If you’ve been following Chew Wanna Eat? for any length of time and actually read my ramblings, you know that some of my best creations just pop into my head. I’ll get a craving for something (today it was Banana Cream Pie), and then I’ll think to myself, Oooooh, what if I made a Chocolate Graham Cracker Crust instead of a Regular Pie Crust? Ooooooh, what if I add some sort of Chocolate to the Filling? And there you have it.
This Pie is SOOOOO good. I always make my Cream-Style Pies with Homemade Filling. It’s simple, takes less than ten minutes, and once you try it, you’ll never use Pudding again. This is the first time I made this Pie. The Crust and Filling are tried and true, but I’ve never added a Chocolate Crust to a Banana Cream Pie before, nor have I ever added a Chocolate Swirl. Not gonna be the last time I make it; I’ll tell you what!
Chocolate Graham Cracker Pie Crust Ingredients
1 sleeve (approx. 9 whole) Chocolate Graham Crackers
¼ cup Sugar
¼ cup Butter, melted
Place whole Graham Crackers in a ½ gallon plastic bag. Close the bag with its zipper or use a twist tie. You can either roll the crackers into crumbs with a rolling pin, or do what I do. Take a nice heavy meat mallet and pretend you’re playing whack-a-mole. That’s right. Whack those suckers into crumbs. It only takes about 30 seconds. Flip the bag over here and there to make sure there are no large pieces left. Open the bag and pour the crumbs into a small bowl.
Add your Sugar and stir with a whisk. Slowly drizzle in the melted Butter.
Using your fingers, the bottom of a glass, the bottom of a smooth measuring cup or something similar, press the mixture into a 9” pie plate.
Bake at 375° F for 10 minutes. Remove from oven and set aside until cooled.
PIE FILLING INGREDIENTS: Yields one 9” Pie
1 cup Sugar
½ cup + 1 TBSP AP Flour
A couple dashes Salt
3 TBSP Butter
3 cups Milk
4 egg yolks (Use whites for Meringue, Omelets, or cook for the dogs)
1 ½ tsp Vanilla Extract
3 medium Bananas
¾ cup Semi-Sweet Chocolate Chips
Place the yolks in a small bowl and lightly whisk or beat with a fork. Set aside.
In a medium saucepan over medium heat add Sugar, Flour, and Salt. Whisk to incorporate. Add Butter and Milk. Continue cooking and whisking constantly until mixture begins to boil. Turn heat down a little and continue cooking and whisking for 2 more minutes. DO NOT WALK AWAY! You’ll end up with a scorched bottom if you do.
Remove from heat. Bring the Yolk bowl close to your saucepan and begin adding a TBSP or so of the hot mixture into the Yolks, stirring after each addition. Continue doing this until you have added about 1 cup of the mixture. (You have just tempered your eggs! Simple, right?)
Return the saucepan to the stove and pour the Yolk mixture into the filling mixture. Continue whisking. Bring to a simmer and cook for 2-3 minutes. Remove from heat, add the Vanilla and whisk in.
Let your Filling cool for 15-20 minutes. I like to Whisk it here and there to help it cool faster. Now, the next fun part is to drop your Chocolate Chips into the cooling Filling. I don’t throw them all in at once, I add a small handful at a time, and then stir a bit to create the swirl. Keep adding and stirring lightly until you have a nice swirl.
Place sliced Banana on top of the crust until it’s covered pretty well. I usually use about 1 ½ of the Bananas in this step. Pour about half of the Filling on top. Do another layer of sliced Bananas, add the remainder of the Filling. If you want to do the Meringue, make it now. Personally, I like Whipped Cream on Banana Cream Pie, so I never make Meringue, but if you love it, make it. I know where you’ll find 4 Egg Whites! Lol