CHOCOLATE BANANA CREAM PIE

Banana cream pie is another old-fashioned favourite. We’ve updated it and
made it even more exquisite with a surprise semisweet chocolate layer,
chocolate-hazelnut custard filling and bourbon whipped cream.

HANDS-ON TIME
45 minutes
TOTAL TIME
6½ hours
MAKES
8 servings

INGREDIENTS

BANANA CREAM PIE:

• Half batch Easy-Roll Pie Pastry (page 348)
• 4 egg yolks
• 2 cups milk
• ⅓ cup granulated sugar
• ¼ cup cornstarch
• ¼ cup chocolate hazelnut spread (such as Nutella)
• 1 tsp vanilla
• 45 g semisweet chocolate (1½ oz), chopped and melted
• 4 bananas, thinly sliced crosswise

GARNISH:

• ½ cup whipping cream (35%)
• 2 tsp granulated sugar
• 2 tsp bourbon
• 1 tsp vanilla
• 30 g semisweet chocolate (1 oz), shaved

DIRECTIONS:

1. On a lightly floured surface, roll out pastry to a generous ⅛-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to leave ¾-inch (2 cm) overhang; fold overhang under pastry at rim and flute edge. Refrigerate for 30 minutes.
2. Using a fork, prick the bottom of the pie shell. Line with foil; fill with pie weights or dried beans. Bake on the bottom rack in a 400°F (200°C) oven until the rim is light golden, about 20 minutes. Remove weights and foil; bake until the side is golden, about 10 minutes. Let cool in pan on a rack.
3. While the pie shell is cooling, in a large bowl, whisk together egg yolks, ½ cup of the milk, sugar, and cornstarch. In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually whisk into yolk mixture. Return to the pan and cook, whisking, until thick enough to mound on a spoon, about 3 minutes.
4. Strain through a fine-mesh sieve into a bowl; stir in chocolate hazelnut spread and vanilla. Place plastic wrap directly on the surface. Refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
5. Meanwhile, using a pastry brush, paint melted chocolate on the bottom and side of the pie shell. Refrigerate until the chocolate is hard, about 10 minutes.
6. Layer bananas in the pie shell. Top with custard; smooth top. Refrigerate for 4 hours.
7. GARNISH: In a bowl, whip cream; whisk in sugar, bourbon, and vanilla. Leaving a 2-inch (5 cm) border, spread over filling. Sprinkle shaved chocolate over whipped cream.

NUTRITIONAL INFORMATION, PER SERVING:

• About 498 cal, 8 g pro, 28 g total fat (13 g sat. fat), 56 g carb, 3 g fiber, 153 mg chol, 155 mg sodium, 427 mg potassium.
• % RDI: 11% calcium, 14% iron, 21% vit A, 8% vit C, 28% folate.