Laura’s Famous Banana Chocolate Creme Pie

With the holidays coming up, I thought I would share my absolute favorite holiday recipe with you. I am already getting requests for this awesome winter treat, and I’m more than happy to make it for family and friends, it makes such a rich and delicious dessert! It’s my favorite because I typically have all the ingredients on hand, so I can make it without running to the store, and it yields two whole pies with a minimum of effort and a maximum of deliciousness. Also, how can you beat the presentation of a triple-layer creme pie? It makes a gorgeous addition to any holiday meal.

Helpful Hint: Click the title below for a link to a handy printable pdf version of the recipe.

1654431_10154868991840088_5089102162426255925_nLaura’s Famous Banana Chocolate Creme Pie

Again, this recipe is for TWO whole pies. If you only want one be sure to adjust the ingredients, but I sometimes freeze the second for Sunday dinner, or I always have someone I love to gift the second to.

Vanilla Crème Filling

1 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups 2% milk

2 eggs, lightly beaten

3 tablespoons butter

1-1/2 teaspoons Vanilla Extract

2 deep dish pastry shells (9 inches), baked

2 large firm bananas

1 cup heavy whipping cream, whipped

In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

While that is in the fridge chilling, put the pie shell in the oven to bake.

Helpful Hint: I only bake my frozen pie crusts for about 10 or 12 minutes without thawing beforehand. This yields a nice, soft crust that is perfect for creme pie. Remember, dough continues to bake for several minutes when removed from the oven, so channel the perfect chocolate chip cookie, and take the crust out right before it starts to brown.

Next, follow this recipe:

Cocoa Crème Filling

½ c. cocoa

¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)

3 egg yolks

1 ½ c. sugar

¼ tsp. salt

2 c. milk

1 tsp. vanilla

Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir… and stir (10-15 min). Using a heavy bottom pan really helps. You can step away for a minute or two, it doesn’t have to be continuous stirring, as long as it’s on a lower heat, but just keep it up until it thickens.

Remove from heat, add 3 tablespoons of butter and one more tablespoon of vanilla. Mix gently, and pour half into one of the pre-baked pie shells, and half in the other.

Next layer sliced bananas in a thick layer over the top of the chocolate, according to your preference, then spoon or pour the vanilla crème filling over the top of both pies. Refrigerate for six hours.

Helpful Hint: If you need to rush it, pop it in the freezer for a couple of hours.

Finish with meringue or whipped cream on top, if desired.

Happiness and Hoofbeats,

The Gate Girl

Half done, the pre-baked pie shell, filled with the chocolate creme.
Next, topped with the sliced bananas…
10532330_10154870638325088_4898438965397273278_o (1)
And finally the vanilla creme, all that’s left is the whipped cream!

Happiness and Hoofbeats,

The Gate Girl


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