CHOCOLATE GINGER BANANA CREAM PIE:
Ginger lovers everywhere will thank Barbara Hooper for this gluten-free recipe she recommended (vegetarian, not vegan):
Preheat oven to 325 degrees. Grind ginger snaps and mix with powdered ginger and melted butter. Press into large pie plate. Bake 5-8 minutes at 325 degrees F. Cool.
Blend cream cheese in food processor. Chop chocolate and melt in double-boiler (or inside microwave in 2 cup measuring cup; stop to stir occasionally). Stir until smooth. Stir in candied ginger and sugar. Add to cream cheese and blend until well combined. Scrape down sides. In a medium sized bowl, beat whipping cream. Beat in vanilla. Blend 1/4 of whipped cream into chocolate mixture until combined. Empty chocolate mixture into bowl of remaining whipped cream and fold with rubber spatula until no longer streaky.
Thinly slice 2 or 3 bananas and arrange evenly in bottom of pie shell. Scrape chocolate mixture into shell. Refridgerate for at least 1 hour. Just before serving, arrange bananas (dipped in lemon juice to prevent browning) around edge of plate.
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