This was the craving that just wouldn’t quit. Ever since I was gifted a copy of Canadian Living’s Complete Baking Cookbook, I’ve been dying to make this recipe.
Cream pies have always intrigued me (even more recently thanks to this). I think it started when I was in grade four. At the time, I’m almost 100 per cent positive that my mom made some sort of cream pie for the volunteers at my elementary school’s morning snack program. She was insistent that I eat none of said pie, and I was left staring longingly inside the fridge at a dessert that I would never eat. Picture 1o-year-old Hilary pouting. Not a happy sight.
A decade later, I finally decided to take matters into my own hands. Unlike normal people who bake for some sort of occasion, I made this pie on a Wednesday night with no intention to do anything but enjoy it all by myself (possibly in bed). Sometimes you just need to make yourself a pie, right?
In the end, I did end up sharing. For I had experienced pie denial at a young age, and knew that I could never force anyone else to endure such soul-crushing rejection (sorry mom). My roommates got many slices, as did my friend who lives across the street, Lindsay. Lindsay lets us borrow her hand mixer (ours died an unfortunate death). She is very important. Finally, I also shared with my old roommate, Alex. Since we’re not living together anymore, she is not the recipient of random and spontaneous weekday baking spurts. Sharing is nice.
The layers in this one will blow your mind. Here’s the pie anatomy, check it:
– Graham cracker crust
– Layer of melted, semi-sweet chocolate
– Half the banana cream custard
– Layer of sliced bananas
– Other half of the banana cream custard
– Chocolate chips
– Whipped cream
– Shaved chocolate
BAM. Ten-year-old me is happily jumping about and winning at Chinese baseball right now.
Recipe: Retro banana cream pie
Adapted from Canadian Living
– 1 1/2 cups graham cracker crumbs
– 1/3 cup butter, melted
– 2 oz semisweet chocolate, melted
– 4 egg yolks
– 1/2 cup granulated sugar
– 1/3 cup cornstarch
– 3 cups milk
– 2 tbsp butter
– 1 tsp vanilla
– 2 small bananas, sliced
– 1/2 cup chocolate chips
– 1 cup whipping cream
– 2 tbsp semisweet chocolate, grated
Filling: In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup of the milk; set aside.
In heavy saucepan, heat remaining milk over medium heat until bubbles form around edge; whisk into yolk mixture. Return to pan and cook over medium-low heat, stirring, until thick enough to mound on spoon, about 5 minutes. Stir in butter and vanilla. Scrape into bowl. Place plastic wrap directly on surface; refrigerate just until cooled, about 2 hours.
In bowl, stir graham cracker crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
Drizzle melted chocolate over bottom of crust; spread evenly with back of spoon. Refrigerate until set, about 10 minutes. Without stirring custard, spoon half over chocolate. Arrange banana slices over top, overlapping slightly. Top with remaining custard. Sprinkle chocolate chips over the custard. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.
Garnish: In bowl, whip cream. Using piping bag or with spatula, pipe into rosettes or spread to cover top. Sprinkle with grated chocolate.