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Chocolate banana cream pie with chocolate graham cracker crust

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Ingredients

Chocolate graham cracker crust
  • 50 1/2 ounce graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1/2 pound butter, melted
  • 1/4 cup cocoa powder
  • 4 ounce bittersweet chocolate, melted
  • Chocolate banana filling
  • 50 1/2 ounce graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1/2 pound butter, melted
  • 1/4 cup cocoa powder
  • 4 ounce bittersweet chocolate, melted
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cup whole milk
  • 3 cup egg yolks, slightly beaten
  • 2 tablespoon butter
  • 2 teaspoon vanilla extract
  • 10 1/2 ounce unsweetened chocolate, chopped fine
  • 4 ounce bananas, sliced into coins
  • Whipped topping
  • 50 1/2 ounce graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1/2 pound butter, melted
  • 1/4 cup cocoa powder
  • 4 ounce bittersweet chocolate, melted
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cup whole milk
  • 3 cup egg yolks, slightly beaten
  • 2 tablespoon butter
  • 2 teaspoon vanilla extract
  • 10 1/2 ounce unsweetened chocolate, chopped fine
  • 4 ounce bananas, sliced into coins
  • 1 container (500 grams) mascarpone cheese
  • 2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Preparation

    Baking Directions:

    Chocolate graham cracker crust: Mix everything together, press into bottom and sides of a 9-inch pie pan (you'll have some left over).

    Bake at 350° for 12 minutes; set aside to cool.

    Chocolate banana filling: In a medium saucepan, combine sugar, cornstarch and salt.

    Stir in milk, blending well.

    Cook over medium heat, stirring constantly, until mixture boils and thickens.

    Boil 2 minutes.

    Remove from heat.

    Blend a small amount of hot mixture into egg yolks to temper them.

    Return egg mixture to saucepan, blending thoroughly.

    Cook until mixture just begins to bubble, stirring constantly.

    Remove from heat; stir in butter, vanilla and chocolate.

    Pour into cooled pie shell, top with banana slices and refrigerate.

    Whipped topping: Whip until stiff, spread over filling and return pie to refrigerator for at least 2 more hours before serving.