Chocolate peanut butter banana cream pie. Say that 5 times. What a mouthful, literally.
We’re going to put our fancy pants on again today and take banana pie to the next level. This dessert starts with a graham cracker sable (pronounced sah-blay), has a layer of peanut butter chocolate mousse, topped with a banana pastry cream, garnished with some whipped cream, more sable, and brûlée-d banana.
And yes, you are more than capable of making this at home.
When upping your pie game, you have to consider presentation. Although a big pie being sliced and served after dinner is appealing (and boring – no offense), having individual pies dressed up with their own little garnishes is just too darn cute.
I wish I could say I get free stuff all the time, but honestly, I turn down offers because I don’t see myself using their products. I don’t have the patience to wait around for something I actually want, so I took it upon myself to reach out to Casabella and ask for this specific product. I already had a list of recipes to use with this. It’s silicone, so you can bake in it like any other pan. But here’s the kicker:
You can also use it as a mold.
For those that haven’t been in a professional pastry kitchen, this is what we use for restaurants and plated desserts. This is how we get everything to look all nice, classy, and fancy. Oh and these desserts are made up steps that can be stopped and continued the next day (and of course made way ahead of time).
Since it’s so damn hot these days (113°F in Vegas today) we are going to use these babies as molds, with very minimal baking. I actually used my toaster oven to bake the sable since the sable is not very temperamental.
Start with the banana pastry cream, and pipe halfway up the mold.
- Bring milk to a simmer. Add chopped bananas and cover pot. Let cool overnight in fridge.
- Strain the bananas and scale out 1 1/3 cup of bananas milk
- Mix sugar and flour together.
- Add all the ingredients in a pot and whisk to combine.
- Turn on heat to medium and continue to whisk. Cook for 1 minute longer after mixture starts to bubble. Do not stop stirring!
- Strain through a fine sieve
- Cover directly with plastic wrap to keep skin from forming. Cool completely.
- Once cooled, whisk again before using.
Next, make the peanut butter chocolate mousse.
Peanut Butter Chocolate Mousse
- 30 min
- 10 min
- Ready in:
- 40 min
- Melt the milk chocolate, dark chocolate, and peanut butter over a double boiler. Set aside.
- Whip heavy cream part 2 and set aside in fridge.
- Whisk together the egg yolk, sugar, milk, and heavy cream part 1.
- Cook over medium heat, constantly stirring to prevent overcooking the egg.
- Once thickened, pour over chocolate and mix well.
- Let chocolate mixture cool so that it is only slightly warm to the touch.
- Add 1/3 of the whipped cream to the chocolate and mix well.
- Add the remaining whipped cream and fold to combine.
- Pour into desired mold and let set in the refrigerator.
Fill the mold to the top with the mousse, and freeze. These have the be frozen in order to umold.
The day of or day before these “pies” are being served, bake the sable. Cut pieces of round circles the same size as the mold you’re using for the bottoms of the pies. Also cut triangle pieces for the garnish on the top. The sable will keep well in an airtight container overnight. Also make you whipped cream (heavy cream, powdered sugar, vanilla).
Graham Cracker Sable
- 10 min
- 10 min
- Ready in:
- 20 min
- Preheat oven to 325°C
- Run the graham crackers through a food processor to get fine crumbs. You can also use already ground graham cracker crumbs (scaled to 108g)
- Cream the powdered sugar and butter until there are no lumps. You can use butter out of the fridge, just cut before putting in mixer bowl. It will just take longer to soften and get rid of lumps.
- Add the flour and graham cracker crumbs and mix until it comes together. Be sure to scrape the sides.
- Place dough between two sheets of parchment paper and roll to 1/4inch thick.
- Bake at 325°F for 10 minutes.
- While the sable is still hot, cut desired shapes and let cool to harden.
1. Unmold your “pies” and set on top of a round piece of sable. Let thaw for at least 2 hours room temperature, or in fridge overnight.
2. Brulee your bananas. Slice at an angle, sprinkle with sugar, and torch until caramelized. Just like you would a creme brulee.
Assemble the dessert:
1. Pipe the whipped cream with a star tip.
2. Sprinkling with chocolate shavings.