Grilled Banana Crème Pie
3 cups Vanilla Wafers Crumbs
3 oz. Butter, melted
1½ oz. Triple Sec
6 oz. Chocolate Chips
2½ Lbs. Bananas, peeled
1 batch Chile Custard
1. Using robo-coupe, grind vanilla wafers. Place 3 cups of wafers into a mixing bowl. Add melted butter and triple sec. Mix well and then place into 2" ½ hotel pans. Gently press crust into bottom of pan to form. Place crust into pre-heated 350° oven and bake for 8 minutes.
2. As soon as crust is removed from oven, evenly sprinkle the chips over the crust. Wait a couple of minutes for the chips to soften and then, using the back of a pasta spoon, evenly spread the chocolate over crust to form a chocolate layer.
3. Take the whole cleaned bananas and on a seasoned, gently mark bananas on both sides. 1-2 minutes on the grill on each side depending on how hot the grill is. Once marked, remove from grill and slice in 1" to 1½" wide pieces and spread over layer of chocolate NOTE: Have this recipe ready to go prior to completing chile custard recipe.
4. As soon as custard recipe is completed, pour over the entire pan and gently tap pie to remove air bubbles. Refrigerate uncovered for at least 2 hours. Once cooled, wrap with plastic wrap.
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Chile Custard
4 cups heavy cream
1 (14 oz) can coconut milk
15 egg yolks, 10 oz sugar
2.8 oz cornstarch
2 Tbsp. vanilla extract
1 oz butter
4 oz roasted hatch chiles
1. Place cream and coconut milk in a small sauce pot. Over medium heat bring to simmer. Turn off heat.
2. While cream mixture is heating up, place egg yolks, sugar and cornstarch in mixing bowl. Whisk all ingredients together until incorporated well. Once cream mixture is hot, begin by adding 8 fl. oz. of hot cream to to the egg mixture at a time to temper. Once all cream has been added, place custard mixture over double boiler. CONSTANTLY whisking, begin cooking the custard until custard begins to thicken. This will take approx 8 to 10 minutes. The custard will start to pull off the sides of the bowl when ready. Be sure to not pull the custard off the heat too soon or it will not set. When ready, remove from double boiler.
3. Using hand mixer, incorporate vanilla extract and butter smoothing out custard. Fold in diced chiles. Immediately pour custard over prepped banana cream pie set
Patron XO Syrup
8 oz brown sugar
1 cup Patron XO liquor
1 cup heavy cream
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