooth slurry. In a medium saucepan over medium heat, warm the remaining milk and the salt. When the milk is hot, stir the cornstarch mixture to recombine, then whisk it into the milk in the saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil and thickens. Whisk the egg yolks in a small bowl, then whisk a small amount of the hot thickened milk mixture into the yolks. Whisk the warmed egg-yolk mixture into the saucepan. Cook, stirring constantly, until the mixture returns to a boil and is as thick as mayonnaise. Pour it through the strainer into the butter–brown sugar mixture. Add the 2 teaspoons rum and 1/2 teaspoon vanilla and whisk until combined.

　　

Step 6

Peel and cut the bananas into slices 1/4 inch (6 mm) thick and scatter them in the bottom of the cooled crust. Pour the filling into the crust, cover with plastic wrap, and refrigerate until chilled, about 2 hours.

　　

Step 7

To make the topping, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on high speed until it begins to mound softly. Add the 1 tablespoon sugar and 2 tablespoons rum and continue whisking until the cream holds peaks. Spread or pipe the topping over the pie. Garnish with chocolate curls.

　　

Storage

Step 8

The baked or unbaked crust can be refrigerated for up to 4 days, or frozen for up to 1 month. The pie can be refrigerated for up to 2 days, but whip the cream and top the pie with it a few hours before serving.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.