Banana Cream Pie With Chocolate Lining
- 1 12 cups graham cracker crumbs, or 1 12 cups chocolate graham cracker crumbs
- 14 cup butter, melted
- 2 tablespoons brown sugar
- 3 ounces dark chocolate
- 2 tablespoons heavy cream
- 3 cups low-fat milk
- 34 cup white sugar
- 2 eggs
- 12 cup white flour
- 2 tablespoons vanilla extract
- 12 teaspoon almond extract
- 1 pinch salt
- 4 ripe bananas
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 1 tablespoon Irish whiskey, or 1 tablespoon vanilla extract
- 14 cup sugar
DirectionsPreheat oven to 375F Combine the graham cracker crumbs with the butter and brown sugar in a bowl and stir well.
Press into a 10-inch pie plate and pat evenly along bottom and sides.
Bake the crust for 8-10 minutes.
Melt the chocolate and 2 T cream together (I use the microwave).
Whisk together until smooth.
Spoon onto the bottom of the crust and let cool at least 15 minutes.
Meanwhile, make the filling: Heat the milk in a heavy-bottomed saucepan.
When the milk is just about to boil, take it off the heat.
In a med.
bowl, whisk together the sugar, eggs and flour.
Slowly add the hot milk to the bowl, whisking constantly.
Then, transfer the mixture back to the saucepan and bring to a boil, whisking constantly.
Continue whisking for 3 minutes or until thick.
Take the pan off the heat and add a pinch of salt, vanilla and almond extract.
Let cool for 20 minutes.
Slice the bananas and toss with lemon juice.
Lay half the banana slices on the chocolate-lined crust.
Pour the filling over and top with the rest of the banana.
Chill the pie for at least 2 hours.
Serve topped with whipped cream (made by mixing the vanilla/whisky, sugar and cream till stiff peaks form).