|
The Cook Stove / Deserts & Breads
Chocolate Banana Cream Pie
½ cup sugar
¼ cup corn starch
¼ teaspoon salt
1½ cups milk
1 cup whipping cream
3 egg yolks, lightly beaten
1 tablespoon butter
2 teaspoons vanilla extract
1 pastry shell (9 inch), baked
4 squares (1 oz. Each) semisweet chocolate, melted
2 medium firm bananas, sliced
Whipped cream and chocolate shavings, optional
|
In a saucepan, combine sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount of egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour half into the pastry shell; cover and refrigerate for 1 hour. Do not stir. Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least two hours. Garnish with whipped cream and chocolate shavings if desired.
|
|
|
|
|
|
|
