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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 tea spo on Grou nd
cinnamon
1 re c i pe li G h te n e d pa s t r y
cream (paGe 64)
Makes one 9-inch pie, 16 servings
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
below.
Insert the slicing disc, 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 lightened pastry cream. Pour the banana
pastry cream equally 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
1 tablesp oon Granu lated
suG ar
¼ c up (½ s t i ck ) unsa lted
b u t t er, 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 medium
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