For Oscar's actual birthday, the one on his birthday, not the family party or the party with his friends, he requested banana cream pie. His Uncle Eddie makes a mean banana cream pie, and Oscar wanted one for his birthday. Because Oscar is such a chocolate lover, I decided to stray from the traditional and make a chocolate pudding instead of the usual vanilla one and make the crust chocolate, too.
It was divine. I love the combination of the cool sweetness of the pudding and the cream with the texture of the crust. And one of the great things about this recipe is that if you tire of making it half way through, stop after you make the pudding and serve it just like that.
But if you do get all the way through, it makes a great birthday pie.
Second Helping: Vanilla Bean Pudding
Chocolate Banana Cream Pie
Serves 8
about 1 hour preparation time, plus 3 1/2 hours to chill
for the pudding:
2 cups whole milk
1/2 cup evaporated milk
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup cocoa powder
4 large egg yolks
1 teaspoon vanilla extract
for the crust:
4 tablespoons butter
2 cups crushed chocolate cookies (I used Newman's chocolate alphabet cookies)
to finish the pie:
2 bananas
1 cup heavy cream
2 teaspoons sugar
1/2 teaspoon vanilla
Mix the whole milk and evaporated milk together in a large measuring cup. In a medium sauce pan set off of the stove, mix the sugar, cornstarch, salt, and cocoa powder. Add the milk and evaporated milk in a slow, steady stream, whisking constantly. Whisk in the egg yolks. Heat the mixture over medium heat, and whisk constantly until the mixture simmers and thickens, about 10 minutes.
Set a strainer over a bowl and pour the thickened pudding into the strainer. Mash and stir the pudding to push it through the strainer. Cover the pudding with plastic wrap by placing the wrap right onto the surface of the pudding so that it does not form a skin. Let it cool in the refrigerator for about half an hour.
To make the crust, melt the butter and pour it over the cookie crumbs. Mix thoroughly. Press the cookie mixture into a 9-inch pie plate.
When the pudding has cooled, pour half of it into the crust. Place an even layer of bananas on top and then cover with the remaining pudding. Let the pie chill in the refrigerator until it has cooled completely and has set, about 3 hours.
Just before serving, whip the heavy cream. Add the sugar and vanilla and whip until the cream forms soft peaks. Spread the whipped cream over the top of the filling. Slice the remaining banana and arrange it over the top of the whipped cream in the pattern of your choice. Serve immediately.
Mmm...this looks wonderful and so nice to see something other than a cake for celebrating!
Posted by: Jan (Family Bites) | April 12, 2010 at 09:57 PM