Banana Split Pie
Sep 29, 2010 | From the kitchen of Rose
I chose this recipe from The Pie and Pastry Bible to do at Johnson & Wales because the classic banana split combination of banana, fudgy chocolate, caramel, walnuts, ensconced in a walnut cookie crust is one of my very favorite desserts.
My friend Gloria Cabrale, who was a very gifted pastry professor of baking at Johnson & Wales at the time, helped me to do the styling and I just love the way she placed the bananas. By this simple and elegant touch she transformed the pie into a four star dessert.
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Paul Klenk
04/09/2011 08:22 PM
What a magnificent dessert! This would be great for a summer birthday party.
Since I am a fan of strawberries, I would add the following:
The first layer of ice cream would be Häagen-Dazs' strawberry ice cream; the second, their vanilla, of course.
And in addition to decorating the top with bananas, I would also add a few fresh halved strawberries (as Rose said, so people know what's inside).
If you've ever had Häagen-Dazs' Banana Split ice cream, with its tiny bits of real bananas, strawberries, and fudge, you know how much strawberries can add to a banana split.
Thank you, Rose, for another truly wonderful video and dessert idea.
REPLY
Paul Klenk
04/09/2011 08:10 PM
What a magnificent dessert! This would be great for a summer birthday party.
Since I am a fan of strawberries, I would add the following:
The first layer of ice cream would be Häagen-Dazs' strawberry ice cream; the second, their vanilla, of course.
And in addition to decorating the top with bananas, I would also add a few fresh halved strawberries (as Rose said, so people know what's inside).
If you've ever had Häagen-Dazs' Banana Split ice cream, with its tiny bits of real bananas, strawberries, and fudge, you know how much strawberries can add to a banana split.
Thank you, Rose, for another truly wonderful video and dessert idea.
REPLY
missyjean
10/21/2010 02:06 PM
Great! Thank you! I have the book but haven't made a pie yet. I'm trying to figure out which equipment I need. With Thanksgiving around the corner, I better hurry up. I just purchased my first rolling pin. Thank you Rose! This is my new goal ;)
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Rose Levy Beranbaum in reply to comment from missyjean
10/21/2010 01:06 PM
missyjean, yes it is indeed. and the recipe is in my book the pie and pastry bible!
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missyjean
10/21/2010 01:04 PM
Pecan Pie! I have got to try this before Thanksgiving..I am invited to my sister-in-law's house and itt would be perfect to bring
Is it called Lyle's Golden Syrup?
http://www.amazon.com/s/ref=nb_sb_ss_i_6_19?url=search-alias%3Daps&field-keywords=lyle%27s+golden+syrup&sprefix=lyle%27s+golden+syrup
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Rose Levy Beranbaum in reply to comment from missyjean
10/21/2010 11:33 AM
missyjean, if you ever try a pecan pie with the lyle's there's no going back! it has a butterscotchy flavor and slight tang--makes the pie less sweet than corn syrup and so much more delish!
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missyjean
10/21/2010 10:29 AM
Thank you, Rose, that is good to know. If Lyle's is not sold in my area ("I'm very rural) I will get it online. Thank you!
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Rose Levy Beranbaum in reply to comment from missyjean
10/20/2010 11:06 PM
missyjean, the syrup prevents crystallization of the caramel but my first choice is the Lyle's which is a bi-product of the sugar refining industry and not corn.
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missyjean
10/14/2010 11:05 AM
It's so good to see this recipe made. I own The Pie And Pastry Bible but have not made anything from it yet. Crust-phobia has been holding me back. This crust seems do-able for me.
One question..is there a something else I can use to replace the corn syrup in the carmel?
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