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County Fair Banana Cream Pie

County Fair Banana Cream Pie recipe image
This classic County Fair Banana Cream Pie is the ultimate comfort dessert, combining multiple layers of flavor and texture in every slice. It starts with a crunchy, buttery pecan crust that provides a nutty foundation for a smooth, rich chocolate ganache layer. Above the chocolate sits a velvety vanilla custard folded with fresh, lemon-kissed banana slices, creating a perfect balance of sweet and tart. The pie is crowned with billowy whipped cream and a sprinkle of toasted pecans for added crunch. Ideal for summer barbecues, family gatherings, or any occasion where you want to impress guests with a nostalgic, homemade treat, this pie delivers indulgent satisfaction without being overly heavy. The combination of creamy custard, fresh fruit, and chocolate creates a harmonious dessert experience that feels both elegant and homey.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 240
Dietary: Vegetarian
Description
This classic County Fair Banana Cream Pie is the ultimate comfort dessert, combining multiple layers of flavor and texture in every slice. It starts with a crunchy, buttery pecan crust that provides a nutty foundation for a smooth, rich chocolate ganache layer. Above the chocolate sits a velvety vanilla custard folded with fresh, lemon-kissed banana slices, creating a perfect balance of sweet and tart. The pie is crowned with billowy whipped cream and a sprinkle of toasted pecans for added crunch. Ideal for summer barbecues, family gatherings, or any occasion where you want to impress guests with a nostalgic, homemade treat, this pie delivers indulgent satisfaction without being overly heavy. The combination of creamy custard, fresh fruit, and chocolate creates a harmonious dessert experience that feels both elegant and homey.
Ingredients
  • 2 cups Pecans, finely chopped
  • 1 cups Butter, softened
  • 3 cups Flour
  • 1 whole Egg, beaten
  • 1/2 cups Sugar
  • 1 cups Chocolate chips
  • 1 whole Stick unsalted butter
  • 1 tablespoons Light corn syrup
  • 1 teaspoons Vanilla extract
  • 1 cups Milk
  • 4 whole Egg yolks
  • 1 cups Sugar
  • 5 tablespoons Flour
  • 3 tablespoons Unsalted butter
  • 1 tablespoons Rum or 1 teaspoon vanilla
  • 2 whole Bananas
  • 1 x Juice of 1/2 lemon
  • 2 cups Heavy cream
  • 1 x Chopped pecans, optional
Directions
  1. 1
    Preheat your oven to 350°F (175°C).
  2. 2
    For the crust, finely chop the pecans in a food processor until they resemble coarse meal.
  3. 3
    In a large bowl, combine the chopped pecans, flour, sugar, and softened butter.
  4. 4
    Mix with your hands or a fork until the mixture forms a cohesive, crumbly dough.
  5. 5
    Divide the dough in half and press firmly into the bottoms and sides of two 9-inch pie pans.
  6. 6
    Chill the pie shells in the refrigerator for 30 minutes to prevent shrinking.
  7. 7
    Bake the pie crusts for 25 minutes, or until golden brown and set. Cool completely on wire racks.
  8. 8
    For the chocolate layer, place chocolate chips, butter, and corn syrup in the top of a double boiler over simmering water.
  9. 9
    Stir frequently until the chocolate is melted and smooth.
  10. 10
    Remove from heat and stir in vanilla extract. Let cool slightly until it thickens just enough to spread.
  11. 11
    Spread the chocolate mixture evenly over the bottom of the cooled pie crusts. Refrigerate for 15 minutes to set.
  12. 12
    For the filling, heat milk in a medium saucepan over medium heat until it just begins to simmer (scalding).
  13. 13
    In a separate bowl, whisk together egg yolks and sugar until pale and creamy.
  14. 14
    Whisk in the flour until fully incorporated and smooth.
  15. 15
    Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
  16. 16
    Pour the mixture back into the saucepan and cook over medium-high heat, whisking constantly.
  17. 17
    The mixture will initially look lumpy; continue whisking vigorously until it thickens and becomes smooth.
  18. 18
    Bring the custard to a gentle boil and cook for 1 minute, stirring constantly to prevent scorching.
  19. 19
    Remove from heat and stir in butter and rum (or vanilla) until melted and combined.
  20. 20
    Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Cool to room temperature.
  21. 21
    Peel and thinly slice the bananas. Toss them gently with lemon juice to prevent browning.
  22. 22
    In a clean bowl, whip 1 cup of heavy cream until soft peaks form.
  23. 23
    Fold a quarter of the whipped cream into the cooled custard to lighten it, then gently fold in the remaining cream and banana slices.
  24. 24
    Spoon the banana cream filling into the prepared pie shells, spreading it evenly over the chocolate layer.
  25. 25
    Whip the remaining heavy cream until stiff peaks form.
  26. 26
    Pipe or spoon the whipped cream around the edges of the pies for decoration.
  27. 27
    Sprinkle with chopped pecans if desired. Refrigerate for at least 2 hours before serving to allow flavors to set.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 240kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 7g35%
Cholesterol 45mg15%
Sodium 75mg4%
Total Carbohydrate 30g10%
Dietary Fiber 1g4%
Sugars 25g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: banana cream pie, pecan crust, chocolate ganache, custard filling, whipped cream, county fair recipe, classic dessert, banana dessert, pie recipe, summer dessert, make-ahead dessert, family gathering, comfort food, vanilla custard, fresh bananas, nutty crust, layered pie, homemade pie, dessert platter, party dessert
Read it online: https://www.chefs-mate.com/recipe/county-fair-banana-cream-pie/