Shelly's Recipe

CHOCOLATE BANANA CREAM PIE

Category: Pies - Cream and Custard

1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1-1/2 cups milk
1 cup heavy whipping cream
3 eggs yolks, lightly beaten
1 tbsp butter
2 tsp vanilla extract
1 (9 inch) pastry shell, baked
4 (1 oz) squares semi-sweet chocolate, melted
2 medium firm bananas, sliced
Whipped cream and chocolate shavings, optional

In a saucepan, combine the 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.