Monday, March 2, 2015

Double Chocolate Banana Cream Pie: Banana Creme Pie Day!

Another day, another food holiday! Today is National Banana Creme Pie Day, and I thought a Double Chocolate Banana Cream Pie would be a great way of celebrating. I'm using creme and cream as synonymous--just as long as there's no pie in the face!

The first recipe is easy and uses natural ingredients, but don't forget to scroll down for an even easier Rachael Ray recipe.

The first recipe uses a chocolate cookie crust, so it's doubly chocolate.

DOUBLE CHOCOLATE BANANA CREAM PIE

CHOCOLATE CRUMB CRUST
2 cups chocolate cookie wafer crumbs (whirl a bunch of chocolate wafer cookies in the blender)
2 Tbsp granulated sugar
2 Tbsp melted sweet butter

BANANA CREAM FILLING
3/4 cup dark chocolate, chopped
1 pint heavy cream
1/4 cup powdered sugar
1 tsp Madagascar vanilla extract
2 eggs
4 Tbsp sweet butter
2 bananas

For crust:
Combine crumbs, sugar and melted butter.
Press into 9-inch pie pan, evenly coating bottom and up sides of pie pan.
Chill at least 10 minutes.

For filling:
Whip heavy cream with vanilla and powdered sugar until thick and creamy. Refrigerate.
Heat oven to 350.
In saucepan, melt 1/2 cup chopped chocolate over low heat.
Remove from heat and whip in 1 cup of whipped topping you previously made and refrigerated.
Beat eggs and add to mixture. Combine.
Pour into pie shell and bake for 30 minutes.
Cool 15 minutes.
Slice bananas (cut in 1/4 inch slices) and layer on pie.
Top with remaining whipped cream.
Sprinkle with remaining chopped chocolate and banana slices.
Chill.

TIP: To prevent skin forming on filling as it cools, cover with plastic wrap. 

Want to make something even easier?
Rachael Ray has a quick and easy Chocolate Banana Cream Pie.

II. CHOCOLATE BANANA CREME PIE  

Ingredients 
1 frozen pie shell, pricked several times with tines of a fork
1 package instant chocolate pudding, prepared to package directions
2 ripe bananas, sliced thin on an angle
1 can spray whipped cream
1 dark chocolate candy bar

Directions
Pre-heat oven to 425ºF. Bake pie shell 10-12 minutes, until golden. Remove from oven and let cool.
Line baked and cooled pie shell with layer of chocolate pudding, about half of prepared amount.
Add layer of bananas.
Top with remaining prepared instant chocolate pudding and remaining bananas.
Cover top with giant swirl of whip cream from spray can, starting at center and working out.
Shave chocolate bar with vegetable peeler and top pie with shavings.
Serve immediately.

Your choice: The first recipe takes a little longer, and you'll be sure of the quality of the ingredients, but the other is as Easy as Pie!

I'm linking to this month's ingredien--Bananas-- at Little Thumbs Up!

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1 comment:

~~louise~~ said...

I'll take either Janet! They both sound delicious! I totally forgot about Banana Cream Pie Day. I did put Read Across America Day on the new March calendar I posted. Have you seen it? You're on it!!!

Thanks for sharing, Janet...