November 15, 2015

Chocolate Banana Cream Pie

Umm . . . so in case you didn't notice, Thanksgiving is next week.  Yes, NEXT WEEK.  Oh my gosh, where does the time go???

If you haven't decided which pies you will be making this year, this chocolate banana cream pie is absolutely delicious.  The base chocolate recipe is one I have been using for a few years and it's rich and creamy and divine.  It's super simple to make.  No need to be intimidated by making a cream pie, follow the directions and you will have a fabulous pie.  Bananas and chocolate are a perfect pair, so it only seemed natural to combine them into one amazing pie :)

This really does need the full four hours to set up.  I thought it seemed firm enough at two hours, but when I cut into it, it wasn't very pretty.  So, I tried again at four hours and it was just right.

Chocolate Banana Cream Pie
(Printable Recipe) or (Printable with Picture)

1 c. sugar
5 Tbl. cornstarch
1/4 tsp. salt
2 1/2 c. milk
3/4 c. half-and-half
3/4 c. semi-sweet chocolate chips
3 egg yolks, beaten
1 tsp. vanilla
2 Tbl. unsalted butter
1-2 bananas, sliced
1 (9-inch) Deep Dish Pie Crust, baked and cooled

For Serving:
whipped cream
mini chocolate chips
Bake pie crust according to package directions; set aside and cool completely.  In a 3-quart saucepan, stir together the sugar, cornstarch and salt.  Slowly whisk in the milk and half-and-half.  Add the chocolate chips.  Heat over medium heat until chocolate is melted and mixture thickens, stirring constantly. You know it is thick enough if it coats the back of a wooden spoon and if you run the back of another spoon through it, the line stays and doesn't run back together.  

Gradually add about 1/2 cup of the hot mixture to the egg yolks, while whisking constantly.  Then, pour egg yolk mixture back into the saucepan.  Whisk and continue cooking for another two minutes.  

Remove from heat and stir in the vanilla and butter.  Stir until butter is melted.  Slice bananas and place into the bottom of the prepared pie crust and pour chocolate mixture over the top.  Depending on how many bananas you use, you might have a little too much chocolate filling for the pie crust.  I just pour the extra into a bowl and enjoy that on its own. 

Cover pie with plastic wrap, pressing it directly onto the surface of the pie and refrigerate until set, around 4 hours.  Serve with whipped cream and mini chocolate chips.  

Jenn's Notes: This really does need the full four hours to set up if you want a nice clean slice that holds its shape.   

Base chocolate recipe adapted from: The Lion House

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