In her book San Antonio Cooks: Favorite Recipes from Local Chefs and Restaurants, food writer Julia Celeste Rosenfeld shares recipes from restaurants around the Texan city. This one comes from South BBQ & Kitchen, a traditional barbecue spot that doesn’t skimp on dessert. “This silky-smooth chocolate cream pie with banana whipped cream topping is the perfect complement to a Texas BBQ feast,” writes Rosenfeld.
Chocolate Banana Cream Pie
San Antonio's South Kitchen & BBQ share their recipe for a chocolate cream pie with whipped banana topping.
Ingredients
Crust
- 32 chocolate sandwich cookies preferably Oreos
- ⅓ cup (⅔ stick) butter melted
Filling
- 2⅔ cups whole milk
- 2 cups heavy cream
- ⅔ cup sugar
- 1 tsp kosher salt
- ⅓ cup cornstarch
- 12 egg yolks
- ½ cup (1 stick) + 3 tbsp butter cut into ½ -inch chunks
- 13 oz semi-sweet chocolate chips
- ⅔ tsp vanilla extract
Topping
- 2 cups chilled heavy cream
- ¼ cup confectioners’ sugar
- ⅔ tsp vanilla extract
- 1 3.4 oz box instant banana pudding mix
- dark chocolate shavings for garnish
Instructions
Crust
- Preheat oven to 350°F.
- Pulse cookies in a food processor until coarsely ground. Continue to process for another 15 seconds, until finely crumbled. Add butter and pulse to combine.
- Transfer the mixture to a 12-inch pie tin and press firmly into an even layer along the bottom and sides. Bake for 10 minutes. Set aside to cool completely.
Filling
- In a medium saucepan, combine milk, cream and salt. Bring to a simmer over medium-high heat, stirring occasionally to prevent the bottom from scorching.
- In a bowl, whisk sugar, cornstarch and egg yolks until smooth and creamy. Quickly whisk in 1 cup of the hot cream mixture into the egg mixture (to temper the egg yolks). Slowly whisk tempered yolk mixture into the pan of cream. Reduce to medium heat and whisk continuously for 30 seconds, until the mixture thickens and large bubbles form on top. Remove the pan from the heat.
- Whisk in butter and chocolate chips until melted and smooth. Stir in vanilla. Pour the mixture into the pie crust. Cover with plastic wrap, pressing it onto filling’s surface to prevent a skin from forming. Refrigerate for 4 hours, until filling is set and chilled.
Topping
- In a chilled bowl of a stand mixer fitted with the whisk attachment, whip all ingredients except the chocolate for 1 to 3 minutes, until soft peaks form. (Alternatively, use a hand mixer.) Spread the mixture over top of pie.
- Sprinkle with chocolate shavings and serve.
