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DESSERTS
1 re c i pe choco lat e cook ie
crus t (be low)
4 f i r m bananas
¼ teaspoon Groun d
cinnamon
1 re c i pe liGhter pa s tr y
cream (paGe 61)
Makes one 9-inch pie
Approximate preparation time: 50 minutes, including
pastry cream; allow 2 hours for chilling
Preheat oven to 375°F.
Prepare chocolate cookie crust according to recipe.
Press cookie crust into a 9-inch pie plate and bake for
15 minutes.
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl of the Cuisinart
®
Food Processor
and slice the bananas.
Gently fold the bananas and cinnamon into the
prepared lighter pastry cream. Pour the banana pastry
cream into the baked, cooled cookie crust and chill for
at least 2 hours before serving.
Nutritional information per serving:
Calories 315 (52% from fat)
|
carb. 35g
|
pro. 4g
|
fat 19g
|
sat. fat 11g
|
chol. 111mg
|
sod. 177mg
|
calc. 61mg
|
fiber 2g
Everyone will love this Southern-inspired dessert.
BANANA CREAM PIE
24 chocola te w a fe r c ooki es,
abo ut ½ box
2 teaspoo ns Granulated
suG ar
¼ c up (4 tabl espo ons )
uns alted b u t t e r, m e lt e d
Makes 1 cup, 12 servings
Approximate preparation time: 1 minute plus
15 minutes for baking time
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
cookies and pulse 10 times. Add the sugar and pulse an
additional 5 times. With the machine running, drizzle in
the melted butter until incorporated.
Press crust into a 9-inch pie or cake plate and bake in a
375°F oven for 15 minutes before filling.
Nutritional information per serving:
Calories 85 (55% from fat)
|
carb. 9g
|
pro. 1g
|
fat 5g
|
sat. fat 3g
|
chol. 10mg
|
sod. 65mg
|
calc. 3mg
|
fiber 0g
We love this with our Banana Cream Pie, but it also makes
a cheesecake even more decadent.
CHOCOLATE COOKIE CRUST