Are you a banana cream pie aficionado? If you are, try this updated version featuring a surprise semisweet chocolate layer, chocolate-hazelnut custard filling and bourbon whipped cream.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2013
On lightly floured surface, roll out pastry to generous 1/3-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold overhang under and flute edge. Refrigerate for 30 minutes.
Using fork, prick base of pie shell. Line with parchment paper; fill with pie weights or dried beans. Bake on bottom rack in 400 F (200 C) oven until rim is light golden, about 20 minutes. Remove weights and paper; bake until side is golden, about 10 minutes. Let cool in pan on rack.
Custard: Meanwhile, in bowl, whisk together egg yolks, 1/2 cup of the milk, sugar and cornstarch. In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture.
Return to pan and cook, whisking, until thick enough to mound on spoon, about 3 minutes. Strain through fine sieve into bowl; stir in chocolate hazelnut spread and vanilla. Place plastic wrap directly on surface. Refrigerate until cold, about 1 hour.
Make-ahead: Refrigerate for up to 24 hours.
Meanwhile, using pastry brush, paint melted chocolate on bottom and side of pie shell. Refrigerate until chocolate is hard, about 10 minutes. Layer bananas in pie shell. Top with custard; smooth top. Refrigerate for 4 hours.
Garnish: In bowl, whip cream; whisk in sugar, bourbon and vanilla. Spread on custard, leaving 2-inch (5 cm) border. Sprinkle with shaved chocolate.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 155 mg
- Sugars 30 g
- Protein 8 g
- Calories 498.0
- Total fat 28 g
- Potassium 427 mg
- Cholesterol 153 mg
- Saturated fat 13 g
- Total carbohydrate 56 g
- Iron 14.0
- Folate 28.0
- Calcium 11.0
- Vitamin A 21.0
- Vitamin C 8.0