Banana Cream Pie With Chocolate

  • on April 15, 2007
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Ingrients & Directions

1 9-inch pie shell; unbaked
3 oz Bittersweet chocolate;
-finely grated

2 lg Eggs; lightly beaten
1/2 c Sugar
2 c Light cream
1 ts Vanilla extract

2 lg Bananas; ripe
1 tb Orange juice
1 tb Coffee-flavored liqueur;
1 c Heavy cream
2 tb Confectioner’s sugar; or to
1/2 ts Vanilla extract
Fresh nutmeg; grated

Preheat the oven to 350 degrees. Put the pie shell on a cookie sheet and
scatter the chocolate in the shell. To make the custard, mix together the
eggs, sugar, cream, and vanilla. Pour into the pastry shell and carefully
put it in the oven. Bake until the custard is nearly set in the middle,
about 40 minutes. Let the custard cool, then cover and chill.

Right before serving, peel and slice the bananas, and toss them with the
orange juice and coffee liqueur. Spread the slices on the custard. Whip the
heavy cream, sweeten it with confectioner’s sugar, and flavor with vanilla.
Spread the cream over the bananas, dust with nutmeg, and chill until
serving time. Don’t let the completed pie wait long.

8 Servings

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