Chocolate Banana Cream Pie
Not everyone likes pumpkin pie. Why not bring something different to the Thanksgiving dessert line-up?
chocolate graham cracker crumbs
egg yolks plus 1 whole egg
In 9-in pie plate, with fork mix crumbs, melted butter and sugar until crumbs are evenly moist
Press mixture firmly onto bottom and up sides of pie plate
Refrigerate for 30 min
Preheat oven to 375
Bake for 10 minutes; cool on wire rack
Bring milk to a boil in top of a double boiler.
Combine eggs, flour and sugar, beating until smooth
When milk is boiling temper into the egg mixture and return back to the double boiler, whisking and continue to cook. Stir constantly until mixture has thickened enough to coat the back of a spoon.
Place chocolate and banana in separate bowls.
Add vanilla to the milk and egg mixture and pour the mixture evenly between the chocolate and banana
Pour the banana cream first into your prepared pie crust and then layer the chocolate cream on top and refrigerate.
Chill mixing bowl and beater
Pour whipping cream into the chilled bowl and whip the cream on medium speed
Add sugar and vanilla
Cream is done when soft to medium stiff peaks form.
Fold in chocolate
Spread on pie and serve.