Pastry Chef Christine Dahl is a master of her craft. I was drooling as I watched her make Banana and Chocolate Ganache Pies. The crust is a pâte sucrée crust baked "blind." This means the pie shell is baked without any filling until golden brown. The pâte sucrée dough holds up well and does not need parchment paper and baking beans to keep the sides from collapsing.
After the pie shell cools, it is filled with a chocolate ganache which is nothing more than melted chocolate and whipping cream mixed together. After that sets, bananas are sliced lengthwise and placed on top of the ganache. The next layer is classic pastry cream. The top layer is a very simple white chocolate mousse. After a sprinkling of toasted-shredded coconut, a border of vanilla buttercream encircles the pie.
If you would like to make this delight, send me an email for the recipes. All the components are relatively easy but a little time concuming to get them ready. The results are well worth the effort.
Chef Michael Hutchings
