Chocolate Banana Cream Pie
Note: Crust modified from the New York Cheesecake recipe, filling modified from the Lemon Pie recipe.
Ingredients
1 package graham crackers, crushed [I use a large plastic baggie and a rolling pin for this]
6 tablespoons butter, melted
1/4 teaspoon cinnamon
1/2 cup sugar
1/4-1/3 cup corn starch
1 cup milk
1 cup water
2 tablespoons butter
3 eggs
1-2 tablespoons honey
2 teaspoons vanilla
1/4 cup dark or bittersweet chocolate chips
2 medium-ripe bananas, sliced
whipped cream and chocolate shavings (optional)
Directions
1. Combine crushed graham crackers and melted butter. Add cinnamon. Press into the bottom and sides of a pie pan. Bake at 350 for about 15 minutes, until browned and fragrant. (It's already brown, so it's hard to tell. If the edges start to burn, it's been too long.)
2. In a pot, combine sugar and corn starch. Slowly add milk and water; stir well to combine. Add butter. Bring to boil slowly, stirring constantly. When mixture thickens and turns slightly transparent, remove from heat. Beat eggs. Stir one half of hot, sweet mixture into eggs. Pour back into pot and return to lower heat. Cook, stirring constantly, until mixture is thick. Do not boil.
3. Pour approximately one-third of mixture into a bowl and set aside. To the remaining two-thirds, add honey and 1 teaspoon vanilla. Stir until honey is melted and incorporated. Pour mixture into pie shell.
4. Slice banana into thin rounds and layer on top of the pudding.
5. Pour the extra filling from the bowl back into the pot and return to heat. Add chocolate chips and stir until the pudding is melted and smooth. If too thick, add a little more milk or water. Remove from heat. Add 1 teaspoon vanilla. Pour on top of bananas, being sure to completely cover them.
6.Chill in refrigerator for several hours or overnight, until well set.
7. If desired, serve with whipped cream and chocolate shavings.
