Tested till perfect Retro Banana Cream Pie
Retro Banana Pie
Photography by Matthew Kimura

Retro Banana Cream Pie

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2004

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10

Ingredients

  • 1-1/2 cups 1-1/2cupsgraham wafer crumbs
  • 1/3 cup 1/3cupbutter, melted
  • 2 oz 2ozsemisweet chocolate, melted

Filling:

  • 4 4egg yolkegg yolks
  • 1/2 cup 1/2cupgranulated sugar
  • 1/3 cup 1/3cupcornstarch
  • 3 cups 3cupsmilk
  • 2 tbsp 2tbspbutter
  • 1 tsp 1tspvanilla
  • 2 2small bananabananas, sliced

Garnish:

  • 1 cup 1cupwhipping cream
  • 2 tbsp 2tbspsemisweet chocolate, grated
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Preparation

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 Information Per each of 10 servings: about

cal 393 pro 6g total fat 24g sat. fat 14g
carb 40g fibre 1g chol 144mg sodium 234mg

% RDI:

calcium 11 iron 9 vit A 24 vit C 3
folate 14
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