Thursday, April 4, 2013

Chocolate Banana Cream Pie

Scott often requests Banana Cream Pie when I ask him what to make for a special dessert.  I have tried multiple recipes and this one is by far the family favorite.   The little bit of extra stirring and time involved in this recipe are well worth the effort.  If you would like to cut out the bulk of the time you can use a store bought pie crust.  I am just happy that we finally have a defined line between Banana Cream Pie and Banana Pudding.  I LOVE both which is exactly why I wanted the distinction.  

Ingredients for Pie Crust:
  • 1.5 cups All Purpose Flour
  • 1/4 Cup Vegetable Shortening
  • 1/4 Cup Butter
  • 1/2 teaspoon Salt
  • 4-5 Tablespoons Ice Water
First combine flour and salt.  Then cut in the butter and shortening with a pastry knife or two forks until a crumbly mixture forms.

Add in 4-5 tablespoons of ice water until dough forms.  Next roll into large ball.
Place ball of dough in between floured sheets of wax paper and roll out to desired size.  Remember to go from the middle out until the crust is about 1/8" thick.
Place in pie dish and lightly press down.  Pinch edges to form decorative crust.  Preheat oven to 425 and bake for 7-9 minutes

Ingredients for Pie Filling:
  • 2-3 Ripe Bananas
  • 3 Tablespoons Corn Starch
  • 1 14 oz Can of Sweetened Condensed Milk
  • 1/4 teaspoon of Salt 
  • 2 Tablespoons of Butter
  • 3 Egg yolks
  • 1 1/2 cups of Water
  • 2 teaspoons of Vanilla Extract
  • Cool Whip for topping
  • Chocolate Syrup (optional)
In a sauce pan combine cornstarch, salt, and water and whisk together.  Next add the egg yolks and sweetened condensed milk.  Cook and stir continuously  over a medium heat  until mixture is thickened and bubbly.  Then remove from heat and add in butter and vanilla- stir.  Allow pie filling to cool slightly.

Pour about 1/3 of the mixture on top of the pie crust.  Evenly place two sliced bananas on top of that layer and top with remaining pie filling.  Cool about 15 minutes at room temperature then cover with plastic wrap and refrigerate for about 3 hours for pie to set.  Top with whipped cream (I used cool whip), a few additional bananas, and drizzle with chocolate sauce.  This pie holds it own without the chocolate but Hey, Why Not?  I put a ring of cool whip around the edges and a little bit in the middle.