Even though I spend 40+ hours a week at a bakery, I can’t help but not want to be in the kitchen on my days off. Mondays more than Sundays are reserved for conjuring up something sweet or savory and definitely baked. We celebrated my good friend Lauren’s birthday over the weekend. Upon her request, I made her my famous buttermilk pie.
Even though I halved my pie crust recipe, I had quite a bit left over after lining one pie plate. As it sat in the refrigerator for a few days, I kept going back and forth in my head as to what I should use it for. Mini quiches, cream pies, hand pies, lemon bars, and galettes were all viable options until I realized I was missing one key ingredient for each.
One of the main reasons why I love baking so much is that it forces you to get creative. Well, I guess I should edit that statement by saying that baking forces you to get creative if you are too lazy to go to the store and are just making something up on the whim that is what you have in your refrigerator. This recipe falls somewhere in the void between a lemon bar and a chess pie. Both are similar in that they are simple, only calling for a fair amount of ingredients- sugar, flour, eggs. I have a million and one bananas in my freezer and wanted to throw them into the mix. You can also never go wrong with adding chocolate, or so I hoped.
Banana Chocolate Experiment Pie
1 unbaked pie shell
1 cup white sugar
1/4 cup flour
2 tbs cocoa powder
6 frozen bananas
1 tsp vanilla
- If opt to make a crust from scratch, go ahead and roll it out and trim it for your pie plate. I was working with leftover dough scraps, so my crimping is a little less than pleasing. I used a butter knife to lightly press the dough onto the edge of the plate.
- Other nice options for crusts would be a simple shortbread (butter, sugar, and flour) or even a graham cracker crust.
- Slice 2 of your frozen bananas and layer them on the bottom of your crust. Once baked, these make a nice layer on top of the crust.
- In a large mixing bowl, whisk together the flour, sugar, and cocoa.
- In a smaller bowl, beat eggs, vanilla, and the remainder of your frozen bananas together. Combine with flour mixture until smooth.
- Bake for about 45-50 minutes at 350 degrees. I drizzled the top with melted chocolate and sea salt to give it a little something extra. Extra is always good if it’s chocolate!
After taste testing a warm slice, I let the pie chill in the fridge for a couple of hours before having an official slice. This was so refreshing, not to mention simple. Lauren deemed a pie tie between buttermilk and this chocolaty banana-y concoction.
Pie is always a good choice!