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Banana Cream Pie With Chocolate Lining



Preheat 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.
Let cool.
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).