Pies

EMERIL'S CHOCOLATE BANANA JAZZ PIE

  • 1 envelop Gelatin
  • 1/4 cup Water, cold
  • 6 ounces Semi-sweet chocolate
  • 1 1/2 cups Whipping cream
  • 1/2 cup Sugar
  • 2 tablespoons Butter
  • 2 tablespoons Cocoa powder, unsweetened Dutch
  • 3 Bananas
  • CRUST
  • 1 3/4 cups Graham cracker crumbs
  • 1/2 cup Butter or margarine, melted
  • 1/2 cup Cocoa powder, unsweetened Dutch
  • 1/2 cup Sugar

    • In blender, sprinkle gelatin on water. Let sit for a few minutes.

    In sauce pan, heat chocolates, 1/2 cup of the cream, sugar, butter and cocoa until melted. Stir in vanilla.

    Add mixture to blender, blend for 2 minutes. Pour into bowl and chill for 1 hour.

    Beat remaining cream until stiff.

    Fold in chocolate mixture.

    Make crust by combining all crust ingredients in a bowl and mixing well.

    Press into 9" pie pan and bake at 375 for 8 minutes, let cool.

    Complete pie by alternating chocolate and bananas, ending with a layer of the chocolate mixture.

    The pie may seem fragile at this point, but it will thicken as it cools.

    Serve with whipped cream and banana garnish.

    Alternative fruit: Use raspberries in place of the bananas.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!