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  • Writer's pictureJalpa Merchant

Chocolate Banana Cream Pie

Old fashioned, make-ahead, show stopper, all in one kind of dessert! Biscuit crust is filled with chocolate pudding and whipped cream is piled up high with stunning chocolate curls as garnish! It’s a beautiful show stopper dessert to bring out to the table! The chocolate pudding is also delicious on its own!


Ingredients:


For the crust:

2 cups Biscoff or graham cracker crumbs (I prefer a combination of the two!) 1/4 cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted For the chocolate filling:

4 cups whole milk, scalded

3/4 cup sugar 6 large egg yolks 1/3 cup cornstarch 1 teaspoon kosher salt 9 ounces chocolate (bittersweet or dark or semisweet) chopped 2 tablespoons unsalted butter, diced 1 tablespoon coffee liqueur 1 teaspoon instant coffee powder

For the topping and decoration:

2 large bananas, sliced 1 cup cold heavy cream 1 tablespoon sugar 1 teaspoon pure Vanilla Bean paste Milk chocolate curls, for garnish


Directions


  1. Preheat the oven to 350 degrees.

  2. To make the crust -

  • Prepare crumbs by whirling Graham crackers in a food processor.

  • 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.

3. For the Filling:

  • Scalded milk in a non-stick pan till bubbles are seen on the edges.

  • 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.

4. For the topping and decoration:

  • When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.

  • Make whipped cream by placing 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.

Recipe courtesy Ina Garten via Foodnetwork.com





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