Chocolate, Banana Cream Pie

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Name: Chocolate Banarama Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup Sugar; 3 tablespoons Corn starch; 2 cups Milk; 3 Eggs (yolks only); 1 teaspoon Vanilla; 6 ounces Baking chocolate chopped; 1 Pie crust oreo 6 oz; 2 large Bananas ripened, sliced; 1 cup Whipping cream; 1/3 cup Caramel toppings; 1 cup Almond toffee bits

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INGREDIENTS

1/2 cup Sugar
3 tablespoons Corn starch
2 cups Milk
3 Eggs ; (yolks only)
1 teaspoon Vanilla
6 ounces Baking chocolate ; chopped
1 Pie crust ; oreo 6 oz
2 large Bananas ; ripened, sliced
-- TOPPING --
1 cup Whipping cream
1/3 cup Caramel toppings
1 cup Almond toffee bits

Servings

INSTRUCTIONS

In a medium saucepan, add sugar and cornstarch until blended.

Gradually whisk in milk, then egg yolks.

Bring to a boil, stirring occasionally.

Reduce to low, stir gently, and cook 2 minutes to cook yolks.

Remove from heat; stir in vanilla.

Add chocolate; let sit 1 minute to melt, then whisk until blended.

Refrigerate 15 minutes until slightly cooled.

Spread 1/3 cup of chocolate mixture over bottom of crust.

Arrange thinly sliced bananas over mixture.

Spread remaining mixture over bananas.

Cover with plastic wrap and refrigerate at least 5 hours or up to 1 day.

3 hours before serving beat cream and caramel in medium bowl on high speed until stiff peaks form when removing beaters.

Add 1/2 cup of toffee bits over pie; then spread topping over pie.

Garnish with additional toffee bits.

NOTES

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Chocolate Banarama Cream Pie

1/2 cup Sugar
3 tablespoons Corn starch
2 cups Milk
3 Eggs (yolks only)
1 teaspoon Vanilla
6 ounces Baking chocolate chopped
1 Pie crust oreo 6 oz
2 large Bananas ripened, sliced
 -- TOPPING --
1 cup Whipping cream
1/3 cup Caramel toppings
1 cup Almond toffee bits

In a medium saucepan, add sugar and cornstarch until blended.
Gradually whisk in milk, then egg yolks.
Bring to a boil, stirring occasionally.
Reduce to low, stir gently, and cook 2 minutes to cook yolks.

Remove from heat; stir in vanilla.
Add chocolate; let sit 1 minute to melt, then whisk until blended.
Refrigerate 15 minutes until slightly cooled.

Spread 1/3 cup of chocolate mixture over bottom of crust.
Arrange thinly sliced bananas over mixture.
Spread remaining mixture over bananas.
Cover with plastic wrap and refrigerate at least 5 hours or up to 1 day.

3 hours before serving beat cream and caramel in medium bowl on high speed until stiff peaks form when removing beaters.
Add 1/2 cup of toffee bits over pie; then spread topping over pie.
Garnish with additional toffee bits.

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Nutrition

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Serving Size: 1 Serving (176g)
Recipe Makes: 8 Servings

Calories: 376
Calories from Fat: 215 (57%)

Amt Per Serving		% DV

	Total Fat 23.8g	32 %
	Saturated Fat 12.6g	63 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 1.6g
Cholesterol 86.1mg		26 %
Sodium 155.9mg		5 %
Potassium 430.6mg		11 %
Total Carbohydrate 40.9g		12 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 36g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 376

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