Summer and pie go hand in hand, right?
Darcy found out it was National Pie Week, and he decided to celebrate by making the Chocolate Banana Creme confection pictured above for the 4th of July party we were invited to.
I LOVE Banana Cream Pie. Bodega Bliss made me one for my birthday. It was awesome.
Here’s Darcy’s adaptation of the Food & Wine Black-Bottom Banana Cream Pie:
FILLING AND TOPPING
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 1/2 cups milk
2 tablespoons unsalted butter
1 tablespoon pure vanilla extract
3 1/2 ounces bittersweet chocolate, chopped
3 medium bananas, sliced 1/2 inch thick
Buy a pre-made Oreo pie crust. Bake according to the instructions on the package.
Food & Wine Instructions
In a large saucepan (preferably with a rounded bottom), combine the granulated sugar with the cornstarch, egg yolks and 1/2 cup of the milk and whisk until smooth. Whisk in the remaining 2 cups of milk and cook over moderate heat, whisking constantly, until the custard is very thick, about 5 minutes. Remove from the heat and whisk in the butter and vanilla extract until the butter is melted. Pour half of the vanilla custard into a medium bowl.
Whisk the chopped chocolate into the custard in the saucepan until it is melted. Spread the chocolate custard evenly in the pie crust and top with the sliced bananas. Carefully spread the vanilla custard over the bananas. Refrigerate the banana cream pie until it is well chilled, at least 6 hours and preferably overnight.
Buy canned whipped cream. Top the pie with it when ready to serve, and garnish with grated pieces of chocolate.
What’s your favorite kind of pie? Will you make a pie to celebrate National Pie Week? If so and you write a post about it, please link in the comments. I love to read about pie and I love to look at pictures of pie.