Chocolate Swirl Banana Cream Pie Recipes

CHOCOLATE BANANA CREAM PIE

Steps:

• Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
• Arrange banana slices over chocolate.
• Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.
• Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.

CHOCOLATE BANANA CREAM PIE

Steps:

• Heat oven to 350ºF.
• Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake 8-10 minutes or until light golden brown. Cool completely.
• Arrange banana slices over bottom of pie crust. Combine all remaining filling ingredients except whipped cream in bowl. Beat at medium speed, scraping bowl occasionally, until mixture is smooth and thickened. Reserve 1/4 cup filling mixture.
• Pour remaining filling mixture over bananas in pie crust. Carefully spread 1 cup whipped cream over pie. Drop reserved pudding mixture by teaspoonfuls over whipped cream. Gently swirl pudding into whipped cream using spatula or knife. Refrigerate at least 1 hour.
• Garnish pie with additional whipped cream, banana slices and chocolate curls at serving time, if desired. Store refrigerated.

QUICK CHOCOLATE BANANA CREAM PIE

Steps:

• Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool.
• Line the baked and cooled pie shell with a layer of chocolate pudding, half of the prepared amount. Add a layer of bananas. Top with remaining prepared instant chocolate pudding and remaining bananas. Cover the top with a giant swirl of whip cream from the spray can, starting at the center and working out. Shave a chocolate bar with a vegetable peeler and top pie with shavings. Serve immediately.

CHOCOLATE-SWIRL BANANA CREAM PIE

Steps:

• Whisk the eggs in a medium bowl. Whisk in 2/3 cup of sugar, the flour and the salt. Scald the milk in a medium saucepan. Whisking constantly, add the milk to the egg mixture. Pour the mixture back into the pan, place over medium heat and keep stirring until it comes to a boil, about 8 minutes.
• Scrape the mixture into a bowl and stir in 2 teaspoons of vanilla and the butter. Place a sheet of plastic wrap directly on the custard and refrigerate or place over a bowl of ice until cold.
• Put the chocolate and 1/2 cup of cream in a double boiler over hot but not simmering water. Stir often until chocolate is melted and mixture is smooth. Remove from heat and stir in the rum. Set aside 3 tablespoons of the mixture.
• Arrange half of the bananas in a single layer in the pie shell. Cover with half of the custard. Dab half of the chocolate mixture, by spoonfuls, over the custard. Use a butter knife to swirl the chocolate into the custard. Top with another layer of bananas. Cover with the remaining custard and swirl the other half of the chocolate into it.
• Whip 1 cup of cream to soft peaks. Add 2 tablespoons of sugar and 1 teaspoon of vanilla and whip until cream just holds a firm peak. Spread the whipped cream over the pie.
• Warm the reserved chocolate if necessary to get a pourable consistency. Drizzle or pipe the chocolate over the whipped cream. Refrigerate for several hours before cutting.

CHOCOLATE BANANA CREAM PIE

Steps:

• 1.To prepare the crust: Lightly dust a 9-inch-diameter glass pie dish with cocoa powder or confectioners' sugar. Melt the butter and chocolate together in a heavy small saucepan over very low heat. Pulse the cookies and sugar in a food processor until the mixture resembles coarse sand. Pulse in the melted chocolate-butter mixture until evenly moistened. Press the crumb mixture evenly into the bottom and up the sides of the dish. Freeze until firm, about 30 minutes.
• 2.Peel and halve each banana, slice each in half lengthwise. Arrange the bananas cut-side down in concentric circles, on the crust.
• 3.To prepare the custard: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Vigorously whisk in the yolks, and both milks until smooth. Add the vanilla seeds and pod to the pot. Cook over medium heat, stirring constantly, until mixture starts to thicken and simmer, and reaches about 160 degrees F, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from heat, remove the vanilla pod and pour or spread the custard evenly over the bananas. Chill for 2 hours and up to overnight.
• 4. To prepare the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until just stiff peaks form. Gently fold in the sour cream, then spoon onto pie to cover the custard. Serve immediately or chill for up to 4 hours.

CHOCOLATE BANANA CREAM PIE

Steps:

• In a saucepan, combine the 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.

CHOCOLATE CHIP BANANA CREAM PIE

Steps:

• Cut cookie dough in half widthwise. Let 1 portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in 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 egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and 1 teaspoon vanilla., Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled.

OLD-FASHIONED BANANA CREAM PIE WITH CHOCOLATE PASTRY

Steps:

• To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend.
• Add butter, whirl, or rub in with our fingers until fine crumbs form.
• Add egg yolk and vanilla; whirl or mix with a fork until blended.
• Lightly spray 9-inch pie pan with non-stick spray. Pour mixture into pan and press evenly over bottom, up sides and across rim. Pinch in decorative edge, or press with tines of fork.
• Bake in 350°F oven just until crust is slightly darker around edges, 15 to 18 minutes.
• Let cool on a rack at least 1 hour.
• To make filling: In a 2-quart pan, combine ¾ cup sugar, cornstarch, and salt.
• Add milk and whisk to blend.
• Whisk over medium heat until mixture boils and thickens.
• Do not scorch.
• Remove from heat.
• In a small bowl, beat egg yolks to blend.
• Stir about ½ cup of the hot milk mixture into yolks, then add this mixture back it pan.
• Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes.
• Remove from heat and stir in butter and 1 teaspoon vanilla.
• Spread a thin layer of warm custard over bottom.
• Peel bananas and slice half into pie, covering bottom evenly.
• Pour half the warm custard evenly over bananas.
• Repeat to layer remaining bananas and custard.
• Cover surface of custard with plastic wrap.
• Chill until cold, at least 2 hours.
• In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks.
• Mound on pie and swirl to cover.
• Top with chocolate shavings, if desired.