A pie to satisfy all of your chocolate and peanut butter cravings.
200 grams teddy grahams, crumbled into fine crumbs
70 grams unsalted butter, melted
4 large egg yolks
3 cups milk
2/3 cup granulated sugar
1/4 cup + 1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoons cocoa powder
2 tablespoons peanut butter, microwaved until liquid
4-5 medium bananas, sliced + extra for topping
1 cup whipping cream
2 tablespoons confectioner's sugar
1 square of chocolate
Let's get Cooking...
Make the crust: Combine the crumbled graham crackers and melted butter in a bowl. Press into the bottom of a 9-inch pie pan and place in the fridge to chill until firm.
Make the filling: Whisk the egg yolks together in a bowl. Pour the milk, sugar, cornstarch and salt into a pot. Bring to a simmer and cook for 3-4 minutes, whisking constantly. Pour about 1/4 of the mixture into the beaten egg yolks, mixing well. Add the remaining milk mixture and whisk well. Strain the mixture and pour back into the pot, set to medium-high heat. Cook until the custard is thick and bubbling, about 2-3 minutes, whisking constantly. Divide the mixture between 2 bowls. Add the cocoa powder and peanut butter to one bowl and mix well. Cover each bowl with plastic wrap and press the plastic wrap directly onto the surface. This will prevent a skin from forming. Chill in the freezer for 30 minutes.
Make the topping: Combine the whipping cream and confectioner's sugar in a bowl and beat with an electric mixer until soft peaks form.
Assembly: Arrange the sliced bananas in the pie crust in an even layer. Pour the chocolate custard on top, spreading it into a smooth layer. Gently spoon the egg custard on top. Dollop the cream on top of the pie. Refrigerate overnight until the custard is very firm. Grate 1 square of chocolate on top and garnish with some banana slices. Enjoy!