Chocolate Banana Cream Pie
“Chocolate Banana Cream Pie” are four words I always want to hear. Although I have always been prone to loving “any” pie, this is one of my favorites. My mother loved to bake and there always seemed to be a pie coming out of the oven. All of us had special needs regarding our choice of pies and she made sure she made them all including her own favorites. There were five of us children and although we usually had choices for dessert there was a lot of midnight refrigerator raids going on in our household. “Better get some in the middle of the night before it was gone in the morning.” To this day if I have sweets in the house I get up about 3 or 4 am and indulge something sweet with a big glass of milk. We were also allowed to have desserts for breakfast which I thought was a real treat, but in reality it was better than half the things that are sold for quick breakfasts. If you have quality ingredients, why should it matter what time you eat those desserts?
(This recipe is for a double crust pie)
- 1 1/2 Sticks Unsalted Butter (very cold)
- 3 C. Flour
- 1 t. Kosher Salt
- 1 T. Sugar
- 1/3 C. Vegetable Shortening (I prefer Crisco Shortening)
- 1/2 C. Ice Water (very cold)
- Dice butter and return to refrigerator while you prepare flour mixture.
- Place flour, salt and sugar in a food processor and pulse a few times to mix.
- Add the butter and shortening and pulse 8-12 times, until the butter is the size of peas
- With machine running, pour the ice water down the feed tube and pulse until the dough begins to form a ball.
- Dump out on a floured board and roll into a ball.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll out one piece of dough on a well-floured board into a circle, rolling from the center to the edge turning and flouring the dough to make sure it does not stick to the board. (Reserve the second half of the dough and refrigerate for another pie.
- Fold the dough in half, place in a pie pan and unfold to fit the pan. Flute the edges and prick bottom and sides of crust. (As you can see I cannot flute edges.)
- Bake at 425 degrees for approximately 10-15 minutes (until crust is a light golden brown)
- Remove from oven and cool
Recipe from “Barefoot Contessa Family Style” by Ina Garten)
- 4 oz Bittersweet Chocolate (plus 1/2 oz. for grating for top of pie if desired)
- 2 T. Unsalted Butter
- 2 T. Cornstarch
- 1/2 C. Unsweetened Dutch-Process Cocoa
- 1/2 C. Granulated Sugar
- 2 1/2 C. Milk
- 1 Large Egg
- 2 Large Egg Yolks
- 2-3 Bananas (put aside until pie is to be assembled)
- In a double boiler melt together the chocolate and butter
- In a medium bowl combine cornstarch, 1/4 C. of the cocoa and 1/4 C. of the granulated sugar. Add 1/4 C. of the milk and stir to blend. Add the egg and yolks and whisk until smooth.
- In a medium saucepan, combine the remaining 2 1/4 C. milk and the remaining 1/4 C. granulated sugar. Place over medium heat until scalded.
- Slowly drizzle the milk into the cocoa mixture, stirring gently with a whisk to blend the mixture without aerating it.
- Return the mixture to the saucepan and cook over medium heat until tiny bubbles boil up for 3 seconds. Do not overcook.
- Remove from the heat and add the melted chocolate mixture and stir until thoroughly blended.
- Let cool for approximately 5 minutes. (Have pie shell ready).
Recipe adapted from “The New York Times Dessert Cookbook” by Wayne Harley Brachman
Assembly of Pie
- Peel and slice the bananas and line the bottom of the baked pie shell.
- Add the chocolate pudding on top of the bananas and totally cover the pudding mixture with wax paper and chill for at least 2 hrs.
(This can be done up to this point the day before)
Ingredients and Preparation
- 1 1/2 C. Heavy Cream
- 1 T. Vanilla
Chill mixing bowl and beaters. Mix the vanilla with the heavy cream until it is whipped to a thick consistency. Spoon on top of pie just before serving and add grated chocolate.