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Chocolate Banana Cream Pie

TOTAL TIME: Prep: 20 min. + chilling Cook: 5 min. YIELD: 8 servings.
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!

Ingredients

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1-1/2 cups milk
  • 1 cup heavy whipping cream
  • 3 eggs yolks, lightly beaten
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked
  • 4 ounces semisweet chocolate, melted
  • 2 medium firm bananas, sliced
  • Whipped cream and chocolate shavings, optional

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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

1 piece: 396 calories, 24g fat (13g saturated fat), 136mg cholesterol, 225mg sodium, 41g carbohydrate (23g sugars, 1g fiber), 5g protein.

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