Ingredients with Measurements:
- 1 pre-made pie crust
- 3 ripe bananas, sliced
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 cups whole milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Pie dish
- Mixing bowl
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place the pre-made pie crust in a pie dish and set aside.
3. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt.
4. Gradually whisk in the milk until smooth.
5. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
6. Remove from heat and stir in the chocolate chips until melted and smooth.
7. In a separate mixing bowl, beat the egg yolks until pale and thick.
8. Gradually whisk in the chocolate mixture until well combined.
9. Stir in the vanilla extract.
10. Arrange the sliced bananas on the bottom of the pie crust.
11. Pour the chocolate mixture over the bananas.
12. Bake for 20-25 minutes, or until the filling is set.
13. Remove from oven and let cool to room temperature.
14. In a separate mixing bowl, beat the heavy cream until stiff peaks form.
15. Spread the whipped cream over the top of the pie.
16. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 395
Fat: 24g
Saturated Fat: 14g
Cholesterol: 103mg
Sodium: 178mg
Carbohydrates: 44g
Fiber: 3g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- Graham cracker crust can be used instead of pre-made pie crust.
- Milk chocolate chips can be used instead of semi-sweet chocolate chips.
- Whipped topping can be used instead of heavy cream.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the filling.
- Use a gluten-free pie crust for a gluten-free version.
- Add a layer of sliced strawberries or raspberries on top of the bananas.
Tips and tricks:
- Make sure the chocolate mixture is fully cooked and thickened before pouring it into the pie crust.
- Let the pie cool to room temperature before adding the whipped cream.
- Use a piping bag to pipe the whipped cream onto the pie for a decorative touch.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds, or until warm.
Presentation ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
- Shaved chocolate
- Sliced bananas
- Whipped cream
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the filling is too thin, cook it for a few more minutes until it thickens.
- If the whipped cream is too runny, chill the mixing bowl and beaters in the refrigerator before whipping the cream.
Food safety advice:
- Make sure to fully cook the chocolate mixture to avoid any risk of foodborne illness.
- Store leftover pie in the refrigerator to prevent spoilage.
Food history:
Chocolate banana pie is a classic dessert that has been enjoyed for many years. The combination of chocolate and bananas is a popular flavor pairing that has been used in many different desserts, including cakes, cupcakes, and pies.
Flavor profiles:
This pie has a rich and creamy chocolate filling with a sweet and slightly tangy flavor from the bananas. The whipped cream on top adds a light and fluffy texture to the dessert.
Serving suggestions:
Serve the pie chilled with a dollop of whipped cream on top.
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Taste: Rich, Creamy, Chocolaty, Sweet, Banana, Banana-Flavored