Chocolate-Banana Custard Pie

 

Note

Ultrarich chocolate custard makes this classic cream pie over-the-top delicious. If you prefer less sweetness, opt for bittersweet chocolate chips. When shopping for this recipe, be choosy with your bananas. Choose bright yellow bananas with no brown spots (or very few). Overripe ones will be too mushy.

½ (14.1-oz.) package refrigerated pie crusts (such as Pillsbury)

¼ cup all-purpose flour

¼ cup unsweetened cocoa

¼ teaspoon kosher salt

¾ cup, plus 3 tablespoons granulated sugar, divided

6 large egg yolks

2 cups half-and-half

1 cup semisweet chocolate chips

3 teaspoons vanilla extract, divided

5 to 6 medium bananas (about 2 lbs.), divided

2 cups heavy whipping cream

Chocolate shavings or chocolate curls

Preheat oven to 350°F. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place prepared piecrust on a large rimmed baking sheet. Bake 10 minutes. Remove weights and foil; bake until crust is golden brown, 12 to 14 more minutes. Remove from baking sheet, and cool on a wire rack while preparing filling.

Whisk together flour, cocoa, salt, and ¾ cup of the granulated sugar in a medium-size heavy saucepan; set aside. Whisk together egg yolks and half-and-half in a medium bowl. Gradually whisk egg mixture into sugar mixture until well combined. Cook over medium-low, whisking constantly, until it just begins to bubble and is thick enough to hold soft peaks when whisk is lifted, 10 to 12 minutes. Remove saucepan from heat; whisk in chocolate chips and 2 teaspoons of the vanilla. Whisk constantly until chocolate melts and mixture is smooth.

Peel and cut half of the bananas into ½-inch-thick slices on a sharp diagonal. Place bananas in bottom of prepared crust, covering bottom of crust. Pour chocolate mixture over bananas, and smooth with a spoon or offset spatula. Place plastic wrap directly on warm filling, and chill until set, at least 8 hours or up to overnight.

Beat heavy whipping cream and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually add remaining 3 tablespoons sugar; continue beating until soft peaks form, 2 to 3 more minutes. Just before serving, peel and cut remaining bananas into ½-inch-thick slices on a sharp diagonal. Arrange banana slices on chilled pie; top with whipped cream. Garnish with chocolate shavings or curls.

A Southern Living Recipe

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