Banana Cream Pie

Banana Cream Pie

Info

Rating
Calories
472.0
Protein
5.0
Sodium
196.0
Fat
28.0

Description

Few travel experiences are more American than eating dessert at a roadside diner. My order? A slice of banana cream pie: the topping whipped high, the creamy filling offering comfort far from home. To elevate this classic in my own kitchen, I add sliced bananas to the hot (and simple) custard to infuse it with flavor. And did I mention chocolate's involved? It's my take on diner deluxe. —Janet Taylor McCracken

Ingredients

2 ounces bittersweet chocolate
2 teaspoons vegetable oil
Prebaked 9" pie crust
3 large egg yolks
1/2 cup sugar
3 tablespoons cornstarch
Pinch of salt
2 cups whole milk
2 tablespoons unsalted butter
2 teaspoons vanilla extract
3 sliced bananas
1 cup chilled heavy cream
2 tablespoons sugar
1/4 teaspoons vanilla extract

Directions

  1. Melt 2 ounces bittersweet chocolate with 2 teaspoons vegetable oil and brush over a prebaked 9" pie crust; chill until set. Meanwhile, whisk 3 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of salt in a medium saucepan, off heat, until smooth. Gradually whisk in 2 cups whole milk. Whisking constantly, bring to a full boil over medium heat and boil until thickened, about 1 minute. Remove from heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract. Fold in 3 sliced bananas and let cool slightly. Pour filling into prepared pie crust, cover with plastic wrap, and chill until firm, at least 3 hours and up to 1 day. Beat 1 cup chilled heavy cream with 2 tablespoons sugar and 1/4 teaspoons vanilla extract until firm peaks form; spoon over pie and swirl decoratively.

Tags

    Milk/Cream Dessert Banana Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
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