Chocolate Banana Cream Pie
Ingredients
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1-1/2 cups milk
- 1 cup heavy whipping cream
- 3 eggs yolks lightly beaten
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1 9- inch frozen pie shell pricked several times with tines of a fork, then bake
- 4 ounces semisweet chocolate melted
- 2 medium firm bananas sliced
- Whipped cream
- 1 dark chocolate candy bar shaved (garnish optional)
Instructions
- Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden.
- Cool and set aside.
Bottom Layer:
- In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla.
- Pour half into the pastry shell; cover and refrigerate.
Next Layer:
- Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir.
Third Layer:
- Arrange bananas over filling.
Top Layer:
- Carefully spoon chocolate custard overall.
- Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.
