This recipe for chocolate banana cream pie is a combination of British and American recipes. The American part comes from a Californian friend who had tried various recipes, and come up with some good tips. It’s simple, although there are three steps for the crust, filling and topping if making the whole recipe from scratch. This time, I used a ready-made chocolate cookie crust. If you want to skip making custard, you can use Jell-O instant vanilla or chocolate pudding mix instead. The end result is a creamy, decadent dessert that is not too sweet.
Ingredients
Crust
180 g coarse chocolate cookie crumbs
45 g dark brown sugar
85 g unsalted butter, melted
Filling
700 ml whole milk
4 large egg yolks
1 tsp vanilla essence
100 g sugar
60 g corn flour (corn starch)
1/4 tsp salt
3 ripe bananas, peeled and sliced 1/2 cm thick
Topping
350 ml double cream, whipped to soft peaks
2 Tbsp sugar
A few drops vanilla essence
20 g dark chocolate for grating
Instructions
Crust
Preheat oven to 180C/gas 4.
First, melt butter and sugar together in a saucepan over medium heat. Then add cookie crumbs and stir to combine. Press the crumb mixture onto the bottom and up the sides of a 23-cm pie dish. Finally, bake crust 10 to 12 minutes. Set aside to cool.
Topping
First, heat the milk over medium heat until warm, but not boiling. Then remove from heat.
Quickly, beat the egg yolks in a large bowl until they start to froth. Slowly whisk the warm milk into the yolks and add the vanilla.
Next, whisk sugar, corn flour and salt together in a heavy saucepan. Over medium heat, gradually whisk in the egg, milk, and vanilla mixture to the dry ingredients until custard thickens, about 6 minutes. Remove from heat.
Finally, transfer the custard to large bowl. Cover bowl with plastic wrap and cool completely in refrigerator, about 2 hours.
When custard has chilled, peel the bananas and slice into 1/2 cm thick slices. Either, mix into the custard or layer them on top of the custard.
Filling
In a mixing bowl, make the topping by whipping cream with sugar and vanilla in a mixer at high speed until soft peaks form.
First, spread the custard over bottom of the prepared crust. Top with whipped cream mixture. Then grate some chocolate on top for decoration Refrigerate until ready to serve.
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