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Ultimate Banana Cream Pie Recipe

Ultimate Banana Cream Pie Recipe

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Ingredients:

Serving

8 large egg yolks
1/2 cup firmly packed brown sugar
1 pinch salt
3 tbsp cornstarch
2 1/2 cups whole milk
1 piece vanilla beans (4-inch) or 2 tsp vanilla extract
1/4 cup heavy whipping cream
7 oz high quality bittersweet chocolate (do not use chocolate chips)
1 cup heavy whipping cream
3/4 cup creme fraiche (or 1/2 cup. sour cream - is better)
1 pre-baked 10-inch pie shell
5 medium bananas, peeled and sliced 1/8 inch thick
1 tsp dark rum
1 tsp fresh squeezed lime juice (don'tsp use bottled!)
1/2 cup whipping cream

Directions:

For the PASTRY CREAM: Place the yolks, sugar and salt in a mixing bowl and whisk until blended.
Stir in the cornstarch.
Heat the milk and vanilla bean (if using) to scalding in a heavy saucepan.
SLOWLY whisk the milk into the eggs, whisking the eggs constantly.
This is called tempering .
Start out with just a thin stream of milk, constantly whisking, then as the eggs warm up you can add the milk faster.
You need to do this slowly at first to avoid scrambling the yolks.
If you do that, you have to start over.
Remove the vanilla bean and pour the yolk mixture back into the pot and cook over medium-low heat, stirring constantly, until the mixture thickens- about 3-5 minutes.
Remove the pot from the heat and stir in the cream and the vanilla extract (if using).
Pass the cream through a fine mesh strainer (very important to do!!!), then place a piece of plastic wrap directly on the surface to prevent a skin from forming.
Refrigerate for at least 2 hours to chill.
Will keep several days in the refrigerator.
Make the CHOCOLATE SAUCE: Coarsely chop the chocolate and place in a stainless steel bowl.
Heat the cream until scalding, pour over the chocolate.
Let sit 5 minutes before stirring.
Stir with a whisk until very smooth.
Serve sauce warm, or refrigerate for later use.
This will keep for several weeks in the refrigerator.
MAKE THE PIE: Toss the bananas with the rum and the lime juice- set aside.
Spread about 3/4 cup of the pastry cream in the pie shell.
Layer the bananas evenly over the top, then cover with the remaining pastry cream.
Whip the cream to soft peaks, the gently fold in the cream fraiche.
Spread this mixture over the top of the pastry cream and refrigerate until ready to serve.
Serve with warm chocolate sauce drizzled over the top.
NOTE: This pie doesn't keep well.
You can prepare the pastry cream, chocolate sauce, pie shell all ahead of time, but assemble the pie no earlier than the morning of the day you plan to serve it and keep it refrigerated.
I've never had leftovers so I don't know how long it keeps after cutting!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1011.84 Kcal (4236 kJ)
Calories from fat	493.72 Kcal
		% Daily Value*
Total Fat	54.86g	84%
Cholesterol	456.4mg	152%
Sodium	518.37mg	22%
Potassium	1026.97mg	22%
Total Carbs	109.58g	37%
Sugars	53.17g	213%
Dietary Fiber	4.98g	20%
Protein	23.38g	47%
Vitamin C	20mg	33%
Iron	2.8mg	15%
Calcium	347mg	35%

Amount Per 100 g
Calories	172.83 Kcal (724 kJ)
Calories from fat	84.33 Kcal
		% Daily Value*
Total Fat	9.37g	84%
Cholesterol	77.96mg	152%
Sodium	88.54mg	22%
Potassium	175.41mg	22%
Total Carbs	18.72g	37%
Sugars	9.08g	213%
Dietary Fiber	0.85g	20%
Protein	3.99g	47%
Vitamin C	3.4mg	33%
Iron	0.5mg	15%
Calcium	59.3mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

24

Points
28

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Sugar

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