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Banana Cream Pie with Chocolate Lining

Banana Cream Pie with Chocolate Lining

Jen

Jen

I do not have the willpower to turn down a piece of this pie, no matter how full I am... it's that good.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.
  2. Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.
  3. 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 graham-cracker crust. Let the chocolate cool for at least 15 minutes.
  4. Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.
  5. In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.
  6. Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.
  7. Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.
  8. Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.
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Reviews

Jennifer
30

Jennifer

5/9/2003

this pie turned out great, although I made several changes (kind of combining it with another recipe on this site). First, I made a Vanilla Wafer cookie crust rather than graham crackers, and doubled the chocolate layer. Then, after making the filling I mixed in flaked coconut, using vanilla instead of whiskey. I then made a top layer using Cool Whip, and sprinkled with toasted coconut. Before serving, I decorated each serving with chocolate sauce. YUM!!!

Maggie
26

Maggie

1/29/2003

Excellent flavor! However, the crust fell apart, so I used another recipe for a graham cracker crust (1-1/2 cups graham cracker crumbs + 6 Tbsp. butter + 1/2 cup granulated sugar). The bittersweet chocolate/heavy cream mixture was not enough, so I had to double it. I used Irish cream liqueur instead of Irish whiskey, and instead of topping the pie with 1 cup heavy whipping cream (whipped), I used lite whipped topping (like Cool Whip).

LISAHI829
16

LISAHI829

1/13/2004

this is THE BEST banana pudding ever!!i made it for my husband as dessert for valentines day and it was a hit! note: plan to make it a day ahead because the flavors intensify the next day!!ANOTHER KEEPER, thanks !!

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