Zutaten für Old Fashioned Banana Cream Pie With Chocolate Pastry
- All Purpose Flour
- ½ cup granulated sugar (for crust), 1 cup granulated sugar (for filling), ¼ cup powdered sugar (for whipped cream)
- Unsweetened Cocoa
- ½ teaspoon salt (for crust), ¼ teaspoon salt (for filling)
- 1 cup (2 sticks) cold unsalted butter (for crust), 4 tablespoons (½ stick) unsalted butter (for filling)
- 1 large egg yolk (for crust), 2 large egg yolks (for filling)
- 1 teaspoon vanilla extract (for crust), 1 teaspoon vanilla extract (for filling), 1 teaspoon vanilla extract (for whipped cream)
- ¼ cup cornstarch
- 3 cups whole milk
- Egg Yolks
- 2 ripe bananas
- 2 cups heavy cream
- Chocolate shavings (optional)
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Zubereitung von Old Fashioned Banana Cream Pie With Chocolate Pastry
- **Make the Chocolate Pastry:** In a food processor or large bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, ½ cup unsweetened cocoa powder, and ½ teaspoon salt.
- Pulse or mix until well combined.
- Add 1 cup (2 sticks) cold unsalted butter, cut into cubes. Pulse or use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add 1 large egg yolk and 1 teaspoon vanilla extract.
- Pulse or mix with a fork until just combined. Do not overmix.
- Lightly grease a 9-inch pie plate with non-stick cooking spray.
- Press the pastry dough evenly into the bottom and up the sides of the prepared pie plate. Trim and crimp the edges.
- Bake in a preheated 350°F (175°C) oven for 15-18 minutes, or until the crust is slightly darker around the edges.
- Let the crust cool completely on a wire rack for at least 1 hour.
- **Make the Banana Cream Filling:** In a medium saucepan, whisk together 1 cup granulated sugar, ¼ cup cornstarch, and ¼ teaspoon salt.
- Gradually whisk in 3 cups whole milk until smooth.
- Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens. Do not scorch.
- Remove from heat.
- In a small bowl, whisk 2 large egg yolks until light and frothy.
- Temper the egg yolks by slowly whisking about ½ cup of the hot milk mixture into the yolks. Then, pour the yolk mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly, until the mixture just begins to bubble (about 2 minutes).
- Remove from heat and stir in 4 tablespoons (½ stick) unsalted butter and 1 teaspoon vanilla extract.
- Spread a thin layer of warm custard over the bottom of the cooled pie crust.
- Slice 2 ripe bananas and arrange them evenly over the custard layer.
- Pour half of the remaining warm custard over the bananas.
- Repeat with remaining bananas and custard.
- Cover the pie with plastic wrap and chill in the refrigerator for at least 2 hours.
- **Make the Whipped Cream Topping:** In a chilled bowl, beat 2 cups heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form.
- Mound the whipped cream on top of the chilled pie and swirl to create a decorative topping.
- Garnish with chocolate shavings (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
131g
Fat
93g
Carbs
19g
