Chocolate Banana Cream Pie:
Divide prepared vanilla custard in half. Pour half of the custard into pastry shell. Gently stir 4 ounces melted semisweet chocolate into remaining custard. Cover and refrigerate both for 30 minutes. Arrange bananas over vanilla custard; gently spoon chocolate custard over top. Proceed as directed.
Favorite Banana Cream Pie Tips
Does banana cream pie need to be refrigerated?
Yes, banana cream pie needs to be refrigerated. Cream pies
contain egg and dairy ingredients, so they must be refrigerated. This is both for food safety reasons and to retain their shape, texture and consistency—plus that cool, creamy flavor that makes them special.
How do you make pie crust from scratch?
Don’t be daunted by pie crust! Follow our instructions on how to make a flaky, tender pie crust
. It'll make your banana cream pie even more delicious.
My banana cream pie is runny. What happened?
Runny banana cream pie usually results when the custard, or pudding, in the filling is not cooked until it is thick enough. As the recipe states, once it reaches a thick and bubbly stage while cooking, it is important to continue to cook and stir the mixture for 2 minutes longer. Your pudding should reach a point where, if you coat the back of your spoon with a thin layer and draw a line through it with your finger, a clear path should remain and not fill in.
How long will banana cream pie last?
Banana cream pie will keep for 3-4 days, stored in the refrigerator and covered loosely with foil or plastic wrap. For more pie tips, check out our ultimate guide to pie
Dough for single-crust pie
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
1 piece: 521 calories, 30g fat (18g saturated fat), 129mg cholesterol, 406mg sodium, 57g carbohydrate (35g sugars, 1g fiber), 8g protein.