Ingredients
Makes 8 to 10 servings
Filling:
Crust:
For filling:
Step 1
Whisk first 4 ingredients in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Add yolks; whisk to blend. Scrape in seeds from vanilla bean; add bean. Whisk over medium-high heat until pastry cream thickens and boils 1 minute, about 8 minutes total. Remove from heat; whisk in butter and rum. Remove vanilla bean. Transfer mixture to bowl; press plastic wrap onto surface. Chill until firm, at least 4 hours. DO AHEAD:Can be made 1 day ahead. Keep chilled.
For crust:
Step 2
Combine first 7 ingredients in processor. Blend until finely ground. Transfer to large bowl. Using fork, cut in butter until mixture resembles coarse crumbs. Mix orange juice, 1 tablespoon ice water, and vanilla in small bowl. Sprinkle over chocolate mixture, tossing until dough comes together in clumps and adding more water by tablespoonfuls if dry. Using floured hands, gather dough into ball; flatten into disk. Wrap; chill dough at least 2 hours and up to 1 day.
Step 3
Preheat oven to 375°F. Spray 9-inch-diameter glass pie dish (including rim) with nonstick spray. Roll out dough between 2 sheets of parchment paper to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared dish. Peel off parchment. Fold overhang under and crimp crust edges decoratively. Pierce crust all over with fork; freeze 10 minutes.
Step 4
Line crust with foil; fill with dried beans. Bake crust 20 minutes. Remove foil with beans. Continue to bake crust until dry and firm to touch, about 10 minutes longer. Cool crust completely on rack.
Step 5
Spread 1 cup pastry cream over bottom of crust. Slice enough bananas into 1/4-inch-thick rounds to cover cream in overlapping circles. Cover bananas with remaining pastry cream. DO AHEAD:Can be made 6 hours ahead. Cover and chill.
Step 6
Slice 3 (or more) bananas on slight diagonal into 1/4-inch-thick ovals. Arrange in overlapping circles atop pie. Sprinkle with sugar. Caramelize, if desired, using handheld torch. Alternatively, cover bananas with whipped cream, sprinkle with chocolate sprinkles, and garnish with additional banana slices.
How would you rate Banana Cream Pie with Whole Grain Chocolate Crust?
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Reviews (7)
Back to TopIt looked so good but was not worth the effort. I followed the recipe to a T but the filling was runny and the chocolate crust was gummy and tasted more like whole wheat flour than chocolate. All my friends ate the filling and bananas and left the crust but the filling was pretty mediocre too.
Dollymo
Grande Prairie, Alberta
11/23/2008
我同意最后审查!的方向也t directly state to place in fridge for 6 hours or so but it said it can be made in advance up to 6 hours. It was a bit unclear and I wanted so bad to have a piece right away but now it's in the fridge overnight since it was impossible to cut a slice without it seeping everywhere. I hope tomorrow morning it's thick and cuts easily. I'm relying on the last review since she put a ton of work into it like me and got her results the next day! It still tasted great including the chocolate crust!!
Anonymous
AZ
6/2/2008
I really liked the vanilla filling, and the idea of carmelizing the bananas, but the chocolate crust turned out very thick, chewy, and difficult to swallow. I'd do the filling again in a heartbeat, but either make an oreo/chocolate gram crust or just use a normal flaky pie crust.
Anonymous
Cambridge, MA
2/3/2008
I read the recipe and immediately ruled out the crust . . . too much time and purchased a refrigerated pie crust. I made the filling, topped it w/ 2 sliced bananas. I also made homemade whipped cream. It was a boring pie and felt it was like eating vanilla pudding w/ sliced bananas.
Jana2
Ohio
1/27/2008
Very delicious, but way too time consuming, and the filling was not much better than vanilla pudding. I spent two days assembling this and waiting to eat it after reading other reviews, and I would say, that for two days worth of labor, it isn't worth it. Plus, lets be honest, its not really health anyway. Just b/c the crust uses wheat flour. Look at the amount of eggs and sugar in this thing. Yikes!
Anonymous
madison, wi
1/16/2008
The photo looks a lot better than it really is.Too much work for the bland taste though it was better the second day. Not really worth the time, effort or cost. It just wasn't sweet enough.
chrysthesys
Bellingham, WA
1/11/2008
Wow! What a pie! I found it to be very labor and time consuming. I'm a pretty good cook and baker but I was not ready for this pie. I had trouble with the crust, it kept tearing after I placed it in the pie pan. I chose to sprinkle the top with sugar and top with homemade vanilla whipping cream. When I had finished with the pie, my hubby and I sat down for a raste. I was rather dissappointed (although he said he loved it) It was very messy and hard to cut. And I was expecting the flavors in the custard to blend more. But to my great surprize, the next day (after the pie had ample time to sit in the fridge) I has a small piece. It cut with great ease and tasted so good!! The key here is to place it back into the frige for a few hours after it is completely assembled. It tasted like a totally different pie! YUMMY!
mariacooksfor8
Riverbank, CA
1/9/2008
