Banana Cream Pie With Chocolate Lining Recipe

How to Make Banana Cream Pie With Chocolate Lining

1. Preheat oven to 375°F (190°C). Combine 1 ½ cups graham cracker crumbs, ¼ cup (½ stick) melted unsalted butter, and 2 tablespoons brown sugar in a bowl. Stir until well combined.
2. Press the crumb mixture into a 10-inch pie plate, ensuring an even layer on the bottom and sides.
3. Bake the crust for 8-10 minutes, or until lightly golden.
4. Remove from oven and let cool completely.
5. In a microwave-safe bowl, melt 4 ounces of semi-sweet chocolate chips with 2 teaspoons of heavy cream. Stir until smooth and glossy.
6. Pour the melted chocolate into the cooled pie crust, spreading evenly across the bottom.
7. Refrigerate for at least 15 minutes to allow the chocolate to set.
8. While the chocolate sets, prepare the filling: Heat 2 cups whole milk in a heavy-bottomed saucepan over medium heat.
9. Heat the milk until it's just about to boil, then remove from heat.
10. In a medium bowl, whisk together ½ cup granulated sugar, 3 large eggs, and ¼ cup all-purpose flour until light and fluffy.
11. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent scrambling.
12. Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until the filling thickens (about 3-5 minutes).
13. Remove from heat and stir in a pinch of salt, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
14. Let the filling cool for about 20 minutes, stirring occasionally to prevent a skin from forming.
15. Meanwhile, thinly slice 3 ripe bananas and toss gently with 1 tablespoon of lemon juice to prevent browning.
16. Arrange half of the banana slices over the set chocolate layer in the pie crust.
17. Pour the cooled custard filling over the bananas.
18. Top with the remaining banana slices.
19. Refrigerate the pie for at least 2 hours, or preferably overnight, to allow the flavors to fully develop and the filling to set completely.
20. Serve chilled, topped with whipped cream (optional).