The combination of light and creamy vanilla custard, atop a layer of fresh banana slices, and a silky semi-sweet chocolate ganache lining the crust makes this a blissful indulgence. The cool pie is refreshing and light for the warm summer days ahead.
*The items listed in this recipe marked with an asterisk have been reviewed by Daily Forage. Be sure to read about them.
1 (9 inch) pie crust*
*(Easy as Pie! review)
*(Earth Balance Requires No Balancing Act)
3 tablespoons cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
1 teaspoon corn syrup
Pinch of salt
1 1/2 cups milk (I used coconut milk to make this dairy-free), divided
1 ounce semisweet chocolate chips*
*(Give up Chocolate? – I Don’t Think So! review)
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine or butter* (see above)
2 teaspoons g/f vanilla extract
2 ounces cream cheese, or vegan/gf substitute (block or tub style, not whipped), softened by stirring a bit
2 ripe bananas
1 1/2 cups gf/df whipped topping*
*(Whipped Topping to “Peak” Your Interest)
1. Prepare and bake pie crust according to package directions, using a 9-inch pie plate. Cool completely before adding pie filling.
2. For the chocolate ganache, combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, pinch of salt, and corn syrup in a small, heavy saucepan. Slowly pour in 1/2 cup milk, stirring constantly with a whisk. Cook over medium-low heat for 1-2 minutes, or until beginning to thicken. Reduce heat to low. Stir in chocolate chips. Continue cooking on low, stirring constantly, until mixture is smooth and has a creamy and thickened, almost fudge sauce, consistency. Spread chocolate ganache over bottom and sides of pie crust until somewhat smooth. Allow to cool while preparing the rest of the pie filling.
3. For the vanilla custard, in a medium-size heavy saucepan, combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine, and cook over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and continue cooking until thick, approximately another 30 seconds. The consistency should be similar to pudding or custard. Remove from heat. Add vanilla. In a small bowl combine the cream cheese and about 1/4 cup of hot custard, and stir until well combined. Slowly, while stirring constantly, return this cream cheese mixture back into the saucepan of hot custard. Gently mix thoroughly until all ingredients are completely blended together.
4. Slice bananas and place in a single layer over the chocolate layer in pie plate, covering bottom and sides. Gently pour or spoon hot custard over the bananas to finish completely filling the pie. Cover with plastic wrap and press onto custard. This will prevent a film from forming. Chill in refrigerator at least 4 hours, or until pie is completely set. When ready to serve, spread or pipe on whipped topping. Pie can be chilled again at this point if not ready to serve. Enjoy!