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Chocolate-Banana Dream Pie

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  3 Hours
  8 servings
A decadent chocolate filling topped with sliced bananas and homemade meringue is a beautiful ending to a celebratory dinner.
RECIPE INGREDIENTS
Crust
1 tablespoon  butter
3 tablespoons  canola oil
1 cup  all-purpose flour
1 tablespoon  granulated sugar
1/8 teaspoon  salt
1 to 2 tablespoons  ice water
Filling
1 1/4 cups  evaporated fat-free milk divided
1 large  large egg
1/3 cup  packed light brown sugar
3 tablespoons  unsweetened cocoa powder preferably Dutch-process
1 tablespoon  cornstarch
1 ounce  bittersweet (not unsweetened) chocolate coarsely chopped
1 tablespoon  Kahlúa or other coffee-flavored liqueur
1 teaspoon  vanilla extract
2   large or 3 small ripe firm bananas
3 large  egg whites
1/4 teaspoon  cream of tartar
1/2 cup  granulated sugar
1 teaspoon  vanilla extract
DIRECTIONS
To make crust: Coat a 9-inch pie plate with cooking spray. Melt it in a small saucepan over low heat, then cook it for about 30 seconds, swirling the pan, until the butter turns light brown. Immediately remove the pan from the heat and add oil. Set aside.


Stir together flour, 1 tablespoon granulated sugar and salt in a medium bowl. Slowly stir the butter mixture into the flour mixture until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together in a ball. Press the dough into a flattened disk.


Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. Roll out into a circle about 12 inches in diameter. Remove the plastic wrap from the top and invert the dough into the prepared pie plate. Gently press the dough into the bottom of the pie plate. Remove the remaining wrap. Fold the edges under and crimp. Prick the bottom with a fork. Cover and place in the freezer for 10 minutes. Meanwhile, preheat oven to 400°F.


Line the pastry shell with a piece of foil or parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove weights or beans; protect the edges with strips of foil. Bake until the crust is golden, 10 to 12 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°F.


To make filling: Whisk together 1/4 cup evaporated milk, egg, brown sugar, cocoa and cornstarch in a mixing bowl. Heat the remaining 1 cup evaporated milk in a heavy saucepan over medium heat until steaming; whisk into the egg mixture. Return the mixture to the pan and cook over medium heat, whisking constantly, until it bubbles and thickens, about 2 minutes. Remove from the heat and add chocolate, stirring until melted. Stir in Kahlúa (or other liqueur) and vanilla.


Peel and thinly slice bananas, arranging in the bottom of the baked pie shell. Spoon in the chocolate filling, spreading evenly. Set aside while you make the meringue.


To make meringue: Preheat oven to 350°F. Beat egg whites in a large bowl with an electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Slowly add 1/2 cup granulated sugar, beating until stiff, shiny peaks form; blend in vanilla. Spread the meringue over the filling, sealing to the edge of the crust. Make attractive peaks. Bake until the top is browned, about 15 minutes. Cool the pie on a wire rack for about 2 hours before serving.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Cream Pies
Nutrition Facts per Serving
Yield:   8 servings
Calories: 311
Fat. Total: 9g
Protein: 8g
Carbohydrates, Total: 52g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 32mg
Sodium: 113mg
% Cal. from Fat: 26%
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