Sunday, February 21, 2010

Chocolate Banana Cream Pie

I honestly don't even know how many recipes I have on here that I attribute to my amazing mother. Here's a list of a my favorites:

Shepherd's Pie
Hamburg Gravy
Mushroom Marsala

There are plenty more...some that bring back fond memories of my Gram, my Nana & Grampa, and even my beautiful sister. For me, good food was part of growing up. I feel like food is a luxury; when it's good, it's real good and it should hit all of your senses. This recipe is one really close to my heart. It's one that I hope MY children will want to make and will get excited for every year around the holidays. Or whenever I'm in the mood to make it. :)

Thanksgiving and Christmas were huge holidays...literally...for my family. I'm one of five, not including my father's kids, and I have more cousins than I can even count. Every Turkey Day, we knew we were going to get Chocolate Cream Pie and Banana Cream Pie. We'd even sometimes get them on Christmas. I can still see my mom constantly stirring the chocolate pudding over the stove. That's why when I thought of making a pie, I had to combine the two and see how it came out.

It came out phenomenally.

This crust is identical to my mom's. It's flaky, buttery, salty, and perfectly gold. It's so easy to make, I'm not sure I'll every buy store-bought crust again.

Pie Crust
Prep time: 10 minutes
Cook time: 15-20 minutes

2 1/2 cups unbleached all-purpose flour
1 tsp sugar
1 tsp salt
1 cup Earth Balance
1/4 cup plus 4 tbsp ice water

1. (I don't have a pastry cutter and my food processor isn't large enough to fit all the ingredients, so I start this off in a large bowl.) Preheat oven to 350° F. In a large bowl, combine flour, sugar, salt, and Earth Balance. I use a fork to start cutting the ingredients together until it starts to resemble small peas. It should be coarse looking.

2. Add 1/4 of ice water. Continue cutting until the dough is crumbly but holds together when squeezed. If you need more water, add 1 tbsp at a time until you get the right consistency. Turn out onto floured surface and knead once or twice, until the dough comes together. Do not over-mix! You won't get the flaky dough you're looking for if you do. Shape into two equal-sized disks, cover with plastic wrap, and refrigerate for at least an hour.

3. (You don't need both disks, so you can either make two pies or save one disk of dough for later on. It'll last in the fridge up to three days or you can stick in the freezer.) On a floured surface, roll out your dough to a 14-inch circle. Carefully fold in half and unfold in your pie plate. Cut around the edges so you have an inch overhang. Fold the inch of dough under itself so it's flush with pie rim. Crimp the edge either with a fork or with your knuckle. Pierce bottom and sides with a fork to prevent puffing up while baking.

4. Bake for 15-20 minutes or until golden brown. Let cool before filling.

OK, now for the best part. The pudding
Before I made the pudding, I sliced about a banana and a half into 1/4-inch coins and lined the bottom of the pie shell.

Chocolate Cream
Prep time: 5 minutes
Cook time: 10 minutes

3/4 cup white sugar
1/3 cup all-purpose flour
2 cups full-fat, unsweetened soy milk
6 tbsp cocoa (I use the dark cocoa...)
2 tbsp vegetable oil
4 1/2 tsp Ener-G
3 tbsp water
2 tbsp Earth Balance
1 tsp vanilla extract

1. Combine sugar, flour, soy milk, cocoa, and oil in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.

2. In a small bowl, combine the Ener-G and water. Mix until completely combined. Stir the Ener-G mixture in the sauce pan and cook for an additional 90 seconds. Remove from heat, and stir in Earth Balance and vanilla.

3. Pour filling into pie shell, and chill until set. Thoroughly enjoy, as I know you will.

Cody kept commenting on how good the crust was. I couldn't get over the hint of delicious banana and how amazingly smooth and dark the chocolate cream was. I brought a piece in for my boss...she always has the best reactions to my baked goods! It definitely went over well. I have a pie shell already cooked in the kitchen waiting for more of this delicious filling. I know there are a lot of steps involved, but it's really rather simple!

So what about you? Are there any foods that trigger childhood memories or always make you think of someone you love?


  1. this looks delicious!! my favorite meal was lumberjack macaroni of course :)

  2. Looks delicious.

    Two questions:
    1.Do you know where I can find a list of the ingredients in earth balance?
    2. Have you ever thought about replacing the white sugar in your recipes by something healthier? I try to use brown sugar instead, or other sweeteners like honey or maple syrup.

  3. This comment has been removed by the author.

  4. I definitely keep brown rice syrup, agave nectar, maple syrup, and brown sugar on hand. I usually use one of these to replace at least a little bit of white sugar. For this, though, being a "mom" recipe, I decided to keep it as is. I'm sure some of the liquid could be cut and replaced with agave, though.

    web page has the list of ingredients for Earth Balance:

  5. Thanks for the link!


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