Banana Tiramisu Pudding Pie
Banana Tiramisu Pudding Pie
Ingredients
For the Crust
- 24 chocolate sandwich cremes, about 1 1/2 sleeves, such as Whole Foods 365 brand
- 1/2 cup unsalted butter, melted, such as Kerrygold brand
For the Chocolate Ganache Layer
- 1/2 cup heavy cream
- 6 ounces 60% cacao bittersweet chocolate bars, broken into pieces, such as Ghirardelli brand
For the Cream Filling Layer
- 1/2 cup granulated sugar
- 1/4 cup cornstarch, such as Argo brand
- 1/4 teaspoon salt
- 2 cups whole milk, such as Maple Hill brand
- 4 egg yolks
- 1/2 cup sour cream, such as Friendly Farms brand
- 1 cup whipped cream, freshly whipped
For Assembly & Flavor Layers
- 3 bananas, ripe, sliced
- 12 ladyfingers
- 1/2 cup brewed coffee, cooled
For Garnish
- 1 tablespoon cocoa powder, for dusting
Instructions
- 1
To prepare the crust, break apart the chocolate sandwich cremes and place them in a high-speed blender or food processor. Blend until finely crushed into crumbs.
⏱️ 5 min
- 2
Melt the unsalted butter in a microwave-safe bowl. In a medium bowl, combine the melted butter with the crushed chocolate creme crumbs. Mix thoroughly until the crumbs are evenly moistened.
⏱️ 2 min
- 3
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch fluted tart pan. Use your hands and the bottom of a measuring cup to compact the crust evenly. Place the tart pan with the crust in the freezer to chill while you prepare the ganache.
⏱️ 8 min
- 4
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
⏱️ 3 min
- 5
Place the broken bittersweet chocolate pieces in a metal bowl. Pour the hot cream over the chocolate. Let it sit for 1-2 minutes, then whisk until the mixture is completely smooth and shiny, forming a ganache.
⏱️ 5 min
- 6
Remove the chilled crust from the freezer. Pour the ganache over the crust and spread it evenly with a spatula. Return the tart pan to the freezer to set for at least 30 minutes.
⏱️ 5 min
- 7
To create the cream filling, in a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk to combine.
⏱️ 2 min
- 8
Add the whole milk and egg yolks to the saucepan. Whisk continuously over medium heat until the mixture thickens into a custard-like consistency, about 8-10 minutes. Do not let it boil vigorously.
⏱️ 10 min
- 9
Strain the thickened cream mixture through a fine-mesh sieve into a clean metal bowl to ensure a smooth texture. Let it cool slightly.
⏱️ 3 min
- 10
Whisk the sour cream into the strained cream mixture until fully incorporated. Gently fold in the freshly whipped cream until the mixture is light and fluffy.
⏱️ 5 min
- 11
Remove the tart pan from the freezer. Arrange a layer of sliced bananas over the set chocolate ganache.
⏱️ 3 min
- 12
Briefly dip each ladyfinger into the cooled brewed coffee, ensuring they are moistened but not soggy. Arrange the coffee-soaked ladyfingers over the banana layer.
⏱️ 5 min
- 13
Spread the cream filling evenly over the ladyfingers. Smooth the top with a spatula.
⏱️ 2 min
- 14
Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow it to set completely and for the flavors to meld.
- 15
Before serving, dust the top of the pie generously with cocoa powder.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Tiramisu Pudding Pie
Ingredients
For the Crust
- 24 chocolate sandwich cremes, about 1 1/2 sleeves, such as Whole Foods 365 brand
- 1/2 cup unsalted butter, melted, such as Kerrygold brand
For the Chocolate Ganache Layer
- 1/2 cup heavy cream
- 6 ounces 60% cacao bittersweet chocolate bars, broken into pieces, such as Ghirardelli brand
For the Cream Filling Layer
- 1/2 cup granulated sugar
- 1/4 cup cornstarch, such as Argo brand
- 1/4 teaspoon salt
- 2 cups whole milk, such as Maple Hill brand
- 4 egg yolks
- 1/2 cup sour cream, such as Friendly Farms brand
- 1 cup whipped cream, freshly whipped
For Assembly & Flavor Layers
- 3 bananas, ripe, sliced
- 12 ladyfingers
- 1/2 cup brewed coffee, cooled
For Garnish
- 1 tablespoon cocoa powder, for dusting
Instructions
- 1
To prepare the crust, break apart the chocolate sandwich cremes and place them in a high-speed blender or food processor. Blend until finely crushed into crumbs.
⏱️ 5 min - 2
Melt the unsalted butter in a microwave-safe bowl. In a medium bowl, combine the melted butter with the crushed chocolate creme crumbs. Mix thoroughly until the crumbs are evenly moistened.
⏱️ 2 min - 3
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch fluted tart pan. Use your hands and the bottom of a measuring cup to compact the crust evenly. Place the tart pan with the crust in the freezer to chill while you prepare the ganache.
⏱️ 8 min - 4
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
⏱️ 3 min - 5
Place the broken bittersweet chocolate pieces in a metal bowl. Pour the hot cream over the chocolate. Let it sit for 1-2 minutes, then whisk until the mixture is completely smooth and shiny, forming a ganache.
⏱️ 5 min - 6
Remove the chilled crust from the freezer. Pour the ganache over the crust and spread it evenly with a spatula. Return the tart pan to the freezer to set for at least 30 minutes.
⏱️ 5 min - 7
To create the cream filling, in a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk to combine.
⏱️ 2 min - 8
Add the whole milk and egg yolks to the saucepan. Whisk continuously over medium heat until the mixture thickens into a custard-like consistency, about 8-10 minutes. Do not let it boil vigorously.
⏱️ 10 min - 9
Strain the thickened cream mixture through a fine-mesh sieve into a clean metal bowl to ensure a smooth texture. Let it cool slightly.
⏱️ 3 min - 10
Whisk the sour cream into the strained cream mixture until fully incorporated. Gently fold in the freshly whipped cream until the mixture is light and fluffy.
⏱️ 5 min - 11
Remove the tart pan from the freezer. Arrange a layer of sliced bananas over the set chocolate ganache.
⏱️ 3 min - 12
Briefly dip each ladyfinger into the cooled brewed coffee, ensuring they are moistened but not soggy. Arrange the coffee-soaked ladyfingers over the banana layer.
⏱️ 5 min - 13
Spread the cream filling evenly over the ladyfingers. Smooth the top with a spatula.
⏱️ 2 min - 14
Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow it to set completely and for the flavors to meld.
- 15
Before serving, dust the top of the pie generously with cocoa powder.
⏱️ 1 min