Chocolate Topped Banana Cream Pie |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 8 |
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Preparation time does not include the time needed for the custard to chill in the refrigerator, nor for the finished pie to chill for at least 2 hours. Ingredients:
1/2 cup granulated sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
1 1/2 cups milk |
1 cup whipping cream |
3 egg yolks, lightly beaten |
1 tablespoon unsalted butter |
2 teaspoons vanilla extract |
9 inches pastry shells, baked |
4 (1 ounce) semi-sweet chocolate baking squares, melted |
2 -3 bananas, medium firm, sliced |
Directions:
1. In a saucepan, combine sugar, cornstarch & salt, then gradually add milk & cream, stirring until smooth.
2. Cook & stir over medium-high heat until thickened & bubbly, about 2 minutes.
3. While stirring the egg yolks, add a small amount of this hot mixture to the egg yolks & continue to stir to mix well, before returning the egg mixture to the saucepan.
4. Bring to a gentle boil & cook for 2 minutes, stirring constantly, before removing from the heat & adding in the butter & vanilla while stirring to mix well.
5. Pour half of this mixture into the pastry shell, then cover & refrigerate.
6. Add the chocolate to the remaining custard, mixing well, then cover & refrigerate for 1 hour.
7. Arrange the sliced bananas over the filling, then carefully spoon the chocolate custard over the bananas.
8. Refrigerate for at least 2 hours before serving.
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