Ingredients for County Fair Banana Cream Pie
- 1 cup pecans, plus more for topping (optional)
- 1 cup (2 sticks) butter
- 1 1/2 cups all-purpose flour
- No whole eggs used
- 1 cup granulated sugar
- 6 ounces chopped semi-sweet chocolate
- See 'Butter' entry for total quantity
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 3 cups whole milk
- 4 large egg yolks
- 1 tablespoon rum (optional)
- 3 ripe bananas
- Lemon, Juice Of
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 cup ice water
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How to Make County Fair Banana Cream Pie
- **Make the Crust:** Preheat oven to 350°F (175°C). Finely chop 1 cup of pecans in a food processor. Combine chopped pecans, 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 cup (1 stick) cold, cubed butter in a bowl. Cut butter into flour mixture until crumbly. Gradually add 1/4 cup ice water, mixing until dough just comes together.
- Divide dough in half. Press each half into the bottom of two 9-inch pie plates.
- Chill pie crusts for 30 minutes.
- Bake pie crusts for 25 minutes, or until lightly golden.
- Cool completely on wire rack.
- **Make the Chocolate Layer:** Melt 6 ounces of chopped semi-sweet chocolate, 1/4 cup (1/2 stick) butter, and 2 tablespoons corn syrup in a double boiler over simmering water, stirring frequently until smooth. Remove from heat; stir in 1 teaspoon vanilla extract. Cool completely.
- Spread chocolate mixture evenly over the cooled pie crusts.
- **Make the Banana Cream Filling:** Heat 3 cups whole milk in a saucepan over medium heat until it just begins to simmer (scalding).
- In a separate bowl, whisk together 4 large egg yolks and 1 cup granulated sugar until light and pale.
- Whisk in 1/4 cup all-purpose flour until smooth.
- Gradually whisk the hot milk into the egg yolk mixture.
- Pour mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened (about 1 minute after boiling).
- Remove from heat; whisk in 1/4 cup (1/2 stick) butter and 1 tablespoon rum (if using) until smooth.
- Cool completely, stirring occasionally.
- **Assemble the Pie:** Thinly slice 3 ripe bananas and toss with 1 tablespoon lemon juice to prevent browning.
- Whip 1 cup of heavy cream until stiff peaks form.
- Gently fold about 1/4 of the whipped cream into the cooled custard to lighten it. Then, fold in the remaining whipped cream and the sliced bananas.
- Spoon the banana cream mixture evenly over the chocolate layer in both pie shells.
- Whip the remaining 1 cup heavy cream until stiff peaks form. Spoon whipped cream on top of banana cream, and sprinkle with remaining chopped pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
146g
Fat
151g
Carbs
23g
