Chocolate Banana Cream Pie
When I saw this recipe, I just knew I had to try it. My kids are little monkeys and just love bananas, so I knew it would be a hit. So, on a night when my brother was coming over for dinner, I pulled it together for our dessert. Although it requires some time to chill, the actual time spent making the pie is minimal and you can devote the rest of your day to prepping the main course! Serve this at your next casual dinner party or pack it up for a church potluck. I promise your friends and neighbors will be begging for the recipe!
1 9-inch pie crust (store-bought or homemade)
1/2 cup sugar
1/2 cup cocoa powder
1/4 cup flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 teaspoons vanilla, divided
2 bananas, thinly sliced on the diagonal
1 cup heavy cream
2 tablespoons powdered sugar
chocolate shavings, for garnish
Preheat oven to 425. Place the pie crust on a pie plate and pinch edges to create the rim. Prick holes in the dough with a fork. Bake for 15 minutes. Reduce oven temperature to 375 and bake 15-20 minutes more, until crust is golden brown. Let cool completely.
While the crust is cooling, combine the sugar, cocoa, flour, and salt in a saucepan over medium heat. Whisk in the milk, stirring constantly until the mixture comes to a slow boil and thickens, about 5 minutes. Reduce heat to very low. Stir a few tablespoons of the hot mixture into the egg yolks to temper. Stir the yolks back into the hot mixture and stir constantly until thickened, 3-4 minutes. Remove from heat and stir in 1 teaspoon vanilla.
Line the crust with half the banana slices. Pour the pudding over the bananas. Top with remaining banana slices. Cover with plastic wrap and refrigerate until chilled, 2 hours.
Using an electric mixer on high speed, beat the cream, powdered sugar, and remaining vanilla until stiff peaks form. Spread the whipped cream on the pie. Top with chocolate shavings. Keep refrigerated until time to serve.
Recipe adapted from The Comfort Table, by Katie Lee.