Banana Cream Pie & Chocolate Cookie Crust - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

Everyone will love this Southern-inspired dessert.
1 C
RECIPE HOCOLATE
C (
RUST BELOW
4
MEDIUM BANANAS
¼ (1
TEASPOON
CINNAMON
1
RECIPE LIGHTER
C (
REAM PAGE
We love this with our Banana Cream Pie, but it also makes
24
CHOCOLATE WAFERS
½
ABOUT BOX
2
TEASPOONS GRANULATED
SUGAR
¼ (50 )
CUP ML
,
BUTTER MELTED
BANANA CREAM PIE
C
OOKIE
)
)
ML GROUND
P
ASTRY
45)
CHOCOLATE COOKIE CRUST
a cheesecake even more decadent.
,
UNSALTED
Makes one 9-inch (23 cm) pie, 16 servings
Approximate preparation time: 50 minutes, including pastry
cream; allow 2 hours for chilling
Preheat oven to 375°F (190°C).
Prepare Chocolate Cookie Crust according to recipe below.
Insert the slicing disc, adjusted to 4mm, into the large work
bowl of the Cuisinart
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)
|
sat. fat 11g chol. 111mg
Makes 1 cup (250 ml), 12 servings
Approximate preparation time: 1 minute plus
15 minutes for baking time
Insert the large metal chopping blade into the large 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 incorpo-
rated.
Press crust into a 9-inch (23 cm) pie or cake plate and bake in a
375°F (190°C) oven for 15 minutes before fi lling.
Nutritional information per serving:
Calories 85 (55% from fat)
|
sat. fat 3g chol. 10mg
® Food Processor and slice the bananas.
| |
carb. 35g pro. 4g
| |
sod. 177mg calc. 61mg
| |
carb. 9g pro. 1g
| |
sod. 65mg calc. 3mg
DESSERTS
| |
fat 19g
|
fi ber 2g
| |
fat 5g
|
fi ber 0g
44