Ingredients for Chocolate Topped Banana Cream Pie
- Granulated Sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- Whipping Cream
- 2 large egg yolks
- Unsalted Butter
- Vanilla Extract
- Pastry Shells
- Semi Sweet Chocolate Baking Squares
- 2-3 ripe bananas, sliced
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How to Make Chocolate Topped Banana Cream Pie
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth.
- Cook over medium-high heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2 minutes).
- In a separate bowl, whisk 2 large egg yolks. Temper the yolks by slowly whisking in 1/2 cup of the hot milk mixture. Then, pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture.
- Cook for 2 minutes more, stirring constantly, until the custard thickens. Remove from heat and stir in 2 tablespoons (1/4 stick) unsalted butter and 1 teaspoon vanilla extract.
- Pour half of the custard into a 9-inch baked pie crust. Cover and refrigerate.
- Add 4 ounces of melted semi-sweet chocolate to the remaining custard; stir until smooth. Cover and refrigerate for at least 1 hour.
- Arrange sliced bananas (about 2-3 ripe bananas, sliced) over the chilled vanilla custard in the pie crust.
- Carefully spoon the chocolate custard over the bananas. Refrigerate for at least 2 hours before serving to allow flavors to meld and the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
96g
Fat
69g
Carbs
15g
