I had actually been intending on making a banana cream pie for a while now, and I had the recipe bookmarked and everything. But wafers were on the ingredient list for the crust, and I didn't have any on hand, and I wasn't about to go out of my way to get wafers so... the recipe just sort of sat there.
Fast forward to a couple of days ago when I found the recipe for a chocolate banana cream pie. Um, hello heaven on a plate that I have all the ingredients for.
I was a bit hesitant about posting this recipe because I didn't want chocolateandpeanutbutter to think that I'm betraying them. They are and always will be my all-time absolute favorite flavor combination...but unfortunately, they are going to have to share the spotlight because this pie is. to. die. for.
The directions look kind of tricky when you first read them, because there's a lot of stirring, boiling, some more stirring, some mixing, transferring, etc. But I actually didn't have any complications with it at all. I did accidentally split the cream unevenly, so there was more chocolate than vanilla....but since when is more chocolate ever a problem?
I also may or may not have over baked the crust a little.....okay I did, and my older brother had no problem pointing that out for me. Don't you just love family critics? I don't.
Despite his negative(but constructive) remark, my 6 year old nephew gave it 100 stars out of 5, my brother had seconds and would have had thirds if I didn't tell him to save some for the rest of the family, and my 3 year old nephew said it was "good" when I asked him to describe it in one word. And for someone with his limited vocabulary, good is definitely a winner in my book.
Chocolate Banana Cream PieYield: One 9-inch pie
Ingredients:For the crust:1 cup all purpose flour
4 oz (1 stick) unsalted butter, chilled1/4 cup water1/4 teaspoon salt
1/4 cup cocoa powder1/4 cup sugar
For the filling:
3/4 cups sugar1/3 cup all-purpose flour
1/4 teaspoon salt2 cups whole milk3 egg yolks
1 tablespoon unsalted butter1 teaspoon vanilla extract1/4 cup semi-sweet chocolate chips
2 medium bananas, sliced
For the topping:1 cup heavy cream3 tablespoons sugar1/2 teaspoon vanillaChocolate curls, for garnish (optional) (I just sprinkled some grated chocolate)
Directions:Prepare pie crust according to the technique outlined here, adding in cocoa powder and sugar.(I didn't necessarily follow the technique linked above. In a deep mixing bowl, I mixed together the flour, salt, cocoa powder, and sugar. I cut the butter into tiny pieces, added it to the bowl, and then coated each of the pieces with the mixture. I currently don't own a pastry blender so I kind of mushed half the butter in with a fork, and then gave up and used my hands. It worked! When I added the water, the dough came together beautifully. I wrapped it in plastic wrap, and refrigerated it for about 30 minutes. Then I took it out, and rolled and folded it as the technique above says to do, and I put it back in the fridge before I rolled it out into the pie pan)
Roll out and gently press into a 9" pie pan. Place pan and crust in the freezer for at least 10 minutes prior to baking (or while your oven is preheating).
Line crust with foil or parchment paper and fill full with pie weights or dried beans. Bake at 350 degrees for 20 minutes. Remove from oven and carefully remove weights and lining. Bake an additional 10-15 minutes until set. Allow to cool completely.
In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat.
Beat the egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture.
Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute.
Remove from the heat and quickly stir in butter and vanilla. Transfer half of the filling mixture to a small bowl and set aside. Add chocolate chips to remaining filling and stir until melted and smooth.
Allow fillings to cool for 5 minutes, then pour plain filling into cooled pie shell.
Arrange a single layer of banana slices on top of the filling. Pour chocolate filling on top.
Refrigerate until completely cooled. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Gently spread whipped cream on top of cooled filling, smoothing top into a slight dome. Garnish with chocolate curls if desired.Recipe from Love and Olive Oil