CHOCOLATE BANANA CREAM PIE
Steps:
- Preheat the oven to 350 degrees.
- For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
- Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
- When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
- Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.
CHOCOLATE CHIP BANANA CREAM PIE
This rich treat is a hit every time I serve it. The chilled filling, brimming with bananas, is refreshing, and the cookie crust provides a chocolaty crunch. -Taylor Carroll, Parkesburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut cookie dough in half widthwise. Let 1 portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and 1 teaspoon vanilla., Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 481 calories, Fat 30g fat (17g saturated fat), Cholesterol 182mg cholesterol, Sodium 205mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE COVERED BANANA PIE
This is a wonderful after-dinner dessert with coffee.
Provided by Debbie Rowe
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Combine crushed cookie crumbs, pecans, and butter or margarine. Press into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool.
- Combine chocolate chips, 1 cup milk, and 2 cups marshmallows in a sauce pan. Stir over low heat until melted. Pour over cooled crust. Chill for 1 hour.
- Arrange banana slices over chilled chocolate layer.
- Prepare pudding mix as directed on box except use only 3 cups of milk. Fold in nondairy whipped topping and remaining marshmallows. Pour pudding mixture over bananas. Grate chocolate bar over the top. Chill for 2 to 3 hours before serving.
Nutrition Facts : Calories 1031.9 calories, Carbohydrate 140 g, Cholesterol 51.7 mg, Fat 52.7 g, Fiber 5.5 g, Protein 10.7 g, SaturatedFat 25.6 g, Sodium 751.6 mg, Sugar 72.8 g
QUICK CHOCOLATE BANANA CREAM PIE
Provided by Rachael Ray : Food Network
Categories dessert
Time 22m
Yield 8 slices
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool.
- Line the baked and cooled pie shell with a layer of chocolate pudding, half of the prepared amount. Add a layer of bananas. Top with remaining prepared instant chocolate pudding and remaining bananas. Cover the top with a giant swirl of whip cream from the spray can, starting at the center and working out. Shave a chocolate bar with a vegetable peeler and top pie with shavings. Serve immediately.
CHOCOLATE CHIP-BANANA MUFFINS
Love banana bread? Whip up muffins with an extra bonus of chocolate chips.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 27m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
- Bake about 15 minutes or until golden brown.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 11 g, TransFat 1 g
CHOCOLATE BANANA CREAM PIE
My husband loves banana cream pie, and I like chocolate, so I combined the two. It's our favorite dessert, which means I get a lot of practice making it!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 225mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY CHOCOLATE-BANANA PIE
You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.
Nutrition Facts : Calories 562 calories, Fat 30g fat (19g saturated fat), Cholesterol 159mg cholesterol, Sodium 201mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
CHOCOLATE-CHIP BANANA BREAD
This recipe uses four bananas, which is more than is typical for a single loaf. The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced. The high moisture of the batter can make it tricky to determine doneness, so take care not to underbake the the loaf. It should have a dry, shiny, cracked surface, and a tester inserted into the thickest portion should come out with a few moist crumbs attached. Serve this banana bread for breakfast or brunch, or even as a simple dessert, topped with a scoop of coffee ice cream.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, snack, cakes, dessert
Time 2h
Yield One 9-inch loaf
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it's OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
- In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
- Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
- Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it's baked through, loosely cover with foil.
- Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.
BANANA CREAM PIE WITH CHOCOLATE-CHIP-COOKIE CRUST
Categories Milk/Cream Chocolate Fruit Dessert Bake Kid-Friendly Quick & Easy Banana Walnut Spring Chill Bon Appétit Small Plates
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Spray 9-inch-diameter glass pie dish with nonstick spray. Arrange 3/4 of cookie dough in prepared dish (reserve remaining dough for another use). Press dough evenly onto bottom and up sides of dish, building high-standing dough edge on rim of dish. Sprinkle with 1/2 cup nuts; press nuts into dough. Pierce dough all over with toothpick. Freeze crust 1 hour.Position rack in bottom third of oven and preheat to 350°F. Fold 36-inch-long piece of foil lengthwise into thirds, forming 36x4-inch strip. Place pie dish on baking sheet. Stand foil strip snugly around dish, protecting outer edge of crust; secure overlap with paper clip. Bake crust until golden and dry to touch, about 25 minutes. Cool completely.
- Meanwhile, whisk 1/3 cup sugar, cornstarch, and salt to blend in heavy medium saucepan. Whisk in yolks; gradually add milk, whisking until smooth. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in butter, rum, and 1 teaspoon vanilla. Transfer to large bowl; cool to lukewarm, whisking occasionally, about 45 minutes.
- Spread 1 cup custard in crust. Top with 3 sliced bananas, then remaining custard, covering bananas completely. Chill pie until filling sets, about 2 hours. Beat cream, powdered sugar and remaining 1 teaspoon vanilla in medium bowl to peaks. Spread cream over pie. Refrigerate at least 1 and up to 8 hours. Garnish pie with chocolate curls, if desired. Cut into wedges and serve.
CHOCOLATE CHIP BANANA CREAM PIE
A rich dessert using cookie dough for the base. From Country Woman Magazine, which won grand prize. Prep time includes chilling time.
Provided by Martina
Categories Pie
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut cookie dough in half widthwise.
- Let one portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use).
- Press dough onto the bottom and up the sides of an ungreased 9-inch pie plate.
- Bake at 375 degrees for 11-12 minutes or until lightly browned.
- Cool on wire rack In a saucepan, combine the sugar, cornstarch and salt.
- Stir in milk until smooth.
- Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat; cook and stir 2 minutes longer.
- Remove from heat.
- Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
- Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from the heat; stir in butter and 1 teaspoon vanilla.
- Spread 1 cup filling into prepared crust.
- Slice bananas; arrange over filling.
- Pour remaining filling over bananas.
- Refrigerate 2 hours or until set.
- In a chilled mixing bowl; beat cream until it begins to thicken.
- Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.
- Spread over pie.
- Refrigerate for 1 hour or until chilled.
- Refrigerate leftovers.
Nutrition Facts : Calories 853.1, Fat 50.3, SaturatedFat 25.3, Cholesterol 282.7, Sodium 329.9, Carbohydrate 92.4, Fiber 2.9, Sugar 22.5, Protein 10.8
BANANA CHOCOLATE CHOCOLATE CHIP PIE
Make and share this Banana Chocolate Chocolate Chip PIe recipe from Food.com.
Provided by Tomorrow Never Knows
Categories Pie
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs well.
- Add flour, cocoa powder, and sugars and mix until well blended.
- Stir in the melted butter.
- Stir in the mashed banana and chocolate chips.
- Pour into unbaked pie shell, and bake at 325 degrees for 55-65 minutes until puffy and golden brown.
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