For those of you who are thinking “Great! Laurel must have gotten her kitchen, and made this delicious pie to celebrate!” I wish that were the case. No, my kitchen is still under construction, and the closest I get to cooking these days is heating water in the microwave for tea. I did make this delightful dessert over the summer, however, and it was a huge success with children and adults alike. The chocolate cookie-crumb crust contains a rich, banana pudding topped with freshly whipped cream… What are you waiting for? If your house contains a kitchen, you have to excuses not to make this pie right now!
Banana Cream Pie with Chocolate Cookie Crumb Crust
For the crust
- 2 cups (300 g) chocolate cookies, crumbled
- 6 tablespoons (100 g) butter, melted
- pinch of salt
For the filling
- 3 ripe bananas, sliced into thin rounds
- 1 tsp lemon juice
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- a pinch of salt
- 4 large egg yolks
- 2 cups whole milk
- 1 tsp grated lemon zest
- 2 tablespoons cold unsalted butter
For the topping
- 1 cup heavy cream, chilled
- 1 tablespoon sugar
For 8-10 servings
Prepare the crust: Preheat oven to 350°F / 180°C. Pulse together the cookie crumbs, melted butter and salt in a food processor until well mixed. Press crumb mixture onto the bottom and up the sides of a buttered 9-inch pie dish. Bake crust 10 to 12 minutes. Set aside to cool.
Prepare the filling: Peel and slice the bananas into thin rounds and arrange them over the bottom of the cooled crust. Sprinkle with lemon juice and set aside while you prepare the custard.
Whisk together the egg yolks, 1/2 cup sugar, cornstarch, and a pinch of salt in a medium saucepan, off heat, until smooth. Gradually whisk in the milk. Whisking constantly, bring to a full boil over medium heat and simmer until the custard pulls away from the sides of the saucepan, about 3 minutes. Remove from heat and whisk in the lemon zest and cold butter. Pour filling into prepared pie crust over banana slices, cover with plastic wrap, and chill until firm, at least 3 hours and up to 1 day.
Prepare the topping: When ready to serve, beat the chilled heavy cream with the sugar until firm peaks form; spoon over pie and swirl decoratively. Serve immediately.