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Refrigerate until completely cooled. Whip cream until almost stiff.

dessert CHOCOLATE sweet pie cream banana fruit



Chocolate Banana Cream Pie


Makes one 9-inch pie


Ingredients:


For Pie Crust


  • 1 cup plain all purpose flour

  • 4 oz (1 stick) unsalted butter, chilled

  • 1/4 cup water

  • 1/4 teaspoon salt

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  • 1/4 cup cocoa powder

  • 1/4 cup sugar

For Filling:


  • 3/4 cups sugar

  • 1/3 cup all-purpose flour

  • 1/4 teaspoon salt

  • 2 cups whole milk

  • 3 egg yolks

  • 1 tablespoon unsalted butter

  • 1 teaspoon vanilla extract

  • 1/4 cup semi-sweet chocolate chips

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  • 2 medium bananas, sliced

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  • 1 cup heavy cream

  • 3 tablespoons sugar

  • 1/2 teaspoon vanilla

-


  • Chocolate curls, for garnish (optional)

Directions:


  1. Prepare pie crust according to the technique outlined here, adding in cocoa powder and sugar. Roll out and gently press into a 9” pie pan. Place pan and crust in the freezer for at least 10 minutes prior to baking (or while your own is preheating).

  2. Line crust with foil or parchment paper and fill full with pie weights or dried beans. Bake at 350 degrees for 20 minutes. Remove from oven and carefully remove weights and lining. Bake an additional 10-15 minutes until set. Allow to cool completely.

  3. In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat.

  4. Beat the egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture.

  5. Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute.

  6. Remove from the heat and quickly stir in butter and vanilla. Transfer half of the filling mixture to a small bowl and set aside. Add chocolate chips to remaining filling and stir until melted and smooth.

  7. Allow fillings to cool for 5 minutes, then pour plain filling into cooled pie shell. Arrange a single layer of banana slices on top of the filling. Pour chocolate filling on top. Refrigerate until completely cooled.

  8. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Gently spread whipped cream on top of cooled filling, smoothing top into a slight dome. Garnish with chocolate curls if desired.


Refrigerate 1 hour or until completely cooled.

recipe dessert CHOCOLATE sweet pie butter brownie peanut



Peanut Butter Brownie Pie


Recipe from Pillsbury


Ingredients:



  • 1 refrigerated pie crust, softened as directed on box (or homemade if you prefer)

  • 1 box (15.5 ounces) brownie mix

  • 1/4 cup peanut butter chips

  • 1/3 cup canola oil

  • 3 tablespoons water

  • 1 egg

  • 1 package (8 ounce) cream cheese, softened (low fat version is fine)

  • 1/2 cup creamy peanut butter

  • 1 cup powdered sugar

  • 1 container (8 ounce) frozen whipped topping, thawed


Method:



  1. Heat oven to 350 degrees F. Unroll pie crust; place in un-greased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.

  2. In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.

  3. Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.

  4. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.


turn off the heat. Pour a ladleful of the hot

recipe dessert CHOCOLATE vegetarian pie



No-Bake Boston Cream Pie Strata

Serves 6

  • About 20 ounces (4 sleeves) graham crackers

For the cream

  • 3 tablespoons cornstarch
  • 2 large eggs
  • 3 egg yolks
  • 5 tablespoons unsalted butter
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 4 cups half-and-half
  • 2 teaspoons vanilla

For the chocolate frosting

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract

  1. Line the bottom of a 9 x 13-inch baking dish with graham crackers, using about a quarter of them and breaking some in half if necessary. Set aside.
  2. To make the custard, place the cornstarch in a small bowl. In a second small bowl, whisk together the eggs and egg yolks. Set both aside.
  3. In a deep, heavy saucepan, melt the butter over medium heat and stir in the sugar. Add the salt and half-and-half, and stir. Warm over medium heat until bubbles form around the edges of the liquid. Do not let it boil. When the half-and-half mixture is hot, turn off the heat.
  4. Pour a ladleful of the hot half-and-half mixture into the small bowl holding cornstarch. Whisk vigorously to combine. The mixture should come together smoothly, with no lumps; if there are any lumps, add a little more liquid and whisk them out. Pour this cornstarch mixture into the beaten eggs. Whisk vigorously to combine.
  5. Pour the egg mixture into the pot, and turn the heat on to medium. Whisk continuously and vigorously, working all the angles of the pot and scraping the bottom. Continue whisking for about 5 minutes, or until the custard becomes very thick and starts to boil, with large bubbles that slowly rise to the surface. Turn off the heat and stir in the vanilla.
  6. Spread one-third of the pudding evenly over the graham crackers. Top with a layer of graham crackers, and spread half of the remaining pudding over that layer. Add a third layer of graham crackers and top with the remaining pudding. Cover the top of the pudding with a final layer of graham crackers. Set aside.
  7. To make the frosting, melt the butter with the cocoa powder in a small saucepan. Bring to a light simmer over medium-low heat and let it bubble for 1 minute. Whisk in the milk and cook for 3 more minutes, letting the mixture bubble up around the edges. Remove from the heat and beat in the confectioners’ sugar with a whisk or hand beater. When the mixture is smooth, beat in the vanilla. While the frosting is still quite hot and liquid, pour it over the top layer of graham crackers and smooth with a hot knife or spatula dipped in hot water.
  8. Cover the layered dessert with a lid or aluminum foil and refrigerate. (If using foil, be careful not to let it touch the top of the dessert, as it will stick to the frosting and spoil the look.) Refrigerate for a minimum of 4 hours and up to 2 days before slicing and serving. Serve chilled.