Chocolate or White Chocolate Banana French Silk Pie

 

Note from Cheri: This is a very elegant dessert is surprisingly easy to make. If you make the white chocolate version of this pie, be aware that the color will tend to turn a brown/tan overnight due to the banana darkening (you can stop this by adding some lemon juice, but I prefer the flavor without). In other, have a crowd handy who will eat the whole pie in one sitting (not hard to to do).

Crust 1 cup crushed graham crackers 1/4 cup melted butter Filling 6 oz. good quality (Lindt or Dröste are two of my favorites) white or dark chocolate 12 large marshmallows pinch of salt 1/2 cup evaporated milk 1 tsp. vanilla 1 T creme de banana liqueur 1 large banana pinch of nutmeg (for white chocolate version only)

Serves 6-8 Pre-heat oven to 350° F. Add melted butter to crushed graham crackers and mix until well blended. Using fingers, press crust mixture into bottom and up the sides of a pie pan. Bake crust for about 6 minutes until set. (You can alternatively use a ready made graham cracker crust.) Heat evaporated milk until very hot, but not boiling. Place chocolate, marshmallows, banana and salt in a blender. Blend until well mixed and chocolate is finely ground. If your blender is being temperamental and not wanting to mix these dry ingredients, don't worry about it, it will all be sorted out in the next step. Pour heated milk into blender over chocolate/marshmallow mixture and blend for one minute. Add vanilla and creme de banana and blend. Pour into the crust. If making the white chocolate version, sprinkle top of pie with a little (a little goes a long way) nutmeg. Refrigerate for at least six hours or overnight before serving. Garnish with whipped cream.