Retro Banana Cream Pie

By The Canadian Living Test Kitchen

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Retro Banana Pie
Photography by Matthew Kimura

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	393393 cal
pro	6 g6g pro
total fat	24 g24g total fat
sat. fat	14 g14g sat. fat
carb	40 g40g carb
fibre	1 g1g fibre
chol	144 mg144mg chol
sodium	234 mg234mg sodium
% RDI:	-
calcium	1111 calcium
iron	99 iron
vit A	2424 vit A
vit C	33 vit C
folate	1414 folate

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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.

Ingredients

1-1/2 cups graham wafer crumbs 1-1/2 1-1/2cups cupsgraham wafer crumbs
1/3 cup butter , melted1/3 1/3cup cupbutter, melted
2 oz semisweet chocolate , melted2 2oz ozsemisweet chocolate, melted
Filling:
4 egg yolks 4 4egg yolkegg yolks
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/3 cup cornstarch 1/3 1/3cup cupcornstarch
3 cups milk 3 3cups cupsmilk
2 tbsp butter 2 2tbsp tbspbutter
1 tsp vanilla 1 1tsp tspvanilla
2 small bananas , sliced2 2small bananabananas, sliced
Garnish:
1 cup whipping cream 1 1cup cupwhipping cream
2 tbsp semisweet chocolate , grated2 2tbsp tbspsemisweet chocolate, grated

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.)

Source : Canadian Living Magazine: February 2004