This decadent dessert combines the classic flavors of Do-Si-Dos cookies with a luxurious homemade banana custard. The base features a baked pie crust spread with smooth peanut butter and rich chocolate mousse, creating a crunchy, creamy foundation. Fresh bananas are layered throughout, adding natural sweetness and texture. The star of the show is the silky banana liqueur-infused pastry cream, made with egg yolks, vanilla bean, and heavy cream for an indulgent finish. Topped with whipped cream, chocolate chips, and more cookie crumbles, this pie is a showstopper for potlucks, holidays, or any occasion calling for a sweet treat. Its a playful twist on traditional banana pudding that delivers big flavor in every slice.
Girl Scout Cookie Do-Si-Do Temptation
Description
This decadent dessert combines the classic flavors of Do-Si-Dos cookies with a luxurious homemade banana custard. The base features a baked pie crust spread with smooth peanut butter and rich chocolate mousse, creating a crunchy, creamy foundation. Fresh bananas are layered throughout, adding natural sweetness and texture. The star of the show is the silky banana liqueur-infused pastry cream, made with egg yolks, vanilla bean, and heavy cream for an indulgent finish. Topped with whipped cream, chocolate chips, and more cookie crumbles, this pie is a showstopper for potlucks, holidays, or any occasion calling for a sweet treat. Its a playful twist on traditional banana pudding that delivers big flavor in every slice.Ingredients
Directions
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Place the banana liqueur in a small mixing bowl.
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Sprinkle the gelatin on top of the liqueur and allow it to soften for 5 minutes.
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Place the bowl over simmering water and stir until the gelatin is completely clear. Set aside.
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In a saucepan, combine the heavy cream and vanilla bean.
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Bring the cream to a boil, then remove from heat, cover, and let steep while preparing the yolk mixture.
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In a separate mixing bowl, whisk the egg yolks while gradually adding the sugar.
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Continue whisking until the yolks have lightened in color, then whisk in the cornstarch.
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Strain the steeped cream to remove the vanilla bean and allow it to cool slightly.
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Gradually pour the warm cream into the yolk mixture while stirring constantly to temper the eggs.
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Return the mixture to a clean saucepan over medium heat and stir constantly until it begins to boil.
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Reduce the heat and continue to stir for 2 to 3 minutes until thickened.
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Remove from heat and whisk in the gelatin mixture until thoroughly incorporated.
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Allow the pastry cream to cool completely.
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Slice two of the bananas on the bias and brush with lemon juice to prevent browning.
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Spread peanut butter on the bottom of a baked pie crust.
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Spread chocolate mousse on top of the peanut butter layer.
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Top with a layer of banana slices and about 1/3 cup of crushed Do-Si-Dos cookies.
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Pour the cooled banana custard over the layers.
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Slice the third banana and arrange the slices on top in a circle.
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Just before serving, top with 1/3 cup of cookie crumbles, chocolate chips, and piped whipped cream.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1119.0kcal
- % Daily Value *
- Total Fat 59.8g92%
- Saturated Fat 36.4g182%
- Cholesterol 181.5mg61%
- Sodium 19.4mg1%
- Total Carbohydrate 132.5g45%
- Dietary Fiber 6.1g25%
- Sugars 107.6g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This pie is very rich; thin slices are recommended.
You will likely have leftover banana-flavored pastry cream. You can pour it into tart shells or layer it with leftover cookie crumbles in tall parfait glasses, topped with additional chocolate chips, cookie crumbles, and whipped cream.
Ingredients not listed in the main ingredient list but used in the directions: Juice of 1 lemon, 1/2 cup peanut butter, 1/2 cup mini chocolate chips, 1 baked pie crust, 1 1/2 cups Bourbon chocolate mousse, 1 package Do-Si-Dos cookies (crushed), and whipped cream for garnish.
Source: St. Petersburg Times, March 7, 1996.
