Chocolate Banana Custard Pie Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 - refrigerated or homemade single pie crust (such as Pillsbury)
  • 1/4 cups - all-purpose flour
  • 1/4 cups - unsweetened cocoa
  • 3/4 cups - granulated sugar, divided
  • 3 tablespoons - granulated sugar
  • 6 - large egg yolks
  • 2 cups - half-and-half
  • 1 cups - semi-sweet chocolate chips
  • 3 teaspoons - vanilla extract, divided
  • 5 - or 6 medium bananas - about 2 pounds, divided
  • 2 cups - heavy whipping cream
  • - chocolate shavings or chocolate curls, optional, for garnish
  • Directions:

    Preheat oven to 350 degrees F. Fit piecrust into 9-inch pie plate; fold edges under and crimp. Prick bottom and sides of crust with a fork. Line piecrust with aluminum foil or parchment paper and fill to rim with pie weights or dried beans. Place prepared piecrust on a large rimmed baking sheet. Bake 10 minutes. Remove weights and foil and bake until crust is golden brown, 10-12 minutes longer.

    Remove from baking sheet and cool on a wire rack while preparing filling.

    Whisk together flour, cocoa, salt and 3/4 cup of sugar in medium-sizes heavy saucepan; set aside. Whisk together egg yolks and half-and-half in a medium bowl. Gradually whisk egg mixture into sugar mixture until well combined. Cook over medium-low heat, whisking constantly, until it just begins to bubble and is thick enough to hold soft peaks when whisk is lifted, 10 to 12 minutes. Remove saucepan from heat; whisk in chocolate chips and 2 teaspoons of vanilla. Whisk constantly until chocolate melts and mixture is smooth.

    Peel and cut half of the bananas into 1/2-inch-thick slices on a sharp diagonal. Place bananas in bottom of prepared crust, covering bottom of crust. Pour chocolate mixture over bananas and smooth out the mixture with a spoon or spatula. Place plastic wrap directly on the warm filling, touching the entire surface of the filling, and chill until set, at least 8 hours or overnight.

    Beat heavy whipping cream and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until foam, about 30-60 seconds. Gradually add remaining 3 tablespoons sugar; continue beating until soft peaks form, 2 to 4 more minutes.

    Just before serving, peel and cut remaining bananas into 1/2-inch-thick slices on a sharp diagonal angle and arrange the banana slices on top of the chilled pie. Cover with whipped cream and garnish with chocolate shavings or curls, if desired.

    Brief Description

    Chocolate banana custard pie; chills overnight before serving.

    Main Ingredient:

    bananas

    Category:  Pies

    Cuisine:  American

    Prep Time: 8 hour(s) 20 min
    Cook Time: 30 min

    Notes

    If you make the dessert a day in advance, brush any exposed banana slices with fresh lemon juice to keep them from browning.

    Source

    Southern Living March 2021

    Posted By:

    mcarr

    Posted On:

    March 16, 2021

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