This is a twist on a camp favorite –Banana Boat Pies sans fire hazard.
This recipe was inspired by my recent trip to the cottage—if you’ve been following my Twitter you may have pieced together that all I did was eat, drink and tan. At night, we sat around the campfire, and we made s’mores and banana boats. If you’ve never had a campfire banana boat it is amazing– to make a banana boat, you take a whole banana, slice it down the middle and stuff it with chocolate and marshmallows. You wrap the banana in tin-foil and put it on hot coals until the banana caramelizes and turns into an ooey-gooey delicious mess.
Banana boat pie is a twist on the campfire favorite; you can make single serve portions, or one big pie.
Banana Boat Pie (1 x 9″ pie, or 8-10 individual servings)
- 30 chocolate wafer cookies
- 5 tbsp butter, melted
- 8 oz chocolate
- 1/4 cup starch
- 1/4 tsp salt
- 1/2 cup + 2 tbsp sugar
- 3 cups whole milk
- 4 eggs
- 2 cups mini marshmallows
- 3 bananas
- 1/2 tablespoon butter
- 3 tablespoons light brown sugar
- 1/4 cup dark rum (optional), or orange juice.
Preheat oven to 375 degrees F (190 degrees C). Pulsate chocolate wafers in a food processor until you have cookie crumbs.
In a medium bowl combine the cookie crumbs, 2 tbsp sugar, and melted butter; mix until well blended.
Press into a 9 inch pie plate, or individual serving casseroles. Bake in the preheated oven for 7 minutes. Cool.
Melt butter in a heavy skillet over medium high heat. Peel the bananas, cut in half lengthwise, and then again crosswise. Saute bananas, cut side down in skillet for 1 minute. Remove from heat (away from flame) and sprinkle sugar on bananas, then pour rum. Return to skillet and continue to saute, shaking skillet, until sugar melts. Cook until sauce is slightly thickened. Allow to cool before adding to pie.
Chocolate Pie Filling:
Melt chocolate over a double.
In a medium-sized sauce pan, combine cornstarch, salt, sugar. Slowly incorporate milk until homogeneous. Add eggs and whisk until combined.
Over medium-low heat, slowly bring cornstarch mixture to a simmer, consistently whisking the mixture. This will take about 5-6 minutes. As soon as the mixture begins to simmer, remove from heat and continue stirring. The mixture will begin to thicken. Slowly add melted chocolate, whisking until combined.
Pour half of the chocolate pie filling mixture on top of the cookie crust.
Evenly spread out caramelized bananas on top of the chocolate pie filling. Pour second half of the chocolate pie filling on top of the bananas. Wrap pie in cling wrap–place cling wrap directly on top of pie filling (to avoid forming a crust), and refrigerate to set for 20 minutes.
Top with marshmallows, and toast the top of the marshmallows with a kitchen torch, or bake on top shelf at 375′F for 2-3 minutes.