This pie takes the rum-banana flavor to the next level!
1 single-crust pie shell, homemade or store-bought, baked and cooled
3 ounces dark chocolate, plus more for garnish
1 jar Drunken Monkey Jam
2 cups whole milk
1/3 plus ¼ cup sugar, divided
½ vanilla bean, split in half and seeds scraped
¼ teaspoon kosher salt
4 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter, divided
1½ cups heavy whipping cream
6 tablespoons powdered sugar
Combine milk, 1/3 cup sugar, vanilla bean (seeds and casing), and salt in a medium saucepan at medium heat. Whisk egg yolks, cornstarch, and ¼ cup sugar in a large bowl.
When the milk mixture comes to a simmer, fish out the vanilla bean casing. Remove the milk mixture from heat and add slowly to the egg yolk mixture, whisking constantly. Transfer combined liquids back into the saucepan. Cook over medium heat until the mixture has thickened considerably, about 2–3 minutes.
Strain pastry cream through a fine-mesh sieve into a medium bowl and stir in butter, one tablespoon at a time. Cover with plastic wrap pressed to the surface of the pastry cream for two hours or until chilled.
Make the whipped cream. In the bowl of an electric stand mixture with the whisk attachment, beat cream at medium speed until frothy.
Add powdered sugar and continue to beat cream on medium-high just until stiff peaks form.
Melt chocolate in a double boiler. Pour evenly into the bottom of the pie crust. Let set.
Spread half the pastry cream into the pie crust. Cover with half the jar of Drunken Monkey jam, followed by a layer of whipped cream.
Repeat process for two layers of each component. Use any leftover whipped cream to garnish pie, and top with chocolate shavings.
The pastry cream can be made a day in advance and kept in the fridge before assembly. Let the finished pie set in the fridge for at least an hour before serving.
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