American Pie Council

2014 Amateur Recipe

Banana Bliss

2014 Cream Pie John Sunvold
Use 9/9.5/10 inch plate.
Serves eight.

1.5 c. graham cracker crumbs
6 T. melted butter
3 T. sugar
Mix graham cracker crumbs and sugar, add the melted butter and press into a 9-10 inch pie plate. You may not use all of it if you use a shallow pan.Bake at 350 degrees for 8-12 minutes. Cool.

Chocolate Layer:

2 TBS butter
2 TBS corn syrup
2 TBS cream
1/3 cup chocolate chips (semi-sweet)
1 cup powdered sugar

Mix butter, corn syrup, and cream, and heat over medium heat until boiling. Stir constantly. Add chocolate chips and stir until melted. Once fully combined, slowly add powdered sugar. Mix completely, then carefully spread the chocolate onto the bottom of the crust (may include a thin layer around the sides of the crust in order to hold the crust together).
It cools quickly, so you must spread immediately. Top with a single layer of mini chocolate chips (around 1/8 c.). Chill.

Vanilla Cream Layer
5/8 C. sugar
1/4 t. Salt
1/4 C. Corn Starch
1.5 C. Cream
1 C. milk
5 Egg Yolks
1 T Vanilla Extract
2 T Butter

Mix sugar, salt, and starch in a pot. In a bowl, whisk egg yolks, cream, and milk slightly. To the pot, slowly add the egg yolk/cream/milk mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 more seconds. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside.

Cut 2-4 bananas, and cover the chocolate layer with bananas and the warm vanilla cream. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator until completely chilled.

Top with your favorite whipped topping. Garnish with chocolate and nuts, as/if desired. May also cover with chocolate covered banana pieces. Chill 4 hours before servings.