Saturday, January 11, 2014


This recipe came from a lady in Washington state who combined her love chocolate and her husband's love of banana cream pie into this tasty treat.

1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 1/2 cups milk
1 cup whipping cream
3 egg yolks, lightly beaten
1 tbsp butter or margarine
2 tbsp vanilla extract
1 (9-inch) pastry shell, baked
4 squares (1-oz each) semisweet chocolate, melted
2 medium-size firm bananas, sliced
Whipped cream for garnish, optional
chocolate shavings for garnish, optional

In a saucepan, combine the sugar, cornstarch, and salt; gradually add milk and cream until smooth.  Cook, stirring, over medium-high heat until thickened and bubbly, about 2 minutes.  Add a small amount to the egg yolks; mix well.  Return the egg yolk mixture to the pan and bring to a gently boil. Cook for 2 minutes, stirring constantly. Remove from the heat and stir in the butter and vanilla.  Pour half of the mixture into the pastry shell; cover and refrigerate.

Add the melted chocolate to the remaining mixture and mix well.  Cover and refrigerate for 1 hour. Do not stir.

Arrange the bananas over the custard filling in the pastry shell. Carefully spoon the chocolate mixture over the bananas. Refrigerate pie for at least 2 hours before cutting to serve.

Garnish with the whipped cream and chocolate shavings, if desired.

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