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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.