3 bananas, sliced and divided
2 egg yolks, beaten
1 prepared eight-inch graham cracker pie crust
2 cups of milk
¾ cup of sugar
½ cup of whipping cream
¼ cup of cornstarch
¼ cup cocoa powder
1 tablespoon of cocoa powder
1 teaspoon of vanilla extract
¼ teaspoon of salt.
Method:
- Mix the sugar, cornstarch, ¼ cup of cocoa and salt in top of a double boiler.Blend in ½ cup of the milk and egg yolks; then stir until smooth.Stir in the remaining milk.
- Cook the cocoa mixture over boiling water, constantly stirring, until thickened (5-6 mins).Remove from heat, then stir in vanilla and allow to cool slightly.
- Arrange a third of the slices of banana in the pie crust.Spoon half of the chocolate mixture over top of bananas.
- Repeat layering; cover loosely.
- Place in your refrigerator for 15-20 mins.
- Beat the cream with an electric mixer at high speed until soft peaks form.
- Top each serving with whipped cream.Garnish with remaining banana slices and cocoa.
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