Chocolate Banarama Cream Pie
Sent to us by: Treva
1/2 cup sugar
3 Tbsp cornstarch
2 cups whole milk
Yolks of 3 large eggs
1 tsp vanilla extract
6 oz semisweet baking chocolate, coarsely chopped
One 6-oz ready-to-fill Oreo cookie crust
2 large, ripe bananas
Topping
1 cup heavy (whipping) cream
1/3 cup fat-free caramel topping
1/2 cup almond toffee bits, plus extra for garnish
1. Whisk sugar and cornstarch in a medium saucepan to blend. Gradually whisk in milk, then egg yolks.Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and, stirring gently,cook 2 minutes to cook yolks. Remove from heat; stir in vanilla.Add chocolate; let stand 1 minute to melt, then whisk until blended.Refrigerate 15 minutes until slightly cooled.
2. Spread 1/3 cup chocolate custard over bottom of crust. Peel and thinly slice bananas; arrange over custard.Spread with remaining custard. Place plastic wrap directly on surface and refrigerate at least 5 hours or up to 1 day.
3. Up to 3 hours before serving: Beat Topping ingredients in a medium bowl on high speed until stiff peaks form when beaters are lifted. Sprinkle 1/2 cup toffee bits over custard. Drop dollops of topping on pie, or scrape topping into a ziptop bag, cut 1/2 in. off tip of 1 corner and pipe a design on pie. To garnish, sprinkle with additional toffee bits.
Planning Tip: Can be made through Step 2 up to 1 day ahead.
Complete pie up to 3 hours before serving.