Chocolate Topped Banana Cream Pie
- Reviews 2
Ready In: 18 mins
Serves: 8
Ingredients
- 1⁄2 cup granulated sugar
- 1⁄4 cup cornstarch
- 1⁄4 teaspoon salt
- 1 1⁄2 cups milk
- 1 cup whipping cream
- 3 egg yolks, lightly beaten
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 9 inches pastry shells, baked
- 4 (1 ounce) semi-sweet chocolate baking squares, melted
- 2 -3 bananas, medium firm, sliced
Directions
- In a saucepan, combine sugar, cornstarch & salt, then gradually add milk & cream, stirring until smooth.
- Cook & stir over medium-high heat until thickened & bubbly, about 2 minutes.
- While stirring the egg yolks, add a small amount of this hot mixture to the egg yolks & continue to stir to mix well, before returning the egg mixture to the saucepan.
- Bring to a gentle boil & cook for 2 minutes, stirring constantly, before removing from the heat & adding in the butter & vanilla while stirring to mix well.
- Pour half of this mixture into the pastry shell, then cover & refrigerate.
- Add the chocolate to the remaining custard, mixing well, then cover & refrigerate for 1 hour.
- Arrange the sliced bananas over the filling, then carefully spoon the chocolate custard over the bananas.
- Refrigerate for at least 2 hours before serving.
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