Mile High Choco Banana Cream Pie
Indulge in the decadent layers of the Mile High Choco Banana Cream Pie, a dessert that combines rich, velvety textures with fresh, fruity flavors. This towering treat begins with a buttery graham cracker crust, filled with a silky layer of homemade chocolate ganache that perfectly balances the sweetness of ripe banana slices. Topped with a luscious vanilla custard and crowned with fluffy whipped cream, this pie is as visually stunning as it is delicious. A sprinkle of dark chocolate shavings adds the perfect finishing touch. Whether you're entertaining guests or treating yourself, this no-fail recipe is the ultimate showstopper for lovers of chocolate and bananas!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream (for ganache)
- 3 large Bananas, ripe but firm
- 2 cups Whole milk
- 4 large Egg yolks
- 0.5 cup Granulated sugar (for custard)
- 3 tablespoons Cornstarch
- 2 teaspoons Vanilla extract
- 1 cup Heavy cream (for whipped cream topping)
- 2 tablespoons Powdered sugar
- 0.25 cup Dark chocolate shavings (for garnish, optional)
Instructions
Preheat your oven to 350°F (180°C).
In a medium mixing bowl, combine graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 8-10 minutes, or until set and lightly golden. Let cool completely.
To make the chocolate ganache, heat 0.5 cup heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over 1 cup of chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
Spread the ganache evenly over the cooled crust. Refrigerate for 15 minutes to set.
Slice the bananas and arrange them in a single layer over the chilled ganache.
To make the custard, whisk together 4 egg yolks, 0.5 cup granulated sugar, and 3 tablespoons cornstarch in a medium saucepan. Gradually add the milk, whisking constantly.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in 2 teaspoons of vanilla extract.
Pour the warm custard over the banana slices, smoothing the top with a spatula. Refrigerate until fully set, about 4 hours or overnight.
Just before serving, prepare the whipped cream topping. Beat 1 cup of heavy cream and 2 tablespoons of powdered sugar in a large bowl with an electric hand mixer until stiff peaks form.
Spread or pipe the whipped cream over the set custard layer. Optionally, sprinkle dark chocolate shavings on top for garnish.
Slice and serve your Mile High Choco Banana Cream Pie chilled. Enjoy!
Nutrition Facts
Calories |
5304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.7 g | 409% | |
| Saturated Fat | 187.1 g | 936% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1385 mg | 462% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 585.3 g | 213% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 388.4 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1120 mg | 86% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2930 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
