Everything old is new again, and banana cream pie is no exception. Paint the bottom of the crust with chocolate and garnish the top with chocolate shavings for an updated irresistible look — and taste.
- Portion size 10 servings
- Credits : Canadian Living Magazine: February 2004
Filling: In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup (125 mL) of the milk; set aside.
In heavy saucepan, heat remaining milk over medium heat until bubbles form around edge; whisk into yolk mixture. Return to pan and cook over medium-low heat, stirring, until thick enough to mound on spoon, about 5 minutes. Stir in butter and vanilla. Scrape into bowl. Place plastic wrap directly on surface; refrigerate just until cooled, about 2 hours.
In bowl, stir graham wafer crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
Drizzle melted chocolate over bottom of crust; spread evenly with back of spoon. Refrigerate until set, about 10 minutes. Without stirring custard, spoon half over chocolate. Arrange banana slices over top, overlapping slightly. Top with remaining custard. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)
Garnish: In bowl, whip cream. Using piping bag or with spatula, pipe into rosettes or spread to cover top. Sprinkle with grated chocolate. (Make-ahead: Insert 6 toothpicks into pie; drape plastic wrap loosely over top and refrigerate for up to 4 hours.)
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 234 mg
- Protein 6 g
- Calories 393.0
- Total fat 24 g
- Cholesterol 144 mg
- Saturated fat 14 g
- Total carbohydrate 40 g
- Iron 9.0
- Folate 14.0
- Calcium 11.0
- Vitamin A 24.0
- Vitamin C 3.0