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Banana Chocolate Cream Pie
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3/4 cup sugar
1/4 cup cornstarch
1/4 cup plus 1 tbl. cocoa powder
1/4 tsp. salt
2 cups milk
2 egg yolks, beaten
1 tsp. vanilla
1 tsp. butter
3 bananas
Mix sugar, cornstarch, 1/4 cup cocoa and salt in the top of a double boiler. Blend in 1/2 cup milk and yolks. Stir until smooth. Stir in remaining milk.
Cook cocoa mixture over boiling water, stirring constantly until thickened, about 5 minutes. Remove from heat. Stir in vanilla and butter. Cool slightly.
Arrange a third of banana slices in the piecrust. Spoon half the chocolate mixture over the bananas. Repeat layering. Cover loosely with plastic wrap. Refrigerate for 30 minutes.
Top with whipping cream. Sprinkle remaining cocoa over whipped cream for garnish
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