Bananas are not my favourite fruit. In fact, that is a major understatement. I’ve disliked them since I was young. I remember enjoying the banana yoghurt that my mom bought when I was little, but that was synthetic banana flavour, not the real stuff. When it came to the peel-covered fruit, it’s texture and flavour just weren’t for me. Apples and oranges I could eat all day long, but not bananas. (Although, I recently tried one and actually ate the whole thing. It was perfectly ripe and I wasn’t under any pressure at all, just felt like venturing out!).
Anyways, a little while ago (on Pi Day no less!) I decided that in addition to the lime chiffon pie, I would make a chocolate banana cream pie. Why? Well, I had my little brother in mind (a banana addict), and I was having a day of playing with recipes. So, why not! Even if I didn’t make it for me, it wouldn’t mean that it would be less good. In fact, it was flawlessly chocolate-filled and banana-flavoured. Although bananas aren’t my heart’s desire, this pie is perfect for the banana-lover in your life.
Banana Cream Pie
An original recipe by Lauren of Celiac Teen.
1 gluten-free pie crust
1 ounce white chocolate, melted
1/2 cup sugar
1/3 cup tapioca starch
1/2 cup milk
2 1/2 cups milk
2 ounces bittersweet chocolate, chopped
2 tbsp butter
1 tsp vanilla
2 ripe bananas, sliced
Spread white chocolate on pie crust.
Whisk together yolks, sugar, tapioca starch and 1/2 cup milk.
In a saucepan over medium heat, heat 2 1/2 cups milk, and chopped chocolate, until chocolate is completely melted and bubbles begin to form on the edge. Slowly pour chocolate mixture into yolk mixture, whisking constantly.
Place mixture back into saucepan and heat over medium-low heat for 5 minutes, until thick and no longer soupy. Stir in butter and vanilla, then place pudding mixture into a bowl and cover with plastic wrap on the surface and cool in the fridge.
Once pudding is just cool (about 2 hours later), spoon half into prepared pie crust. Place sliced bananas on top. Place remainder of pudding onto the slices and refrigerate, covered with plastic wrap on the surface, for at least 2 hours.
Top with whipped cream and chopped chocolate and enjoy!
That pudding. Oh my. The rich bittersweet chocolate beautifully counteracts the bananas.
If I do say so myself, those bananas are stunning. Thinly sliced, perfectly ripe, and all ready to be covered by the other luscious half of the chocolate.
Ah, you see? Chocolate perfection.
It doesn’t set in the most sturdy way, but I didn’t hear a single complaint. Not a one.
If you were feeling anti-banana, you could probably leave them out. This would make an awesome Chocolate Cream Pie (that pudding was some of my absolute favourite!). Anyways, I hope that all of you banana-lovers enjoy this pie!
Also, I hope to see you back here in about… 2 days. That’s when Celiac Teen turns two! It’s been a whirlwind yet magical time and I can’t even begin to express how thankful I am for it and all of you.