Banana Cream Pie
I am a very particular Banana Cream Pie eater and I tend to pass on most of the pies I see. I think it has something to do with their consistency and with my feeling as though the bananas are, somehow, lost in the cream and/or mushed beyond recognition.
However, I was faced with a dilemma when I had 6 bananas sitting on my counter and did not want them to reach that dreaded ‘must make banana bread’ stage. Not that there is anything wrong with Banana Bread. Quite the contrary, I love it but did not feel like making it at the time.
I decided to try my hand at a Banana Cream Pie and see if I could make one that would entice me to eat more than just a single bite. I chose to make a buttery pie crust but any 9” pie crust recipe would do, such as a chocolate wafer crust or a graham cracker crust.
I know that the sugar in bananas can make a dessert a bit runny so I used bananas that were ripe and had not yet turned brown. I, also, chose to include mascarpone cheese because it would help stabilize the whipped cream.
To really make this Banana Cream Pie tempt everyone, I brushed the bottom crust with melted chocolate. Besides preventing the crust from getting soggy, the chocolate added just the right ‘pop’ of flavor that Banana Cream Pie needed.
If all of the above does not sound tempting enough, add to that the fabulous drizzles of chocolate sauce and caramel sauce in between the layers of whipped cream and fresh bananas. You’ve got yourself one very special Banana Cream Pie.
Please leave me a comment and let me know which crust you prefer with your Banana Cream Pie.
|Banana Cream Pie|| |
- 1 - 9" pie crust, baked
- 2 ounces semisweet chocolate, melted
- 1¼ cups heavy whipping cream
- 1 cup mascarpone cheese, softened
- ¼ cup confectioners sugar
- 1½ teaspoons vanilla extract
- 5-6 bananas
- chocolate sauce
- caramel sauce
- For the pie:
- Brush the melted chocolate over the pie crust. Refrigerate to set.
- Place the whipping cream, mascarpone, confectioners sugar and vanilla extract into a large mixing bowl. Beat on low speed until the ingredients are blended then increase to medium high speed. Beat until stiff peaks form. Set aside.
- Slice the bananas.
- Place a row of bananas over the crust. Top with half of the whipped cream. Drizzle chocolate and caramel sauce over the whipped cream. Place the remaining bananas over the whipped cream and top with the remaining whipped cream. Drizzle more chocolate and caramel sauce over the top. Keep refrigerated.
- Betsy's tidbit:
- The type of pie crust is a personal preference. A pastry crust, graham cracker crust or chocolate wafer crust would, all, work beautifully.