This pie, unassuming as it may appear, received exceptionally high praise from my beloved J. In fact, last night, his words were, verbatim… “This is one of your best desserts yet”.
And that statement comes from a man who tells me not to let him eat sugar at nighttime. Kinda like one of the Gremlins, I suppose – remember their three rules? No bright light, no water, and don’t feed them after midnight.
or suffer the consequences…..
The good news here is that even after eating dessert (and well before the midnight cutoff), J does not turn into a demented, furry little creature running amok in the house, causing mayhem and destruction.
That honor goes to Dyna – even without the sugar she’s still a demented, furry little creature running amok in the house, causing mayhem and destruction.
Anyway, this pie is based on a black bottom banana cream pie recipe, however I simply omitted the bananas because they (the bananas) can be a touchy subject around here. Alexander puts them in smoothies, J and I eat them as an ingredient in quick breads, and Sabrina avoids them.
Having said all that, this is a great, simple recipe that I will definitely be making again.
Black and White Pie – adapted from Food and Wine
- 1 1/2 cups fine graham cracker crumbs (I used a combination of graham crackers and Biscoff cookies)
- 1/2 tsp cinnamon
- 6 tbs. unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 1/2 cups milk
- 2 tbs. unsalted butter
- 1 tbs. pure vanilla extract
- 3 1/2 ounces bittersweet chocolate, chopped
- 1 1/2 cups heavy cream
- 2 tbs. confectioners’ sugar
Preheat the oven to 350°. In a food processor, combine the graham cracker crumbs with the cinnamon and melted butter, and pulse until the crumbs are moistened. Press the crumbs evenly into a 9- to 10-inch, deep-dish glass or ceramic pie plate. Bake for about 8 minutes, until the crust is lightly browned and set. Let cool completely.
In a large saucepan (preferably with a rounded bottom), combine the granulated sugar with the cornstarch, egg yolks and 1/2 cup of the milk and whisk until smooth. Whisk in the remaining 2 cups of milk and cook over moderate heat, whisking constantly, until the custard is very thick, about 5 minutes. Remove from the heat and whisk in the butter and vanilla extract until the butter is melted. Pour half of the vanilla custard into a medium bowl.
Whisk the chopped chocolate into the custard in the saucepan until it is melted. Spread the chocolate custard evenly in the pie crust, then carefully spread the vanilla custard on top of the chocolate custard. Refrigerate the pie until it is well chilled, at least 6 hours and preferably overnight.
In a medium bowl, using an electric mixer, beat the heavy cream with the confectioners’ sugar until it is softly whipped. Mound the whipped cream on top of the pie.