• Ingredients: 20
  • Serves: 6

Banana caramel chocolate pie with garnish: a 3-ounce bar fine-quality bittersweet chocolate at room temperature, shaved with a vegetable peeler into curls and chilled, covered loosely.

Ingredients

For shell

  • Garnish: a 3-ounce bar fine-quality bittersweet chocolate at room temperature, shaved with a vegetable peeler into curls and chilled, covered loosely

FILLING

  • 1/2 cup unsalted butter, room temperature
  • 3 oz. unsweetened chocolate, chopped
  • 3 oz. semisweet chocolate, chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 tsps. vanilla extract
  • 1/8 tsp. salt
  • 3/4 cup all purpose flour
  • 1/2 cup chopped pecans, toasted

TOPPING

  • 2 oz. good-quality white chocolate, chopped

For peach topping

  • Equipment: a 9- to 9 1/2-inch round springform pan ; a handheld electric mixer

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

Make shell:

  1. Step 1 Into a food processor crumble graham crackers and grind to fine crumbs (you should have about 1 1/3 cups crumbs).
  2. Step 2 Add walnuts, sugar, butter, and salt and pulse motor until nuts are finely chopped. Press crumb mixture evenly onto bottom and side of a glass 10- by 2-inch deep dish pie plate and bake in middle of oven 8 minutes.

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  3. Step 3 In a dry heavy 3-quart saucepan cook granulated sugar over moderate heat, stirring with fork, until melted and cook without stirring, swirling pan, until a golden caramel.

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  4. Step 4 Add corn syrup and boil over moderate heat, stirring until combined well. Add 2/3 cup cream (caramel will steam and harden) and boil, stirring occasionally, until a candy thermometer registers 210°F.
  5. Step 5 Stir cornstarch mixture and stir into caramel. Boil caramel, stirring constantly, 1 minute and remove pan from heat.
  6. Step 6 When caramel stops bubbling, stir in vanilla and pour into shell. Sprinkle chocolate chips evenly over hot caramel and cool completely.

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  7. Step 7 Peel bananas and slice thin. Arrange bananas evenly over chocolate layer. In a bowl beat remaining cup cream until thickened and beat in confectioners’ sugar.

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  8. Step 8 Sprinkle chocolate curls over pie and chill, uncovered, in freezer 30 minutes, so pie can be cut easily.

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