I have been wanting to try out this specific recipe for a while now and yesterday I was presented with the perfect opportunity to whip out the bananas and get this thing made. It is a bit of a time consuming pie to make because you have to wait for things like the custard and the base to cool and that takes a while, but it’s worth it in the end. This banana cream, chocolate, custard extravagancer went down a treat last night at a friend’s house. I’ll definitely be making it again, but next time I’ll change 2 things and they are 1. I’m going to make the crust a bit thinner, it was a bit thick for my liking and 2. I’m going to bake the crust for a little less time, I found it to be a little to hard.
This recipe calls for you to make the custard from scratch, but I must warn you, it’s flipping delicious so try not eat half of it before it goes into the actual pie and by pie, I don’t mean your pie-hole.
The original recipe for this pie can be found here, I substituted cardamon for cinnamon because I didn’t have any, but it came out nicely anyway.
Banana Cream Pie with Dark Chocolate Ganache & Vanilla Custard
2 cups graham cracker crumbs
3 tablespoons sugar
113 grams oft unsalted butter
1 teaspoon salt
1/3 cup sugar
1/4 cup brown sugar, packed
1/3 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 large egg yolks
1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, cold and chopped roughly
1/2 cup semi sweet and dark chocolate pieces (±180grams)
1 cup, plus 3 tablespoons heavy whipping cream
1 tablespoon, plus 1 teaspoon sugar
1 teaspoon vanilla extract
Preheat oven to 350 F
In a standing mixer or with a hand mixer, combine crust ingredients until a unified dough forms. Press the crust into a lightly greased 9 inch (at least 1 inch deep) tart pan with removable bottom. Chill in fridge for 30 minutes, then bake for 10 mins (i’m going to bake it for a little less time next time around), until golden brown and set. Let it cool completely.
Prepare an ice bath. Off heat, whisk sugars, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks. Scrape in seeds from vanilla bean and add the vanilla bean. Whisk over medium-high heat until custard thickens and simmers (but doesn’t boil!), about 5-10 minutes. Remove from heat. Whisk in cinnamon and unsalted butter bit by bit. Discard vanilla bean. Transfer custard to large bowl over the ice bath; cool completely, whisking occasionally, about 1 hour.
Stir custard to loosen, if necessary. In a double boiler or a small pot over low heat, melt the chocolate and add the 3 tablespoons of heavy cream. Pour the melted chocolate over the entire crust, smoothing with a spatula. Cut 2 or 3 bananas into 1/4-inch slices and layer across the crust. Cover with custard, smoothing it into an even layer. Whisk together the cream, 1 teaspoon of sugar, and vanilla until soft peaks form. Using a small spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
Just before serving, cut 3 or 4 bananas into 1/4-inch slices, lengthwise. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream. Sprinkle with sugar and burn top with a butane torch (Or briefly broil in the oven. Careful though, you don’t want to melt the whipped cream).