How to make it

  • For Chocolate Layer
  • Add the sugar, cornstarch, and salt to a kettle and stir to mix.
  • Add the milk and whisk in.
  • Heat kettle on medium until the milk is hot, bubbly and thick. Remove from the heat.
  • Slowly add 3/4 of the hot milk mixture to the beaten egg yolk. Whisk all the while you are adding the hot milk. This keeps the yolks from cooking unevenly, resulting in egg yolk lumps in your pie. Then immediately add the egg yolks back into the rest of the hot milk mixture. Again, whisk while adding the mixture back into the hot milk. Continue to whisk, while heating on medium for another 2 minutes.
  • Remove kettle from the heat and stir in the butter and vanilla and let it cool to warm temperature.
  • Remove the pie shell from the freezer and place the sliced bananas into the bottom of the shell on top of the chocolate layer.
  • Add the warm pie filling on top of the bananas.
  • Put in refrigerator to chill for 2 hours.
  • Pipe stabilized whipped cream rosettes around the edge of the pie and in the middle. Sprinkle a few slivered almonds around the edges on top of the whipped cream.

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