Banana Cream Pie
A think layer of chocolate lines the flaky crust maintaining texture and adding flavor, topped with a thick layer of rich banana cream, delightful bits off toffee and homemade whipped cream that tastes like a dream!
Servings: 8
Ingredients
Crust
- 1 pie crust baked
- ¾ cup semi-sweet chocolate chips
Filling
- 2 cups whole milk
- 1 tablespoon vanilla extract
- ½ cup white granulated sugar
- ¼ cup cornstarch sifted
- 4 large egg yolks
- ½ teaspoon salt
- 4 tablespoons unsalted butter softened and sliced into 4 parts
- 3 ripe bananas sliced
Topping
- ¾ cup toffee bits divided
- 1½ cups heavy cream
- ½ cup powdered sugar
Garnish
Instructions
Crust
- In a small microwavable bowl, melt chocolate chips in 15 second increments, stirring in between, until smooth. Spread onto the bottom of baked pie crust, transfer to refrigerator and allow to set.1 pie crust, ¾ cup semi-sweet chocolate chips
Filling
- In a medium saucepan over medium heat, add milk and vanilla. Whisk to combine until just below a boil when bubbles begin to form, approximately 3 minutes. Remove from heat.2 cups whole milk, 1 tablespoon vanilla extract
- Meanwhile, in a large mixing bowl or stand mixer fitted with the whisk attachment, add sugar, cornstarch, egg yolks and salt. Beat on low speed until just combined.½ cup white granulated sugar, ¼ cup cornstarch, 4 large egg yolks, ½ teaspoon salt
- On low speed, gradually, in a stream, beat in ⅓ hot milk mixture into yolk mixture to avoid curdling egg yolks. Repeat ⅓ at a time until just incorporated.
- Return mixture to saucepan, whisking continuously until a thick pastry cream forms (about 4 minutes). Whisk in butter until smooth. Remove from heat.4 tablespoons unsalted butter
- Using a spatula, fold in sliced bananas.3 ripe bananas
- Transfer mixture to a medium-sized bowl. Cover tightly with plastic wrap to avoid browning and refrigerate 30 minutes.
Topping
- Pour cream mixture into prepared chocolate lined crust. Top with ½ cup toffee bits. Cover tightly with plastic wrap and chill 1+ hours or overnight.¾ cup toffee bits
- In a large mixing bowl or stand mixer fitted with the beater attachment, beat heavy cream on low, gradually increasing speed until stiff peaks form. Gradually blend in powdered sugar. Spread onto pie or serve as a garnish and sprinkle with remaining toffee bits.1½ cups heavy cream, ½ cup powdered sugar
Notes
Purchase bananas that are bright yellow, with light brown spots on the surface. Slice just before folding into the custard to prevent browning.
Storage Notes
Cover with plastic wrap and refrigerate up to 3 days. To freeze, omit whipped cream and toffee. Allow pie to cool. Cover in plastic wrap and freeze up to 1 month. To serve, remove from the freezer the night before serving and place in the fridge. When ready to serve, top with fresh whipped cream and toffee crumbles.Nutrition
Calories: 608kcal | Carbohydrates: 58.35g | Protein: 7.17g | Fat: 39.08g | Saturated Fat: 21.6g | Cholesterol: 182.12mg | Sodium: 334.17mg | Potassium: 398.51mg | Fiber: 3.07g | Sugar: 35.52g | Vitamin A: 1109.23IU | Vitamin C: 4.12mg | Calcium: 127.94mg | Iron: 1.98mg