Mile High Choco Banana Cream Pie Recipes

MILE-HIGH CHOCOLATE PIE

Steps:

• Preheat oven to 350°F. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to recipe or box instructions. Let cool completely.
• Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3-4 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won't fall over when beaters are lifted from bowl and turned upright), about 6 minutes.
• Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4-5 minutes; set aside.
• Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5-6 minutes.
• Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate. Spoon 1/2 cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2 tablespoons crushed chocolate wafers over mousse. Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.
• Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over). Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape. Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)
• Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings. Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces.

NO-BAKE MILE-HIGH BANANA SPLIT PIE

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.

MILE-HIGH BANANA CREAM PIE WITH CHOCOLATE PASTRY

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.

MILE-HIGH CHOCO-BANANA CREAM PIE

Steps:

• Preheat your oven to 350 degrees F.
• In a dry pan over medium heat, put your chopped walnuts and toast them. Stir them often for about 5 minutes or when they start to get that lovely toasted smell and get lightish brown around the edges. *Be careful not to burn them*.
• Set your nuts aside to cool in the fridge, and then peel and slice your bananas about 1/4 inch thick.
• In a medium skillet melt your butter over medium heat.
• Add your bananas and saute them for a few minutes.
• Add the brown sugar, cinnamon and amaretto now and gently stir until sugar melts and the sauce thickens a little bit.
• Turn off the heat and stir in a 1/2 cup of your walnuts into the banana mixture. Set this mixture aside to cool a little.
• Take your tube of sugar cookie dough and press it into the bottom and up the sides of a 9 inch pie pan. Make sure you press in all over to an even thickness, just right up to the top edge of the pan.
• Place your pie crust into the pre-heated oven and let it bake about 10 minutes, or until the edges are browned and the middle is a light brown.
• It will puff up as it bakes, but don't worry it will settle back down into a great pie crust shape after it cools.
• Let your crust cool completely ( I used the fridge to help it along a bit).
• In a big mixing bowl beat your 2 packages of softened cream cheese, the dry pudding mix, and the milk together until smooth, with an electric beater on med-high/high.
• Fold in 1/2 of the container of cool whip into this mixture until well combined.
• Take your cooled banana mixture and spread out on the bottom of your cooled pie crust.
• Mound the chocolate cream mixture on top of the bananas in a sort of dome shape.
• Carefully frost the chocolate mound evenly all over with the other 1/2 of your cool whip.
• Sprinkle with the reserved 1/4 cup walnuts and the chocolate chips.
• You can chill your pie a little first or just dig in now, enjoy! (we ate it immediately, couldn't resist, but it's great colder too).