Banana Cream Pie with Chocolate Ganache and Vanilla Wafer Crust
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Serves: 8-10
 
This banana cream pie is kicked up a notch with a vanilla wafer cookie crust and decadent chocolate ganache bottom layer, making for the ultimate summer dessert!
Ingredients
  • Crust:
  • 40 vanilla wafers (plus more for garnish)
  • ½ teaspoon salt
  • 4 tablespoons melted butter
  • Filling:
  • 1 cup 1% milk
  • 1 cup almond milk
  • ½ cup sugar
  • ¼ cup cornstarch
  • 1 ripe (brown) banana, mashed
  • 4 egg yolks
  • 3 bananas (not brown), sliced
  • Chocolate Ganache:
  • 4 ounces bittersweet chocolate
  • 1 tablespoon butter
  • ⅓ cup heavy cream
  • Whipped Topping:
  • 1 pint heavy cream
  • 2 tablespoons powdered sugar
  • 1 ½ teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Grease a pie dish with butter or non-stick cooking spray.
  2. For the crust: Add cookies and salt to the food processor. Pulse until they are a fine crumb. With the processor on, slowly drizzle melted butter into crumbs. To make sure the crust will hold, grab a small handful of the crust and press, if it sticks together you’re good to go, if it’s still al little crumbly, add ½ tablespoon more of melted butter. Bake the crust until golden brown, about 15 minutes.
  3. For the filling:
  4. In a medium sauce pan, whisk milk, almond milk and mashed ripened banana. Turn the heat on medium until the mixture is scalding hot, but not boiling. In another bowl, whisk together, egg yolks, sugar and cornstarch. Slowly ladle a little of the hot milk mixture into the sugar and egg mixture to bring the eggs up to temperature. Once you’ve added about 1 cup of the milk, you can slowly whisk all the eggs and sugar into the hot milk and banana. Turn the heat down to a medium to medium low, and constantly stir (slowly) the mixture until it thickens, about five minutes. Once the custard has thickened, transfer to a bowl and cool.
  5. For the ganache:
  6. In a microwave safe bowl, add chocolate, butter and cream. Heat in 30 second intervals in the microwave, stirring in between each interval until the chocolate and butter is completely melted. Let cool.
  7. Whipped Cream:
  8. In the bottom of a stand mixer, add cream. Using the whisk attachment, whisk on medium-high until the cream is whipped. Add powdered sugar and vanilla, whisk until combined.
  9. Assembly:
  10. Once the custard and ganache have cooled, arrange half of the sliced bananas on the bottom of the crust. Top with ganache, followed by half of the custard, then the remaining sliced bananas, followed by the remaining custard. Place of piece of plastic wrap directly on the custard and chill overnight.
  11. When ready to serve, spread whipped cream over custard. Top with grated chocolate and remaining vanilla wafer for garnish.
Nutrition Information
Serving size: 1
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/banana-cream-pie-chocolate-ganache-vanilla-wafer-crust/