My husband loves banana cream pie, and I love chocolate, so I decided to combine the two and the result was better than either one of us could imagine. It is delicious, and has tuned out to be a favorite.
YIELD
8 servingsPREP
25 minCOOK
20 minREADY
3 hrsIngredients
Directions
In a saucepan, combine sugar, cornstarch and salt.
Gradually add milk and cream until smooth.
Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes.
Add a small amount to egg yolks; mix well. Return all to the pan.
Bring to a gentle boil; cook for 2 minutes, stirring constantly.
Remove from the heat; stir in butter and vanilla.
Pour half into the pastry shell; cover and refrigerate.
Add chocolate to remaining custard; mix well.
Cover and refrigerate for 1 hour.
Do not stir.
Arrange bananas over filling.
Carefully spoon chocolate custard over all.
Refrigerate for at least 2 hours.
Garnish with whipped cream and chocolate shavings if desired.
Yield: 6 to 8 servings.
See more great recipes at: www. havefunbaking. com And also: www. lovetobakeandcook. blogspot. com
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