I love chocolate and cream together. Nothing can beat it!
This is the second time I've made a Banana Cream Pie with chocolate crust. And I prefer this recipe the best. The bananas were smooth and silky as opposed to slimy.
I'm still on the trail of perfecting crust, so the pie is more like a giant cookie that I left in the fridge over night.
The filling is 2 bananas layered on the pie crust, then drizzled with custard and sliced almonds over top.
Custard Filling Recipe
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 eggs, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
2 large firm banana
In a large saucepan, combine the sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 eggs, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
2 large firm banana
In a large saucepan, combine the sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.
After the filling is cooled I topped everything with a generous amount of whipped cream.
mmm...one of my new favourites.
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