Frankenstorm Pie (AKA Banana Ganache Pie)
Graham Cracker Crust:
1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
6 Tablespoons Non-Dairy Margarine, Melted
Banana Ganache Filling:
4 Medium-Sized Ripe Bananas
3 Tablespoons Light Agave Nectar
1 Teaspoon Vanilla Extract
2 Tablespoons Non-Dairy Margarine
2 Cups (12 Ounces) Semi-Sweet Chocolate Chips
1/4 Cup Vanilla or Plain Non-Dairy Milk
Coarse Sea Salt
To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.
Drizzle the melted margarine into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.
Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges.
For the filling, toss the peeled bananas into the food processor or blender, and thoroughly puree along with the agave and vanilla. Meanwhile, place the margarine, chocolate chips, and non-dairy milk in a microwave-safe dish and heat for about 1 minute. Stir well to smooth out the mixture and allow any remaining chips to fully melt. Reheat at intervals of 20 seconds if necessary, stirring well after each one.
Transfer the melted chocolate into the blender or food processor, and puree once more to fully integrate. Scrape down the sides of the bowl if necessary to ensure that everything is incorporated. Once completely smooth, pour the filling into your prepared crust, smooth out the top, and sprinkle very lightly with a pinch of coarse sea salt. Refrigerate for at least 3 hours before serving, or until set.
Makes 8 - 10 Servings
©Hannah Kaminsky http://www.bittersweetblog.com