CHOCOLATE-SWIRL BANANA CREAM PIE
Provided by Molly O'Neill
Categories dessert
Time 1h
Yield About 10 servings
Number Of Ingredients 12
Steps:
- Whisk the eggs in a medium bowl. Whisk in 2/3 cup of sugar, the flour and the salt. Scald the milk in a medium saucepan. Whisking constantly, add the milk to the egg mixture. Pour the mixture back into the pan, place over medium heat and keep stirring until it comes to a boil, about 8 minutes.
- Scrape the mixture into a bowl and stir in 2 teaspoons of vanilla and the butter. Place a sheet of plastic wrap directly on the custard and refrigerate or place over a bowl of ice until cold.
- Put the chocolate and 1/2 cup of cream in a double boiler over hot but not simmering water. Stir often until chocolate is melted and mixture is smooth. Remove from heat and stir in the rum. Set aside 3 tablespoons of the mixture.
- Arrange half of the bananas in a single layer in the pie shell. Cover with half of the custard. Dab half of the chocolate mixture, by spoonfuls, over the custard. Use a butter knife to swirl the chocolate into the custard. Top with another layer of bananas. Cover with the remaining custard and swirl the other half of the chocolate into it.
- Whip 1 cup of cream to soft peaks. Add 2 tablespoons of sugar and 1 teaspoon of vanilla and whip until cream just holds a firm peak. Spread the whipped cream over the pie.
- Warm the reserved chocolate if necessary to get a pourable consistency. Drizzle or pipe the chocolate over the whipped cream. Refrigerate for several hours before cutting.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 26 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 247 milligrams, Sugar 36 grams, TransFat 0 grams
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