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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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.
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