Banana and chocolate is one of my favorite flavor combinations. From a Nutella and banana crepe on the street in Paris to a frozen chocolate-dipped banana on 4th of July in the Midwest—I just love it. I’ve been wanting to post a banana cream pie recipe for a while, and decided to incorporate this great marriage of flavors.
I used a lot of bittersweet chocolate in the bottom custard layer to really contrast with the banana flavor. The graham cracker crust provides a perfectly sweet crunchy base, and the vanilla cream on the top layer is what makes banana cream pie what it is; it blends in perfectly. Piles of whipped cream are a must.
This pie is beautiful and absolutely delicious. It’s a must try if you love custard pies.
(This recipe was originally published here on 10/31/2013)
- for the crust:
- graham cracker crumbs - 2 cups
- sugar - 1/3 cup
- salt - 1/8 tsp
- butter - 1/2 cup, melted
- for the filling:
- eggs - 2 large
- egg yolks - 2
- cornstarch - 2 1/2 tbsp
- milk - 2 1/2 cups
- sugar - 1/2 cup
- butter - 2 tbsp
- vanilla extract - 2 tsp
- bittersweet chocolate - 5 oz, roughly chopped
- bananas - 2 - 3, sliced 1/2
- for the whipped cream topping:
- whipping cream - 1 1/2 cups
- powdered sugar - 2 tbsp
- vanilla extract - 1/2 tsp
- chocolate shavings - for garnish
- Preheat the oven to 350°.
- Combine the graham cracker crumbs, sugar, salt, and butter and blend together well.
- Press in the bottom and up the sides of a 9" pie pan and bake for about 12 - 14 minutes, until the edges are golden, then remove and allow to cool completely.
for the filling:
- In a bowl, whisk the eggs, egg yolks and cornstarch together until well blended and set aside.
Whisk the milk and sugar together in a heavy bottomed saucepan and bring to a simmer over moderate heat.
- Gradually whisk the hot milk into the egg mixture, then return to the saucepan and cook, whisking constantly, until the mixture thickens and boils, about 5 minutes. Remove from heat and whisk in the butter and vanilla extract.
- Pour about ⅓ of the hot custard into a heatproof bowl and whisk in the chopped chocolate until melted and smooth.
- Spread the chocolate custard evenly over the cooled crust, then layer on the sliced bananas.
- Pour the remaining custard on top, and carefully spread evenly. Cover loosely with foil and refrigerate overnight (or at least 6 hours).
for the whipped cream:
- Beat the cream together with the powdered sugar and vanilla until stiff peaks form.
- Mound the whipped cream on top of the pie and garnish with chocolate shavings.
- Serve well chilled.