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May 27, 2013

CHOCOLATE BANANA PIE

Chocolate Banana Pie is one of the easiest pies to make. Chunks of banana and melted chocolate is a wining combination. It is amazing served with vanilla ice cream and chocolate sauce.

chocolate banana pie
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Have you ever had something and wondered how you have gone all your life without it? Well, that’s the question I asked myself after I ate this pie. I whipped one up a few months ago. Since then, I have made AND EATEN more than my fair share.

The idea for the pie came to me one day as I sat brainstorming recipe creations for the blog. I started to think about bananas and how I like them hot. I love the velvety texture, the warmth, and the sweetness. I decided to make a banana pie simply because I have never seen or had one. It has become one of my favorite pie recipes.



This will definitely be my future go-to dessert. It’s the easiest pie I have ever made. Although it is perfectly tasty room temp or cold, it is AMAZING hot. Pair it with ice cream (coconut is my preference) and a drizzle of chocolate sauce…heavenly!

Try it and let me know what you think! 




CHOCOLATE BANANA PIE




INGREDIENTS:

2 refrigerated pie crusts
11 - 12 (about 8 cups) medium bananas, ripe but firm  
1 cup semi sweet chocolate chunks
1/3 cup sugar
1/4 cup flour
heaping 1/4 tsp. cinnamon
1 tsp. milk
1/2 tsp. sugar in the raw
store bought chocolate sauce (optional)
ice cream (optional)



INSTRUCTIONS:

Preheat oven to 375 degrees F.

Peel and cut bananas into 3/4 inch chunks. Place in a large mixing bowl. In a small bowl, combine flour, cinnamon, sugar and blend well. Add to bananas, stirring gently to coat.

Place one pie crust on the bottom of a 9-inch pie pan.  Add 1/3 of the banana filling. Sprinkle with 1/3 of chocolate chunks. Repeat layering 2 more times.  

Place the second pie crust over filling. Tuck the edges of the crust under. Crimp the edges using fingers or tines of a fork. Use a sharp knife to make a few 1/2 inch slits in crust to allow steam to escape. Brush crust with milk and sprinkle with sugar in the raw.

Bake for 35 to 40 minutes on second to lowest rack in oven. Done when bananas are soft but not mushy.  

Serve hot, room temperature, or cold with ice cream and chocolate sauce.

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