OLD-FASHIONED BANANA CREAM PIE WITH CHOCOLATE PASTRY
MMMmmmm. Found this recipe in my local grocer's flyer. Love the banana and chocolate combo. The crust stuck in the pan a bit when I made it, thus the suggestion to lightly spray the pan before you start. Preparation does not include chilling time of about 2 hours.
Provided by SharleneW
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 17
Steps:
- To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend.
- Add butter, whirl, or rub in with our fingers until fine crumbs form.
- Add egg yolk and vanilla; whirl or mix with a fork until blended.
- Lightly spray 9-inch pie pan with non-stick spray. Pour mixture into pan and press evenly over bottom, up sides and across rim. Pinch in decorative edge, or press with tines of fork.
- Bake in 350°F oven just until crust is slightly darker around edges, 15 to 18 minutes.
- Let cool on a rack at least 1 hour.
- To make filling: In a 2-quart pan, combine ¾ cup sugar, cornstarch, and salt.
- Add milk and whisk to blend.
- Whisk over medium heat until mixture boils and thickens.
- Do not scorch.
- Remove from heat.
- In a small bowl, beat egg yolks to blend.
- Stir about ½ cup of the hot milk mixture into yolks, then add this mixture back it pan.
- Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes.
- Remove from heat and stir in butter and 1 teaspoon vanilla.
- Spread a thin layer of warm custard over bottom.
- Peel bananas and slice half into pie, covering bottom evenly.
- Pour half the warm custard evenly over bananas.
- Repeat to layer remaining bananas and custard.
- Cover surface of custard with plastic wrap.
- Chill until cold, at least 2 hours.
- In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks.
- Mound on pie and swirl to cover.
- Top with chocolate shavings, if desired.
CHOCOLATE BANANA CREAM PIE
Steps:
- Preheat the oven to 350 degrees.
- For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
- Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
- When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
- Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.
OLD-FASHIONED BANANA CREAM PIE
This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.
Nutrition Facts : Calories 311 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
OLD-FASHIONED BANANA CREAM PIE
Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.
Provided by Lennie
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Have baked 9-inch pie shell ready.
- In a large saucepan, scald the milk.
- In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- Over medium heat, stirring constantly, cook until thickened.
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
- Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
- Let sit until lukewarm.
- When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
- If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
CHOCOLATE BANANA CREAM PIE
My husband loves banana cream pie, and I like chocolate, so I combined the two. It's our favorite dessert, which means I get a lot of practice making it!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. , Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir. , Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.
Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 225mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE BANANA PIE
This pie is actually better the second day. So the best plan would be to make it the day before you need it, and let it sit in the refrigerator overnight.
Provided by Jeannette Gartner
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time P1DT1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
- Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
- Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
- Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 60.5 g, Cholesterol 71.6 mg, Fat 36 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 15.6 g, Sodium 406.6 mg, Sugar 41.1 g
CREAMY CHOCOLATE-BANANA PIE
You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.
Nutrition Facts : Calories 562 calories, Fat 30g fat (19g saturated fat), Cholesterol 159mg cholesterol, Sodium 201mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
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