Banana Mango Cream Pie
Author: 
Recipe type: Dessert
Serves: 6
 
A frozen Banana and mango cream pie very very loosely adapted from Christina Tosi's Banana Cream Pie.
Ingredients
  • Chocolate crumbs need
  • 6 Tbs unsalted butter
  • ⅔ cup all purpose flour
  • 1 tsp cornstarch
  • ⅔ dark unsweetened cocoa powder
  • ½ cup sugar
  • 1 tsp kosher salt
  • Pie Filling needs
  • 1 very ripe banana ( peeled)
  • 1 very ripe mango ( peeled)
  • 1 cup + 1 Tbsp Heavy whipping cream
  • ¼ cup milk
  • ½ cup sugar
  • ½ tsp kosher salt
  • 2 Tbsp cornstarch
  • 3 egg yolks
  • 1 teaspoon of powdered gelatin
  • 3 Tbsp unsalted butter
  • several drops of gold or yellow food coloring
  • 1 cup confectioners sugar
  • Final finish of pie crust crumbs need
  • 2 tsp sugar
  • pinch of Kosher salt
  • 1-2 Tbsp melted butter
Instructions
  1. First assemble the chocolate crumb for the crust.
  2. Preheat oven to 300 F
  3. Melt butter until just melted, but not sizzling hot.
  4. Using a stand mixture and paddle attachment, blend flour, cornstarch, cocoa powder. and salt on a low speed.
  5. Gradually add the melted butter to the mixture until it starts to come together and form a crumbs.Combine thoroughly until a dark rich crumb is formed.
  6. Spread the crumb on a parchment lined baking sheet and bake for 20 min. Periodically mix up the crumb.
  7. Remove from oven after 20 min. Crumb will become crunchy as it cools.
  8. For the Pie Filling
  9. In a blender blend the banana, mango, ⅓ cup of the cream ( I accidentally used more here), milk, sugar. cornstarch, and egg yolks until smooth.
  10. Transfer to a heavy bottomed pan .
  11. Bloom your gelatin with a bit of water in a separate small bowl.
  12. Clean blender.
  13. Gently heat the banana mango mixture on medium high heat, while constantly until it begins to thicken and deepen in color .
  14. Add the heated custard back into the blender along with the 3 tbsp of butter and gelatin. Puree.
  15. At this point add the food coloring if desired to crate a rich golden hue.
  16. Cover with plastic wrap and set aside to cool down. Place in the refrigerator to chill for approx 60 min.
  17. In a clean bowl for the stand mixture. Whip up the remaining cream and confectioners sugar until it forms soft peaks.
  18. Add the chilled banana custard mixture to the shipped cream.
  19. Set aside and keep chilled.
  20. Assemble the pie crust.
  21. In a food processor pulse the chocolate crumbs.
  22. Add the remaining sugar and butter and salt.
  23. Press the crumb into your pie tin.
  24. Fill with the banana mango cream mixture.
  25. Place in freezer to firm up solid for several hours.
  26. Slice and let sit for a few moments at room temp before serving.
Recipe by COCO COOKS at https://www.coco-cooks.com/2012/03/sparkling-new-home-and-a-sunny-recipe-for-spring-banana-mango-cream-pie/