In a saucepan combine sugar, cornstarch, and salt. Gradually add milk and cream until smooth.
cook and stir over medium to high heat until thickened and bubbly about 2 minutes. Add a small amount to the egg yolks mix well. Return all to the pan. Bring to a gentle boil, cook for 2 minutes stirring constantly.
Remove from the heat, stir in the butter and vanilla. Pour half into the pastry shell, cover and refridgerate. Add chocolate to remaining custard and mix well. Cover and refridgerate 1 hour. DO NOT stir
Arrange Bananas over filling, carefully spoon chocolate custard over all. Refridgerate for atleast 2 hours. Garnish wtih whipped cream and chocolate shavings if desired.
Originally Submitted
3/3/2010
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