Prep 15 mins
Cook 5 hrs
From Canadian Living
Make and share this Retro Banana Cream Pie recipe from Food.com.
- 1 1⁄2 cups graham wafer crumbs
- 1⁄3 cup melted butter
- 2 ounces semisweet chocolate, melted
- 4 egg yolks
- 1⁄2 cup white sugar
- 1⁄3 cup cornstarch
- 3 cups milk
- 2 tablespoons butter
- 1 teaspoon vanilla
- 2 small bananas, sliced
- 1 cup whipping cream
- 2 tablespoons grated semisweet chocolate
- Filling: In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup milk; set aside.
- In a heavy saucepan, heat remaining milk over medium heat until bubbles form around edge; whisk into yolk mixture.
- Return to pan and cook over medium-low heat, stirring, until thick enough to mound on spoon, about 5 minutes.
- Stir in butter and vanilla.
- Scrape into bowl.
- Place plastic wrap directly on surface; refrigerate just until cooled, about 2 hours.
- In bowl, stir graham wafer crumbs with butter until moistened; press onto bottom and up side of 9 inch pie plate.
- Refrigerate until firm, about 30 minutes.
- Drizzle melted chocolate over bottom of crust; spread evenly with back of spoon.
- Refrigerate until set, about 10 minutes.
- Without stirring custard, spoon half over chocolate.
- Arrange banana slices over top, overlapping slightly.
- Top with remaining custard.
- Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.
- GARNISH: In bowl, whip cream.
- Using piping bag or with spatula, pipe into rosettes or spread to cover top.
- Sprinkle with grated chocolate.
This was more or less banana pudding in a pie form. And since I am a huge banana pudding fan, I thought it was quite tasty! There were 2 things I didn't like. though. One, the custard filling never got really firm. I don't know if this is the nature of this custard, or if the ambiguity of the directions (heat milk until bubbles form on the sides -- well, bubbles formed on the sides of my milk the minute I put it in the pan, before it even got warm). It tasted great, but made for a messy pie. The other thing I didn't care for was the chocolate drizzled on the bottom of the pie crust. It hardened into a substance akin to concrete and made it quite difficult to cut through with a pie cutter. I will definitely make this pie again, but next time cook the custard until boiling so I know it will firm up, and also omit the chocolate and use a vanilla wafer crust instead.