Tasty Tuesdays: Chocolate Covered Banana Cream Pie

Welcome to Tasty Tuesdays!

I'm back from a wonderful week of vacation on the shores of Lake Michigan.



I made this pie while on vacation for my family.  This is a perfect pie to make during the hot days of summer bacause it is refridgerated and other than the crust, no baking is required.  We all liked the pie, but agreed that it was really rich { something that really doesn't bother me! }.

{ original recipe from the June 2012 issue of Womans Day Magazine.  Click HERE to see it }

Ingredients:

- 30 chocolate wafer cookies, such as Nabisco Famous Wafers { I used chocolate graham crackers }

- 5 tablespoons unsalted butter, melted

- 8 ounce bittersweet chocolate, chopped into small pieces

- 1/4 cup cornstarch

- 1/4 teaspoon kosher salt

- 1/2 cup sugar

- 2 tablespoons sugar

- 3 cups whole or skim milk

- 4 large egg yolks

- 3 bananas

- 1 cup heavy cream

- Cocoa, for dusting, optional

1.  Heat oven to 375 degrees.  Place wafers or graham crackers in gallon ZipLoc bag and seal.  Use a rolling pin to crush crackers into crumbs.  Place crumbs in bowl and add melted butter.  Stir until crumbs are coated with butter.  Press mixture into 9 inch pie plate.  Bake in oven for 10 - 12 minutes.  Remove and set aside.

2.  Meanwhile, melt the chocolate in the microwave according to package directions.

3.  In a medium saucepan, whisk together the cornstarch, salt and 1/2 cup sugar. Add the milk and whisk until fully incorporated; whisk in the egg yolks. Over medium-low heat, whisking often, bring the mixture to a simmer (it will take 12 to 15 minutes). Continue to simmer, gently whisking, until the mixture has thickened, 2 minutes more. Remove from heat and whisk in the chocolate until fully incorporated.

4.  Pour half the chocolate pudding mixture into the crust. Cut the bananas in half lengthwise and arrange them cutside down across the pie, cutting the ends as necessary to fit. Top with the remaining pudding and smooth the top. Place a piece of plastic wrap directly onto the surface and refrigerate until chilled, at least 4 hours and up to 1 day.

5.  Ten minutes before serving, using an electric mixer, beat the cream and remaining 2 Tbsp sugar in a large bowl until stiff peaks form. Spread the whipped cream over the pie. Dust with cocoa, if desired.

I didn't take any pretty pictures of the pie when I served it, but you can get the idea with this next photos.  See the bananas inside?  Yum!



What did you cook this week?

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