Chocolate Banana Cream Pie

Chocolate Banana Cream Pie

This one turned out beautifully and it tasted really good.  Good enough to have seconds and eat the whole thing….but it was kind of a fail on my part because it didn't set right.  Kaylee had missed her school bus and I was kind of in a hurry.  I didn't want to leave it unattended, since it requires constant stirring, but I didn't want her to be late, so I didn't let the custard thicken up as much as I should have.  Needless to say, it didn't keep it's shave very well. However, I'll definitely make this one again, but allow more time and patience.  I think it will turn out fine.

Chocolate Banana Cream Pie

Ingredients (makes 1 - 9 inch deep dish pie)

1 (9 inch) deep dish pie crust, baked and cooled

2/3 cup white sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

4 egg yolks, beaten

2 tablespoons butter

2 large bananas, sliced

2 tsp vanilla

2 (1 ounce) squares bittersweet chocolate (*I used semi-sweet chocolate chips)

2 tablespoons heavy whipping cream

Meringue:

4 egg whites

1/4 teaspoon cream of tartar

1/2 cup white sugar

1/4 teaspoon vanilla extract

Directions

Bake pie crust per package instructions.  Set aside to cool.

Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the pie crust and spread a thin layer evenly across bottom and sides. Let the chocolate cool for at least 15 minutes before layering bananas and filling.

^NOTE: I did this step in the microwave, put chocolate and cream in microwave safe bowl for 40 seconds, stir well and microwave for an additional 20-30 seconds, as needed, and stir until creamy.

In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined.  Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and 1 tablespoon vanilla.

^NOTE:  This is the part I rushed, make sure your mixture is pretty thick before removing.  You may even want to continue heating while stirring in the butter and vanilla, as it caused it to thin a little.

Layer bottom of crust with banana slices and pour half of custard into baked pie shell. Repeat layers using remaining bananas and mix. 

^NOTE:  I used an extra banana and ended with banana on top.

Press plastic wrap over filling to prevent tough layer from forming and refrigerate at least 2 hours, or until set.

Preheat oven to 400 degrees F (200 degrees C.) In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Beat in vanilla extract.

Remove plastic wrap from pie and spread meringue over top, covering completely.  Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.