Make Ahead

Chocolata Banana Jamma Cream Pie

July 14, 2011
0 Ratings
  • Makes 1 large tart
Author Notes

I am cooking a lunch for about 50 people and for dessert they requested Chocolate Banana Cream Pie. My problem is that bowls of precut bananas get brown and mushy. So, I made banana jam and used that as the banana layer. And, the great part is that I can make the pies the day before the lunch which will give me lots of free time....right? —dymnyno

What You'll Need
  • Banana Jam (adapted from Fine Preserving by Catherine Plagemann)
  • 4 large ripe bananas
  • 1 lemon
  • 1 1/2 cups white sugar
  • 1 1/2 cups water
  • fresh ginger,about 1/2 inch knob, peeled
  • 1/2 teaspoon freshly grated nutmeg
  • Vanilla Creme
  • 1 whole egg
  • 4 egg yolks
  • 3 cups heavy cream
  • 1/4 cup organic brown rice syrup
  • 1 tablespoon vanilla
  • melted semi sweet chocolate block or semi sweet chocolate morsels (enough to coat the crust of the tart)
  • Your favorite pie crust recipe
  1. Banana Jam (adapted from Fine Preserving by Catherine Plagemann)
  2. Zest the lemon or use a knife to cut pith free thin strips and cut them into confetti sized pieces.( or you can just use a zester) Then squeeze all the juice out of the lemon. Remove the seeds.
  3. In a large heavy bottomed pot boil the water and the sugar for about 10 minutes. Add the rest of the ingredients and simmer on medium heat for about 30 minutes.
  4. Remove the ginger and cool the jam.
  1. Vanilla Creme
  2. In a large saucepan, bring the cream almost to a boil.(scald)
  3. In a large bowl, whisk the whole eggs, egg yolks, vanilla and brown rice syrup together.
  4. Gradually add the hot cream to the egg mixture. (temper) Mix thoroughly. Set aside until ready to assemble the tart.
  5. Blind bake the pie crust for about 12 minutes at 350 degrees.
  6. After you remove the pie crust from the oven, brush the crust with melted chocolate. (I use a 2 inch paint brush) Cool.
  7. Spread a layer of banana jam over the cooled chocolate. Then pour the vanilla cream over the banana jam. *****Note: If there is more jam than you need for the tart; refrigerate the leftover's great on toast!
  8. Bake in a 300 degree oven for about 30 minutes or until the cream layer starts to turn golden.
  9. Cool and garnish with whipped cream and a couple slices of fresh banana.

See what other Food52ers are saying.

  • lapadia
  • Lizthechef
  • lorigoldsby
  • Bevi
  • TheWimpyVegetarian

16 Reviews

lapadia July 19, 2011
This is...Supercalifragilisticexpialidocious!!!!!
dymnyno July 19, 2011
Wow! I haven't heard that word in a long time...thanks!
Lizthechef July 18, 2011
Could we try this with milk instead of cream? Half and half? Looks so good...
dymnyno July 19, 2011
Oh, yes!
lorigoldsby July 18, 2011
Wow! Really, just wow!
dymnyno July 19, 2011
Whooo Hooo! Thanks!!!!
Bevi July 18, 2011
This is a great idea.
dymnyno July 18, 2011
Thanks! The banana jam is really easy and is soo delicious!
TheWimpyVegetarian July 17, 2011
Brilliant idea!! I love this.
dymnyno July 17, 2011
Thanks....I really have to cut out desserts, but I have such a sweet tooth!
TheWimpyVegetarian July 17, 2011
Oh God, I know what you're saying. I am a total dessertaholic. I'm trying hard to cut out desserts, and some days am more successful than others.. :-)
Lizthechef July 15, 2011
Oh yeah, this totally rocks. Thumbs up. Make this for Larry and he will never come home to San Diego ;)
dymnyno July 17, 2011
Shall I make it for your visit?
dymnyno July 15, 2011
hardlikearmour July 14, 2011
This is a genius idea!
drbabs July 19, 2011
I agree! Banana jam--who knew?