County Fair Banana Pie
Submitted by traci
County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.
YIELD
2 9-inch piesPREP
45 minCOOK
5 minREADY
50 minThis is a banana cream pie that means business. A layer of melted chocolate chips, butter, and corn syrup lines the bottom of each crust, setting into a thin ganache that keeps the pastry crisp and adds a rich, fudgy base under the banana cream.
The custard filling is made from scratch: egg yolks, sugar, flour, and scalded milk cooked until thick, then finished with butter and a splash of rum. Once cooled, it gets folded together with whipped cream and lemon-tossed banana slices for a filling that’s lighter and more luxurious than the usual pudding-based versions.
Folding whipped cream into the cooled custard is what gives this pie its airy, mousse-like texture. Lighten the custard with a small scoop of cream first, then gently fold in the rest so you don’t knock out all that air.
Pro Tips
- Toss the banana slices in lemon juice right away to prevent browning
- Whisk constantly as the custard thickens. It will lump up before smoothing out, and that’s normal
- Cool the custard completely to room temperature before folding in the cream, otherwise it deflates
- The chocolate layer needs to set before adding the banana cream on top
Variations
- Use dark rum or bourbon for a deeper flavor, or skip the alcohol entirely
- Swap pecans for toasted coconut flakes on top for a tropical twist
- Drizzle extra melted chocolate over the whipped cream for a fancier presentation
Ingredients
Directions
Prepare pie crusts.
For the chocolate layer, melt chocolate chips with butter and corn syrup in top of a double boiler set over hot, not boiling, water. Stir frequently.
Remove from heat, let cool, stir in vanilla. Divide between pie crusts and spread evenly.
Heat milk in saucepan to scald.
Beat egg yolks and gradually add sugar.
Beat in flour to egg and sugar mixture, gradually stir in hot milk.
Transfer to a medium size saucepan and cook, stirring constantly, over med-high heat using a wire whisk.
The mixture will lump as it begins to thickens.
Bring mixture to a boil for 1 minute, stirring constantly.
Remove from heat and continue to stir until mixture is smooth.
Beat in butter and rum. Cool to room temperature.
Peel bananas and slice thinly, toss with lemon juice.
Whip 1 cup of the cream until it is firm but not stiff.
Mix one-quarter of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture.
Fill the pie shells with banana cream and smooth.
Beat remaining cream until stiff. Spoon around the edge of the pies and sprinkle with chopped pecans.
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