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Chocolate Banana Cream Pie


3 bananas, sliced
2 egg yolks, beaten
1 prepared eight inch graham cracker pie crust
2 cups milk, divided
3/4 cup sugar
1/2 cup whipping cream
1/4 cup cornstarch
1/4 cup plus 1 tbsp cocoa
1 tsp vanilla extract
1/4 tsp salt


1. Mix sugar, cornstarch, 1/4 cup of cocoa and salt
in top of a double boiler. Blend in 1/2 cup of the
milk and egg yolks; then stir until smooth.
Stir in the remaining milk.

2. Cook over boiling water stirring constantly until
thickened (5 to 6 minutes).
Remove from heat then stir in vanilla and allow to cool slightly.

3. Arrange a third of the slices of banana in the pie crust.
Spoon half of the chocolate mixture over top of bananas.
Repeat layering cover loosely and place in refrigerator
for 15 to 20 minutes.

4. Beat whipping cream with an electric mixer
at high speed until soft peaks form. Top each serving
with whipped cream and garnish with remaining banana
slices and remaining cocoa.