White Chocolate Banana Pie Recipe

3 2 1
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White Chocolate Banana Pie Recipe

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3 2 1
Publisher Photo
I developed this recipe based on a popular pie served at an Atlanta restaurant. Everyone looks forward to this dessert at the annual Christmas party we host on our farm. Chocolate curls as a garnish are a nice contrast to the creamy white pie.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 cups heavy whipping cream
  • 6 ounces white baking chocolate, chopped
  • 3 teaspoons vanilla extract
  • 2 medium firm bananas, sliced
  • Lemon juice
  • 1 pastry shell (9 inches), baked

Directions

In a saucepan, cook and stir the cream and chocolate over low heat until chocolate is melted. Remove from the heat; stir in vanilla. Transfer to a bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally.
Beat on high speed until light and fluffy, about 4 minutes (do not overbeat). Dip banana slices in lemon juice. Pour half of the cream mixture into pastry shell. Top with bananas. Cover with remaining cream mixture. Refrigerate until serving. Yield: 6-8 servings.
Originally published as White Chocolate Banana Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p138

Nutritional Facts

1 piece: 376 calories, 30g fat (18g saturated fat), 87mg cholesterol, 127mg sodium, 24g carbohydrate (10g sugars, 1g fiber), 3g protein.

  • 2 cups heavy whipping cream
  • 6 ounces white baking chocolate, chopped
  • 3 teaspoons vanilla extract
  • 2 medium firm bananas, sliced
  • Lemon juice
  • 1 pastry shell (9 inches), baked
  1. In a saucepan, cook and stir the cream and chocolate over low heat until chocolate is melted. Remove from the heat; stir in vanilla. Transfer to a bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally.
  2. Beat on high speed until light and fluffy, about 4 minutes (do not overbeat). Dip banana slices in lemon juice. Pour half of the cream mixture into pastry shell. Top with bananas. Cover with remaining cream mixture. Refrigerate until serving. Yield: 6-8 servings.
Originally published as White Chocolate Banana Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p138

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Reviews forWhite Chocolate Banana Pie

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MY REVIEW
lurky27 User ID: 1251896 149749
Reviewed Apr. 12, 2009

"I was disappointed with this pie. It didn't taste chocolatey at all. In fact, it lacked flavor overall. Oh well!

~ Theresa"

MY REVIEW
TNkrazykrafter43 User ID: 1648558 65887
Reviewed Mar. 25, 2009

"Would the restraunt be Rafferty's. I am looking for one that is like the one they serve."

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