A billowy whipped cream topping reveals decadent layers when this beautiful pie is sliced.
Chocolate Banana Cream Pie
Makes 1 (10-inch) pie
- 1 (14.1-ounce) package refrigerated piecrusts
- 2 teaspoons water
- 2 (4-ounce) packages bittersweet chocolate baking bars, finely chopped
- 1 cup heavy whipping cream
- 6 tablespoons unsalted butter, divided
- ⅔ cup sugar
- ¼ cup all-purpose flour
- ¼ teaspoon kosher salt
- 2 cups whole milk
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 large ripe bananas, sliced ¼ inch thick
- 6 cups sweetened whipped cream
- Garnish: chocolate shavings
- On a lightly floured surface, unroll 1 piecrust. Lightly brush with 2 teaspoons water. Top with remaining piecrust. Roll crusts into a 14-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Trim excess dough to ½ inch from edge of skillet. Fold edges under; crimp as desired. Freeze until firm, about 30 minutes.
- Preheat oven to 400°. Top piecrust with a piece of parchment paper, letting ends extend over edges of skillet. Add pie weights.
- Bake until lightly browned, about 20 minutes. Carefully remove parchment and weights. Bake until crust is dry, set, and golden brown, 10 to 12 minutes more, lightly covering crust with foil to prevent excess browning, if needed. Let cool completely on a wire rack.
- In a medium bowl, place chocolate. In a small enamel-coated cast-iron Dutch oven, bring cream and 4 tablespoons butter to a simmer over medium heat. Pour onto chocolate; let stand for 5 minutes. Stir until melted and smooth. Spread chocolate mixture onto prepared crust; refrigerate until cold and firm, about 1 hour.
- Clean and dry Dutch oven. Fill a large bowl with ice water. In Dutch oven, whisk together sugar, flour, and salt; gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, until mixture begins to steam. Remove from heat.
- In a small bowl, place egg yolks. Gradually whisk half of hot milk mixture into egg yolks. Whisk egg yolk mixture into remaining hot milk mixture in Dutch oven, and bring to a boil over medium heat, whisking constantly. Cook until thickened, about 3 minutes. Stir in vanilla and remaining 2 tablespoons butter until melted. Transfer custard to a medium bowl. Place bowl in ice water; whisk custard frequently until thickened and cooled.
- Arrange banana slices on chocolate layer; whisk cooled custard until smooth, and spread on bananas. Top with whipped cream. Loosely cover and refrigerate for at least 1 hour before serving or up to 4 hours. Garnish with chocolate shavings, if desired.