Chocolate Dipped Banana Cream Pie
Bananas are a favourite at our house. Chocolate Dipped Banana Cream Pie combines two of our favourite things, bananas and chocolate. The custard is luscious and thick; in the middle of the pie the banana surprise adds texture and flavour.
This pie is decadent; the top has bananas dipped in chocolate. At my house, that is dangerous; everyone wants to pick-off the chocolate covered bananas. These I put on just before serving.
The pie crust for this pie combines melted and whipped shortening, milk and canola oil. The little bit of yogurt gives lift and softness to the dough. Today the dough for Chocolate Dipped Banana Cream Pie comes together by hand. It is easy to roll out between two sheets of wax paper. I made a double batch. The second half of the dough goes into the refrigerator; this will last a few days. When I am ready to roll out another pie, I will take it out and let it sit for 30 minutes before rolling.
I sift the flour for the crust.
Add the yogurt to the oil.
Mix everything lightly with a fork.
Bring it together and don’t over mix.
After it rests, roll between two sheets of wax paper.
The wax paper helps put the crust into the pie dish.
I have enough for two pies. The left-over dough may be refrigerated.
The dry ingredients for the custard.
After the eggs go into and the custard cooks.
Once the custard thickens, remove it from the element and add the butter and vanilla.
The crust has cooled and it is ready for the custard.
I layer the bananas and custard into the crust.
I dip bananas and strawberries into chocolate and let the chocolate harden before I decorate.
The finished product has chocolate coated bananas, raspberries and piped whipped cream.
Chocolate Dipped Banana Cream Pie
Bring bananas and chocolate to your table.
Ingredients
The Pie Dough
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 cup milk
- 1 tbsp yogurt
- 1/4 cup canola oil
- 1/4 cup softened shortening
- 6 tbs cold water
The Custard and filling
- 4 tbsp cornstarch
- 3/4 cup sugar
- pinch salt
- 1 1/2 cups milk
- 1/2 cup light cream
- 2 eggs
- 1 tsp vanilla
- 1 tsp butter
- 1 large banana 1 thinly sliced
The Garnish
- 1 large banana thinly sliced
- 1/2 cup chocolate chips melted
Instructions
The Pie dough
-
Sift the flour and baking powder into a large bowl.
Add the salt.
In another bowl add the canola oil, the softened shortening and the milk. Beat until all together. Add yogurt and continue beating.
Make a well in the middle of the dry ingredients and place in the wet.
Mix with a fork.
Add the cold water, one tbsp at a time until the dough comes together.
Put the dough onto a piece of wax paper. I put a little water on my counter to help hold down the wax paper.
Knead the dough a few times and divide into two pieces.
This recipe makes two 9 inch pie crusts.
Place another piece of wax paper on top of the dough and roll out from centre.
Remove the top piece of paper and invert the pie plate over the dough.
Carefully invert the pie plate and remove the wax paper.
Adjust the dough.
Prick the dough with a fork.
Put the crust into the oven at 425 F for 12- 15 minutes.
Remove from the oven and completely cool.
The Custard
-
Put the eggs into a bowl and whisk.
Whisk the cornstarch, sugar, salt and milk in a pot.
Place over medium heat.
Continue to whisk and stir until it comes to a boil.
Remove from heat and pour slowly into the beaten eggs.
Careful not to scramble the eggs; it is important to pour in a slow steady stream while whisking.
Return the mixture to the heat until thickened.
Remove and pour into a bowl.
Cool completely before filling pie crust.
The Assembly
-
Pour half the cooled custard into the cooled pie crust.
Cut the banana into thin slices and place over the first layer of custard.
Pour the remainder of the custard over the bananas.
Garnish with the chocolate covered banana chunks.
The Garnish
-
Cut 1 large banana into chunks.
Melt 1/2 cup of dark chocolate chips.
Dunk the banana chunks into the chocolate with a toothpick.
Put on a rack to harden.
