American Pie Council

2013 Amateur Recipe

Yummy Chocoanna Pie

Yummy Chocoanna Pie
2013 APC Crisco National Pie Championships Amateur Division
1st Place, Crisco Classic Chocolate
Alberta F. Dunbar, San Diego, CA

1 ½ cup all purpose flour
1/2 teaspoon salt
1/2 cup crisco shortening
3 to 4 tablespoon ice water

Preheat oven to 450 degrees
Mix flour and salt together, cut in shortening using pastry blender or 2 knives until flour is blended and forms pea size chunks. Sprinkle with 1tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on a lightly floured surface until pastry is large enough to fit a 9” deep dish pie pan, with ½” overlap. Transfer pastry to pie pan and fold edges under and flute using fingers. Prick bottom with fork and bake for 10 to 12 minutes or until golden brown. Cool completely before adding filling.

Bottom layer
6 oz cream cheese, softened
1/4 cup half &half dairy creamer
1teaspoon coffee extract
6 oz semisweet chocolate, melted and cooled
3/4 cup heavy cream (whip before adding to mixture)

Middle Layer
2 large bananas (or 3 medium)
1/2 cup honey glazed almonds, sliced
3/4 cup caramel ice cream topping

Top layer
6 oz creamcheese softened
1 teaspoon banana extract
6 oz milk chocolate, melted and cooled
3/4 cup heavy cream (whip before adding to mixture)
Bottom layer
In a medium bowl, beat cream cheese and half & half together until smooth. Add coffee extract and cooled semisweet chocolate, blend well. Fold in whipped cream. Spread evenly into the pie crust then chill in refridgeator for 20 minutes or until set.
Middle layer
Place sliced bananas over chilled layer. Sprinkle with almonds and drizzle caramel over filling. Chill in refridgeator until ready to add top layer.
Top layer
Repeat directions for bottom layer. Carefully spread mixture over banana slices. Chill until set.

2 ½ cups heavy cream
¼ cup powdered sugar, sifted
1 teaspoon vanilla extract
Combine ingredients and beat on high until smooth. Reserve 1/3 of mixture for piping border of pie. Frost pie with remaining cream. Pipe border around pie.

½ cup honey almonds, sliced
Chocolate curls or flakes
Sprinkle almonds over center of pie and chocolate curls (or flakes) over piped border.
Serves 8