Spent way to much time in front of my computer programming and stuff, so I decided it was time to put the darn thing aside and actually get some fresh air for a while. Anyway... back on the banana topic
Caribbean Brianana Lee Cream Pie
- 1 Briana Lee
- 1 10-inch pie crust, baked and cooled
- 1/2 cup flour
- 1 packet unflavored gelatin
- 1 1/4 cups half and half
- 3 egg yolks, well beaten
- 2 teaspoons *** flavored extract
- 1 teaspoon vanilla
- 1 cup sour cream
- 2/3 cup sugar
- 1 oz. unsweetened chocolate, melted
- 4 ripe bananas, sliced
- 1/2 cup heavy cream
- 1/4 cup sugar
Method:
In top of double boiler, mix flour and gelatin. Add half and half and sugar, beating well with wire whisk. Place over simmering water and beat in egg yolks little by little. When mixture starts to thicken, remove from heat and beat in *** extract, vanilla, sour cream. Take out 3/4 cup of mixture and add to melted chocolate. Refrigerate both mixtures until they start to set, but are not firm. Spread chocolate mixture in pie crust and return to refrigerator. Gently fold sliced bananas into vanilla mixture and spread over chocolate layer. Refrigerate at least 4 hours until filling is firm. In bowl of electric mixer, beat heavy cream until stiff peaks form, gradually adding sugar. Spread over top of pie. To finish it off, get one nude Briana Lee to serve if for that extra flaver.. If desired, garnish with shaved unsweetened chocolate.