Banana Cream Pie

Total Time:
3 hr 25 min
Prep:
3 hr 5 min
Cook:
20 min

Yield:
8-10 servings
Level:
Easy

Ingredients
  • For the Crust:
  • 10 sugar cones
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 4 tablespoons unsalted butter, melted
  • For the Filling and Meringue:
  • 2 cups plus 2 tablespoons whole milk
  • 4 large eggs, separated
  • 3/4 cup plus 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup cornstarch
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 3 ounces semisweet chocolate, finely chopped
  • 2 bananas, sliced into 1/4-inch-thick rounds
  • 1/4 teaspoon cream of tartar
Directions

Make the crust: Preheat the oven to 350 degrees F. Pulse the cones, salt and sugar in a food processor until coarsely ground. Add the melted butter and pulse until the mixture looks like coarse sand. Press on the bottom and up the sides of a 9-inch pie dish. Bake until golden, 10 to 12 minutes; let cool completely.

Make the filling: Bring 2 cups milk to a bare simmer in a saucepan over medium heat. Whisk the egg yolks, 3/4 cup sugar and the vanilla in a large bowl until smooth and pale. Whisk in the cornstarch. Slowly whisk the warm milk into the egg mixture, then pour into the saucepan and return to medium heat. Cook, whisking constantly, until the custard thickens and begins to bubble, about 2 minutes. Stir in the butter until melted. Strain the custard through a fine-mesh sieve into a large bowl; set aside to cool, stirring frequently.

Put the remaining 2 tablespoons milk and the chocolate in a microwave-safe bowl; microwave 1 minute. Stir until the chocolate melts, then let cool slightly.

Spread the chocolate over the bottom and up the sides of the crust. Press the bananas into the chocolate, then pour the custard over the bananas. Cover and chill until set, at least 1 hour.

Preheat the oven to 375 degrees F. Make the meringue: Beat the egg whites in a large bowl with a mixer on medium-high speed until foamy. Add the cream of tartar and half of the remaining 1/3 cup sugar and beat until opaque. Add the remaining sugar and beat until stiff peaks form, about 5 more minutes.

Swirl the meringue on the pie with the back of a spoon. Bake until golden brown in spots, 5 to 8 minutes. Let sit at room temperature until set, about 1 hour, 30 minutes.

Photograph by Lisa Shin


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    10 Reviews
    4 10
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    it came out delicious and everyone couldn't stop eating it
    Ok, apparently there is a character limit so I'll try to be brief. 
     
    Crust: Salty and crumbly. The next time I make this I will adapt a graham cracker crust or just make a flour crust. 
     
    Strainer: Use a spatula or spoon, or whisk the custard frequently to prevent scorching. 
     
    Meringue: Meringue and the semi-sweet chocolate are lightly sweetened and compliment the sweet custard well. Cool Whip or packaged whipped cream would have made the pie too sweet. If you have trouble with meringue, look up some tips. Meringue is delicate and requires practice. 
     
    Conclusion: Delicious recipe. The semi-sweet chocolate was just the ingredient that this classic pie needed.
    I think the recipe was was not very difficult. I am not an amazing cook, but I can follow a recipe. I had the little strainer with the handle, & if I tapped it on the side of the bowl, it was fine. Compared to other attempts at other Banana Cream Pie recipes, this was nice to get rid of any lumps & most of the custard filling came through. I made the meringue, but wasn't impressed. I agree with using Cool Whip. The chocolate spread on the crust fine. It was good!
    Yum! Loved it and so did everyone I served it to. I did everything as directed except I used graham crackers for the crust instead.
    I used a premade chocolate cookie pie crust and 2 cups of half and half instead of milk. I also put 1/2 of a banana into a food processor with the half and half and blended that. The custard came out perfect and had slight, tiny chunks of banana in it, including the sliced banana on the bottom. I also used cool whip to top it, to save time, and shaved some chocolate over the top of the pie. Looked great, tasted great, and it was easy if you cheat a little like I did.
    I was so excited to try this recipe because I HATE making conventional pie crust. I loved it. This pie was very easy to make, you just have to take care when making the custard part. I had no trouble spreading the chocolate and when all done and chilled cut better than I expected. This pie made me think of when I was little I used to get Banana split ice cream on a sugar cone and this tasted exactly like that. Super yum. Made this pie for Easter brunch and everyone raved. I did however skip the merange. Not a huge fan of merange or whip cream so I spread a thin layer of cool whip on top and it was delish!
    In a word: AMAZING! I followed recipe as directed, but I did not strain the custard. I'm too impatient to do that, and the texture was still really good! I also omitted the meringue topping and opted for cool whip. LOVED IT! Not a huge fan of meringue and this was easier. This was a perfect salty and sweet dessert that was a huge hit! (crust provided a slight saltiness that made it delish! Had no problems mentioned in the other reviews. If the chocolate is disrupting the crust, add a little more milk to make the viscosity a little thinner so it won't pull from the crust.
    I made this for 4th of July and it was a huge hit. I didn't have any of the other problems mentioned. The chocolate spread, but you had to be gentle when spreading. Also, I had no problem with my meringue sticking to the pie. After letting it sit at room temperature you then need to put it in the refrigerator until you are ready to serve. The meringue was good, but my husband thinks that a cool whip top might be better next time. I will be making this again soon. The chocolate and the cone crust are so different.
    This was my first time making a cream pie of any flavor, and while my BF (the intended recipient) enjoyed it, the recipe wasn't the best to follow:
     

     
    -- I used 12 cones instead of 10 for the crust
     
    -- Spreading the chocolate on the crust disrupted the crust and made a mess
     
    -- Pushing the custard through the strainer took FOREVER and I didn't notice a difference between what I pushed through and what I gave up on
     
    -- When cutting, the meringue never stayed on top of the custard
     
    -- There's got to be easier recipes out there that taste as good
    I let this pie sit for 2 hours at room temp as suggested in the recipe, however when I cut slices to serve it the meringue slid off the top of the custard, and it was very mushy inside, it was a mess! In my opinion this recipe is better as a parfait, also I didn?t like the meringue on top it was flat and boring, homemade whip cream would probably be better tasting, lastly spreading the melted chocolate on top of the ice cream cone crust was messy it didn?t spread very easily. I probably wouldn?t follow this recipe for banana cream pie again it was lengthy without great tasting results.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Help Around the Kitchen