Banana Cream Pie

Votes: 1

Time: 3 hours 25 minutes
Complexity: easily
Servings: 8-10

This creamy pie combines a wealth of vibrant flavors and interesting textures. A crumbly crust made from crushed and pressed sugar waffle cones with butter lies beneath a layer of dark chocolate, topped with chunks of sweet bananas—a perfect combination. A thick layer of soft, set custard filling sits atop the bananas, and the whole thing is topped with a fluffy, slightly crispy meringue, toasted in the oven. The pie is quite simple to make, but requires time for the filling to set, followed by the meringue. The result is a stunning dessert that would easily replace a holiday cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

10 waffle cones
0.5 tsp salt
1 tbsp. sugar
4 tbsp (60 g) butter, melted

Filling and meringue

2 tbsp. + 2 tbsp. whole milk
4 large eggs, separate the whites from the yolks
3/4 cup + 1/3 cup sugar
0.5 tsp vanilla extract
1/4 cup cornstarch
2 tablespoons cold butter, cut into small pieces
90 g dark chocolate, finely chopped
2 bananas, sliced into 0.5 cm thick circles.
1/4 tsp cream of tartar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wafer rolls, sugar, butter, milk, eggs, vanilla extract, starch, dark chocolate, bananas, cream of tartar

Cooking the dish according to the recipe:

Prepare the cake base:

Preheat oven to 350°F (175°C). In a food processor, pulse the horns, salt, and sugar until coarsely ground. Add the melted butter and pulse until the mixture resembles coarse sand. Press it into the bottom and sides of a 9-inch (22 cm) pie dish. Bake until golden brown, 10-12 minutes, then cool completely.
Prepare the filling:

In a saucepan over medium heat, heat 2 cups of milk until just simmering. Whisk the egg yolks, 3/4 cup of sugar, and vanilla in a large bowl until smooth. Stir in the cornstarch. Slowly whisk the warm milk into the egg mixture, then pour it into the saucepan and return it to medium heat. Cook, stirring constantly, until the custard thickens and begins to bubble around the edges, about 2 minutes. Stir in the butter until melted. Strain the custard through a fine-mesh sieve into a large bowl; set aside to cool, stirring frequently.

Combine the remaining 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave for 1 minute. Stir until the chocolate melts, then let cool slightly.
Spread the chocolate over the bottom and sides of the cake. Press the bananas into the chocolate, then pour the custard over them. Cover and refrigerate until the filling has set, at least 1 hour.
Preheat oven to 190°C.
Prepare the meringue:

In a large bowl, beat the egg whites with a mixer on medium speed until foamy. Add the cream of tartar and half of the remaining 1/3 cup sugar, and beat until the mixture is opaque. Add the remaining sugar and beat until stiff peaks form, about 5 more minutes.
Spoon the meringue onto the pie and swirl it with the back of a spoon. Bake until golden brown, 5-8 minutes. Let set at room temperature, about 1 hour 30 minutes.