This show-stopping Country Fair Banana Cream Pie is a true crowd-pleaser, combining three distinct layers of decadence. It starts with a crunchy pecan crust, followed by a rich, smooth chocolate ganache base. The star is the silky vanilla custard folded with whipped cream and fresh banana slices tossed in lemon to keep them bright. Topped with stiffly beaten whipped cream and more pecans, it offers a perfect balance of textures and flavors. Ideal for summer potlucks, family reunions, or any occasion where you want to serve a slice of Americana. It’s a labor of love that rewards with unforgettable sweetness.
Country Fair Banana Cream Pie
Description
This show-stopping Country Fair Banana Cream Pie is a true crowd-pleaser, combining three distinct layers of decadence. It starts with a crunchy pecan crust, followed by a rich, smooth chocolate ganache base. The star is the silky vanilla custard folded with whipped cream and fresh banana slices tossed in lemon to keep them bright. Topped with stiffly beaten whipped cream and more pecans, it offers a perfect balance of textures and flavors. Ideal for summer potlucks, family reunions, or any occasion where you want to serve a slice of Americana. It&# 226;ÂÂs a labor of love that rewards with unforgettable sweetness.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Chop pecans very fine, preferably in a food processor fitted with a metal blade.
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Place chopped pecans in a bowl with the crust ingredients (flour, butter, egg, sugar) and mix until well blended.
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Divide dough in half and press firmly into the bottom of 2 pie pans.
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Chill crusts for 30 minutes.
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Bake the pie crusts for 25 minutes until golden. Cool completely.
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For the chocolate layer: Melt chocolate chips, 1 stick unsalted butter, and 1 tbsp light corn syrup in the top of a double boiler set over hot, not boiling water.
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Stir frequently until smooth. Remove from heat and cool slightly, then stir in 1 tsp vanilla.
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Divide chocolate mixture between cooled pie crusts and spread evenly. Chill.
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For the filling: Heat 1 cup milk in a medium saucepan over medium heat to scald.
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In a separate bowl, beat 4 egg yolks and gradually add 1 cup sugar.
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Beat in 5 tbsp flour.
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Gradually stir in the hot milk.
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Transfer mixture back to the medium saucepan and cook, stirring constantly over medium-high heat with a whisk.
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The mixture will lump as it begins to thicken. Bring to a boil and boil for 1 minute, stirring constantly.
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Remove from heat and continue to stir until the mixture is smooth.
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Beat in 3 tbsp unsalted butter and 1 tbsp rum (or 1 tsp vanilla if omitting rum).
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Cool custard to room temperature.
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Peel 2 bananas, slice very thin, and toss with juice of 1/2 lemon.
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Whip 1 cup heavy cream until firm but not stiff.
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Mix about 1/4 of the whipped cream into the cooled egg mixture to lighten it, then fold in the remaining whipped cream and banana slices.
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Fill the pastry shells with banana cream mixture and smooth the top.
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Beat the remaining heavy cream until stiff.
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Spoon whipped cream around the edge of the pies and sprinkle with additional chopped pecans if desired.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 4061.4kcal
- % Daily Value *
- Total Fat 273.6g421%
- Saturated Fat 83.5g418%
- Cholesterol 258.0mg86%
- Sodium 779.4mg33%
- Total Carbohydrate 367.1g123%
- Dietary Fiber 32.8g132%
- Sugars 70.8g
- Protein 59.2g119%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
