Chocolate and Banana Cream Pie

a match made in diner heaven

Hello!

Just in time for the weekend, I’m back with the companion recipe to this month’s Mother’s Day themed episode of All Things Delicious! If you haven’t seen it yet, you can check it out here and watch me make my mom’s all-time favorite pie, hear her ‘lazy gardening’ tips, and watch our conversation on what it means to be a working mom.

Chocolate Banana Cream Pie is definitely a retro dessert- the kind you’re most likely to find in the rotating desserts case at a diner- and that’s its charm! My mom used to make it on special occasions, and she’d typically use a box of Jell-o chocolate pudding to make the filling. Recently, we re-made her version together and we agreed it needed an upgrade- it just wasn’t chocolate-y enough!

So, for Mother’s Day, I got to work creating a recipe for a ‘from-scratch’ Chocolate Banana Cream Pie that she could make when was craving the real thing…. or more likely, that I will continue to make for her whenever she visits.

It starts with a flaky, all-butter pie crust, followed by layers of silky chocolate pudding and sliced bananas. Then it gets topped with a mountain of homemade whipped cream and some more bananas for good measure. Together, the crust, with its hint of salt, the rich chocolate pudding, fresh bananas, and a dollop of cream are, as my mom says in the episode, ‘the perfect combination.’

Make this for your mom this weekend, if it’s her kind of thing, or save the recipe for an afternoon when an old-fashioned dessert and a cup of coffee would just hit the spot. It’s hard to think of an afternoon when it wouldn’t!

Happy Mother’s Day to all the moms and grand-moms who are reading, and thank you, as always, for your support of this newsletter!

xoxo

Lidey

P.S. If you’re looking for a last minute Mother’s Day idea with zero shipping time… may I humbly suggest a gift subscription to LideyLetter?

Chocolate Banana Cream Pie

serves 8

For the crust:

1⅓ cups/173 grams all-purpose flour, plus more for rolling out the dough

1 tablespoon granulated sugar

½ teaspoon kosher salt

10 tablespoons/141 grams cold unsalted butter, diced (1 ¼ sticks)

¼ cup ice water