Chocolate Banana Cream Pie
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1-1/2 cups milk
1 cup whipping cream
3 egg yolks, lightly beaten
1 tablespoon butter
2 teaspoon vanilla extract
1 pastry shell (9 inch), baked
4 squares (1 ounce each) semisweet chocolate, melted
2 medium firm bananas, sliced
Whipped cream and chocolate shavings, optional
In a saucepan, combine sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla.
Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir. Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired. Yield: 6-8 servings.
See more great recipes at: www.havefunbaking.com
And also: www.lovetobakeandcook.blogspot.com
Pairs Well With
My husband loves banana cream pie, and I love chocolate, so I decided to combine the two and the result was better than either one of us could imagine. It is delicious, and has tuned out to be a favorite.