CHOCOLATE BANANA CREAM PIE
My husband loves banana cream pie, and I like chocolate, so I combined the two. It's our favorite dessert, which means I get a lot of practice making it!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 225mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
OLD-FASHIONED BANANA CREAM PIE WITH CHOCOLATE PASTRY
MMMmmmm. Found this recipe in my local grocer's flyer. Love the banana and chocolate combo. The crust stuck in the pan a bit when I made it, thus the suggestion to lightly spray the pan before you start. Preparation does not include chilling time of about 2 hours.
Provided by SharleneW
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 17
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.
MILE-HIGH CHOCOLATE CREAM CHEESE PIE
This chocoholics dream comes from a February 1979 issue of Houston Home/Garden that featured chocolate.
Provided by Leslie in Texas
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Crust:.
- Combine the pecans with the graham cracker crumbs,sugar and cinnamon until well mixed.
- Add the melted butter and stir again until all the mixture is moistened.
- Place in a 9 inch pie plate and pat firmly with fingers or the back of a spoon to coat the bottom and sides evenly.
- Bake in a preheated 375 degree oven until the crust is firm to the touch and lightly browned, about 8 to 10 minutes.
- Allow to cool completely before filling.
- Filling:.
- Cut the chocolate in small pieces and place in the top of a double boiler over simmering water. Stir constantly until the chocolate mixture begins to melt.
- Remove from heat and stir until the chocolate is melted and is completely smooth and shiny. Set aside to cool.
- With an electric mixer, beat the cream cheese until very smooth.
- Add the vanilla and 1/4 cup sugar and continue to beat again until smooth.
- Scrape the bottom and sides of the bowl often to make sure the ingredients are well combined.
- Beat 2 egg yolks, one at a time.
- When smooth, pour in the cooled chocolate and beat until well blended.
- In another bowl, beat the egg whites with the cream of tartar until they form soft peaks.
- Gradually add the sugar and beat until a very shiny, stiff meringue has formed.
- In a chilled bowl, whip the cream with chilled beaters until if forms a firm, but not stiff, peak.
- Carefully fold the cream into the chocolate mixture and then fold in the meringue.
- Mound the filling in the prepared crust so that is highest in the middle.
- Refrigerate at least 4 hours or overnight.
- Topping:.
- Just before serving, in a chilled bowl with chilled beaters, whip the cream with the vanilla and sugar.
- When soft, firm peaks are formed, ice the pie.
- A third of the cream may be placed in a pastry bag and used to decorate the edges.
- Top with the chocolate curls and serve.
MILE-HIGH BANANA CREAM PIE WITH CHOCOLATE PASTRY
Chocolate pastry is filled with a luscious banana-custard mixture, mounded high with whipped cream, and topped off with chocolate curls.
Provided by Allrecipes Member
Time 2h15m
Yield 10
Number Of Ingredients 18
Steps:
- CHOCOLATE PASTRY: In a food processor or a bowl, combine 1 cup all-purpose flour, 1/4 cup sugar, 3 tablespoons unsweetened cocoa, and 1/4 teaspoon salt; whirl or mix to blend. Add 1/2 cup (1/4 lb.) butter or margarine, cut into chunks; whirl or rub in with your fingers until fine crumbs form. Add 1 large egg yolk and 1/2 teaspoon vanilla; whirl or mix with a fork until blended. Pour mixture into a 9-inch pie pan and press evenly over bottom and up sides to edge of rim. Bake in a 350 degree regular or convection oven just until crust is slightly darker around edges, 18 to 20 minutes. Let cool on a rack at least 1 hour.
- In a 1 1/2- to 2-quart pan, combine 3/4 cup sugar, cornstarch, and salt. Add milk and whisk to blend. Whisk over medium heat until mixture boils and thickens, taking care not to scorch. Remove from heat.
- In a small bowl, beat egg yolks to blend. Stir about 1/2 cup of the hot milk mixture into yolks, then stir mixture back into 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.
- Peel bananas. Slice half into chocolate pastry, 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 2 tablespoons sugar and 1 teaspoon vanilla until mixture holds soft peaks. Mound on pie and swirl to cover decoratively. Top with chocolate curls, if desired.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 48.6 g, Cholesterol 169.9 mg, Fat 24.1 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 14.4 g, Sodium 235 mg, Sugar 29.7 g
CHOCOLATE BANANA CREAM PIE
A creamy layered pie; the layers include chocolate, bananas, and vanilla pudding with coconut. Easy, and very yummy.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 373.1 calories, Carbohydrate 46.7 g, Cholesterol 7.6 mg, Fat 20 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 12.2 g, Sodium 400.2 mg, Sugar 28.2 g
NO-BAKE MILE-HIGH BANANA SPLIT PIE
Enjoy the gleam in your children's eyes when you unveil this pie made with layers of banana pudding, chocolate fudge sauce and whipped topping.
Provided by BETTYBOP
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
- In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
- Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
- In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 59 g, Cholesterol 2.2 mg, Fat 17.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 379.5 mg, Sugar 41.3 g
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- In a bowl, with a mixer on high speed, beat whipping cream and remaining 2 tablespoons sugar and 1 teaspoon vanilla until mixture holds soft peaks. Mound on pie and swirl to cover decoratively. Top with chocolate curls, if desired.
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