Chocolate Banana Cream Pie
Not everyone likes pumpkin pie. Why not bring something different to the Thanksgiving dessert line-up?
  • 1-1/4cups chocolate graham cracker crumbs
  • 4 tsp buttermelted
  • 1tsp sugar
  • 2cups milk
  • 2 egg yolks plus 1 whole egg
  • 1/2cup sugar
  • 1tsp flour
  • 1tsp vanilla
  • 2large bananasmashed
  • 3-1/2 oz dark chocolatechopped
  • 1cup whipping cream
  • 1/2 tbsp sugar
  • 4oz dark chocolatefinely chopped
  1. In 9-in pie plate, with fork mix crumbs, melted butter and sugar until crumbs are evenly moist
  2. Press mixture firmly onto bottom and up sides of pie plate
  3. Refrigerate for 30 min
  4. Preheat oven to 375
  5. Bake for 10 minutes; cool on wire rack
  1. Bring milk to a boil in top of a double boiler.
  2. Combine eggs, flour and sugar, beating until smooth
  3. 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.
  4. Place chocolate and banana in separate bowls.
  5. Add vanilla to the milk and egg mixture and pour the mixture evenly between the chocolate and banana
  6. Pour the banana cream first into your prepared pie crust and then layer the chocolate cream on top and refrigerate.
  1. Chill mixing bowl and beater
  2. Pour whipping cream into the chilled bowl and whip the cream on medium speed
  3. Add sugar and vanilla
  4. Cream is done when soft to medium stiff peaks form.
  5. Fold in chocolate
  6. Spread on pie and serve.