Name: Creamy Chocolate-Banana Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Pastry for single-crust pie -; 2/3 cup plus 1/4 cup sugar, divided -; 1/2 cup all-purpose flour -; 1 envelope unflavored gelatin -; 1-1/4 cups half-and-half cream -; 3 large egg yolks, lightly beaten -; 1 cup sour cream -; 1 teaspoon rum extract -; 1 teaspoon vanilla extract -; 1 ounce unsweetened chocolate, melted -; 4 medium bananas, sliced -; 1/2 cup heavy whipping cream -; Shaved unsweetened chocolate, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Chocolate-Banana Pie

1. Pastry for single-crust pie -

2. 2/3 cup plus 1/4 cup sugar, divided -

3. 1/2 cup all-purpose flour -

4. 1 envelope unflavored gelatin -

5. 1-1/4 cups half-and-half cream -

6. 3 large egg yolks, lightly beaten -

7. 1 cup sour cream -

8. 1 teaspoon rum extract -

9. 1 teaspoon vanilla extract -

10. 1 ounce unsweetened chocolate, melted -

11. 4 medium bananas, sliced -

12. 1/2 cup heavy whipping cream -

13. Shaved unsweetened chocolate, optional -

How to cook deliciously - Creamy Chocolate-Banana Pie

1. Stage

On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.

2. Stage

Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack.

3. Stage

Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes.

4. Stage

Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours.

5. Stage

Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.