Recipe by sofie-a-toast
From Didi Emmons' Vegetarian Planet. This pie features a custardy homemade filling that is surprisingly easy to make. Definitely worth the effort over store bought pudding. The chocolate adds a special kick. Plan ahead, this needs to cool for a few hours!
Top Review by Mrs Goodall
Yum! This was my first time making a homemade pudding! I really enjoyed the process of making pudding. As a pudding novice, I was glad I used a heavy heavy pot as I did start to scorch the pudding, but the pot made that not an issue. I am wondering if the crust needed a little bit more butter to make it just a bit more dense. The lemon with the bananas I thought was just to keep the bananas looking fresh, but it actually added a nice bright flavor! Really enjoyed and would make again! Thanks for posting sofie-a-toast!!
- 1 1⁄2 cups graham cracker crumbs or 1 1⁄2 cups chocolate graham cracker crumbs
- 1⁄4 cup butter, melted
- 2 tablespoons brown sugar
- 3 ounces dark chocolate
- 2 tablespoons heavy cream
- 3 cups low-fat milk
- 3⁄4 cup white sugar
- 2 eggs
- 1⁄2 cup white flour
- 2 tablespoons vanilla extract
- 1⁄2 teaspoon almond extract
- 1 pinch salt
- 4 ripe bananas
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 1 tablespoon Irish whiskey or 1 tablespoon vanilla extract
- 1⁄4 cup sugar
Directions See How It's Made
- Preheat oven to 375°F Combine the graham cracker crumbs with the butter and brown sugar in a bowl and stir well. Press into a 10-inch pie plate and pat evenly along bottom and sides. Bake the crust for 8-10 minutes. Let cool.
- Melt the chocolate and 2 T cream together (I use the microwave). Whisk together until smooth. Spoon onto the bottom of the crust and let cool at least 15 minutes.
- Meanwhile, make the filling: Heat the milk in a heavy-bottomed saucepan. When the milk is just about to boil, take it off the heat. In a med. bowl, whisk together the sugar, eggs and flour. Slowly add the hot milk to the bowl, whisking constantly. Then, transfer the mixture back to the saucepan and bring to a boil, whisking constantly. Continue whisking for 3 minutes or until thick. Take the pan off the heat and add a pinch of salt, vanilla and almond extract. Let cool for 20 minutes.
- Slice the bananas and toss with lemon juice. Lay half the banana slices on the chocolate-lined crust. Pour the filling over and top with the rest of the banana. Chill the pie for at least 2 hours. Serve topped with whipped cream (made by mixing the vanilla/whisky, sugar and cream till stiff peaks form).