| 1 | Source: food & wine - november 1996 description: crunch banana brittle tops a banana cream pie with : chocolate and coconut. |
| 2 | Preparing the pastry: ==================== In a bowl, combine the flour, sugar and salt. |
| 3 | Cut in the shortening until the mixture resembles coarse meal. |
| 4 | Add the water and stir just until the dough comes together. |
| 5 | Shape into a disk, cover with plastic wrap and refrigerate until chilled, at least 30 minutes or overnight. |
| 6 | Preheat the oven to 375°F. |
| 7 | On a floured surface, roll out the dough to an 11" round. |
| 8 | Transfer to a 9-inch pie plate. |
| 9 | Trim the overhang to ?, fold it under itself and crimp decoratively. |
| 10 | Freeze until firm, about 10 minutes. |
| 11 | Bake the pie shell for about 25 minutes at 375°F. |
| 12 | For about 25 minutes or until golden. |
| 13 | Let cool on a rack. |
| 14 | Preparing the filling: ===================== In a small saucepan, heat the cream just until boiling. |
| 15 | Remove from the heat and stir in the chocolate until melted. |
| 16 | Transfer to a bowl and add the salt. |
| 17 | Refrigerate, sitrring often, until cooled and thickened, about 45 minutes. |
| 18 | Arrange the banana pieces vertically on the pie shell in concentric circles. |
| 19 | Pour the choclate over them and refrigerate until firm, about 2 hours. |
| 20 | Meanwhile, heat the milk in a heavy saucepan. |
| 21 | In a bowl, combine the sugar and cornstarch. |
| 22 | Stir in the egg yolks, then whisk the mixture into the milk. |
| 23 | Whisk over low heat until the custard thickens and almost boils, about 4 minutes. |
| 24 | Transfer to a bowl, add the coconut and vanilla and let stand until cooled, stirring. |
| 25 | Refrigerate until chilled, about 20 minutes. |
| 26 | Spread the coconut custard over the pie and refrigerate until firm, about 2 hours. |
| 27 | Just before serving, arrange the banana brittle over the top of the pie. |
| 28 | Banana brittle: ============== this sweet, crunch brittle makes a fun snack on its own or a clever decoration for sundaes, cakes and pies. |
| 29 | Preheat oven to 350°F. |
| 30 | On a large baking sheet, melt the butter in the oil. |
| 31 | Spread to coat the pan evenly and sprinkle with 3 tb. of the sugar. |
| 32 | Cover with the banana slices in a slightly overlapping layer. |
| 33 | Sprinkle with the remaining 2 tb.sugar, the cinnamon and peanuts. |
| 34 | Bake for about 20 minutes, or until the slices around the edge are crisp and golden. |
| 35 | Let cool slightly so they firm up. |
| 36 | Transfer the browned slices to a plate and bake the remaining slices for about 3 minutes or until browned. |
| 37 | (make ahead): the brittle can be wrapped in wax paper and kept in an air-tight container for up to 5 days |
