Are you craving a dessert that's both incredibly rich and surprisingly easy to make? Look no further! This Banana Cream Chocolate Pie recipe is the perfect blend of creamy banana filling and decadent chocolate, all nestled in a flaky pie crust. It's a showstopper dessert that's surprisingly simple to whip up, making it ideal for both weeknight treats and special occasions. This recipe is a fantastic addition to your collection of easy recipes and healthy meals (with a little indulgence, of course!). Get ready to impress your friends and family with this homemade cooking masterpiece!
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
For the Banana Cream Filling:
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, finely chopped
Instructions:
Make the Pie Crust:
- Whisk together flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork to prevent bubbling.
- Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until lightly golden. Let cool completely.
Prepare the Banana Cream Filling:
- In a medium saucepan, whisk together the mashed bananas, sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. This should take about 3-5 minutes.
- Reduce heat to low and simmer for 1 minute, stirring constantly.
- Remove from heat and gradually whisk in the beaten eggs and vanilla extract.
- Pour the filling into the cooled pie crust. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set.
Make the Chocolate Ganache:
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour over the chopped chocolate. Let stand for a few minutes, then whisk until smooth and glossy.
- Pour the ganache over the chilled banana cream filling and spread evenly.
- Refrigerate for at least 30 minutes before serving to allow the ganache to set.
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar in the banana cream filling.
- Add a pinch of cinnamon or nutmeg to the banana cream filling for a warm spice note.
- Use a store-bought pie crust to save time.
- Top the pie with whipped cream and chocolate shavings for extra decadence.
- For a healthier option, use less sugar and substitute some of the milk with almond milk.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. A general estimate suggests approximately 400-500 calories, 20-25g of fat, and 50-60g of carbohydrates per slice. For precise nutritional data, use a nutrition calculator with your exact ingredients.
This Banana Cream Chocolate Pie is a delicious and relatively easy dessert recipe perfect for any occasion. It’s a delightful combination of textures and flavors that will leave you wanting more. Enjoy!