If you know me, you know that I am not a morning person. However, the universe called me out of bed at 5 am to share this wonderfully, delicious Banana Cream Pie… with chocolate… cause everything is better with chocolate, right?!
Actually, the only time I will get up earlier than I need to, is to bake. The mood is just to my liking. Only a little bit of sun peaking through the windows, leaving the house nice and cozy. Gregory Alan playing on Spotify. The quietness of the neighborhood and house. This was my morning. Major hygge.
So let’s cut right into this pie, shall we. It is perfect for really any time of the year but I especially love it during the summer months because you don’t need to turn on your oven- like at all. It requires minimal prep work and takes under an hour from start to finish to make. The base of the pie is a graham cracker crust with my secret ingredient honey-this adds flavor but also helps the crust from falling apart. Followed by a surprise layer of chocolate ganache that really calls for a party in your mouth. Topped with the banana filling, whipped cream and chocolate shavings. Yeah, I know what you’re thinking- you need to make this right.now.
If you decide to make this recipe, I would love to see your creations! Please tag me on Instagram @sirennapatapis or #sirennabakes. Happy Baking!
- 18 graham crackers
- 8 ounces salted butter, melted
- 1/4 cup honey
- 1/4 cup heavy whipping cream
- 1.5 ounces dark chocolate, I used 85% dark
- 1 3/4 cups milk
- 1/2 cup sugar
- 5 egg yolks
- 1/4 cup cornstarch
- 3 tbsp salted butter
- 1 tablespoon vanilla
- 1/2 cup heavy whipping cream
- 1 banana
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
- To prepare your crust, grease a 9×9 inch pie pan with coconut oil. In a blender or food processor pulse graham crackers until they become finely grated. Mix in a bowl with melted butter and honey until all pieces are coated and texture is wet. Using a spatula press the mixture into the pan to create a crust. Stick in the freezer. * I like to heat my butter up in a glass measuring cup and then after I empty it into the bowl I use it to pour my honey in. Since the glass is hot the honey pours out very easily and makes it easier to stir.
- In a microwave safe bowl heat up cream for one minute and then pour over chocolate. Let sit for one minute and then stir. Once crust feels hardened should be about 5 minutes add the chocolate ganache on top of the crust, creating a layer of chocolate. Smooth out to the sides and stick in the refrigerator.
- In a saucepan on medium high heat whisk together 1 ½ cups milk, sugar and eggs. In a separate bowl to the side whisk together corn starch and the remaining ¼ cup of milk. This will create a paste. Add the cornstarch mixture to your saucepan and keep whisking until it becomes thick. Should take 5 minutes. Remove from heat and add in butter and vanilla and stir in until combined. Set aside to cool.
- Using an electric mixer whisk cream on medium speed for about 5 minutes until peaks form. You do not want to over mix here so do not take your eyes off this or it will become soupy.
- Fold the cream into the banana filling mixture in two parts. Add in sliced banana and fold in. Take your crust out of the refrigerator and make sure the chocolate has set before you put the filling on top. Cover With plastic wrap and place in the fridge for two hours or overnight to set.
- When ready to serve make your whipped cream. Using an electric mixer beat cream and sugar and follow the same directions in step four. Cover the pie in whipped cream and serve with chocolate shavings toppings or banana slices on top!
“How liberating it is to pursue wholeness instead of perfection.”