CHOCOLATE TOPPED BANANA CREAM PIE
The original of this recipe was found in the Volume 2, 2003 Taste of Home's Chocolate Lover's Cookbook. Preparation time does not include the time needed for the custard to chill in the refrigerator, nor for the finished pie to chill for at least 2 hours.
Provided by Sydney Mike
Categories Pie
Time 18m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 442.8, Fat 27.8, SaturatedFat 13.8, Cholesterol 113.2, Sodium 233.7, Carbohydrate 45.9, Fiber 2, Sugar 24.1, Protein 5.4
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