Pie is a serious part of Thanksgiving around here. We’ve been working on a recipe to match the moment. Introducing Cocoa Metro Chocolate Custard Banana Pie. Layers of chocolate and vanilla infused whipped cream, rich chocolate custard, and vanilla custard all on a base of wonderfully crumbly graham cracker crust. We made this several times and tweaked the recipe slightly each go around to get a satisfying balance of flavors.

Time to show up your Great Aunt Fanny? Here’s your ticket. Cheers to you and all of your thankful moments this year. Lots to be thankful for.

P.S. Use a triangular-shaped spatula when serving the slices. You might be thinking “duh”, but some of us here tried a square one and it wasn’t pretty. #servingfail, #stilltastesgood

How to make this little dream:

Cocoa Metro Chocolate Custard Banana Pie

Ingredients:

Crust:
1 1/2 cups fine graham cracker crumbs (about 7 ounces or 13 graham cracker sheets)
1/4 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon vanilla bean powder
1/8 teaspoon salt
6 tablespoons unsalted butter, melted

Custard Filling:
1/3 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 1/2 cups milk
2 tablespoon unsalted butter
1 tablespoon pure vanilla extract
3 ounces cocoa metro drinking chocolate
.5 ounce cocoa metro baking cocoa
1-2 medium bananas sliced

Topping:
1 1/2 cups heavy cream
1 teaspoon cocoa metro chocolate vanilla extract
2 tablespoons powdered sugar
chocolate shavings for garnish

Instructions:
1. To make the crust: Preheat the oven to 350 degrees. In a food processor, combine the graham cracker crumbs with the sugar, cinnamon, vanilla bean powder and melted butter and pulse until the crumbs are moistened. Press the crumbs, evenly into a 9 to 10 inch deep-dish glass or ceramic pie plate. Bake for about 10 minutes, until the crust is lightly browned and set. Let cool completely.

2. To make the filling: In a large saucepan (preferably with a rounded bottom) off the heat, combine the granulated sugar with the cornstarch, egg yolks and 1/2 cup of the milk and whisk until smooth. Whisk in the remaining 2 cups of milk and cook over moderate heat, whisking constantly, until the custard is very thick, about 5 minutes. Remove from the heat and whisk in the butter and vanilla extract until the butter is melted. Pour half of the vanilla custard into a medium bowl (you will use the other half to make the chocolate custard). The warm custard tastes so good try not to sample too much so you have something left to put into the pie crust.

3. To make the chocolate custard, whisk the cocoa metro drinking chocolate and cocoa powder into the custard in the saucepan (while the custard is still hot) until it is well blended. Spread the chocolate custard evenly in the pie crust and top with the sliced bananas. Carefully spread the vanilla custard over the bananas. Refrigerate the banana cream pie until it is well chilled, at least 6 hours.

4. In a medium bowl, using an electric mixer, beat the heavy cream, and cocoa metro chocolate vanilla extract with the powdered sugar until it is softly whipped. Mound the whipped cream on top of the pie. Garnish the Cocoa Metro Chocolate Banana Cream Pie with chocolate shavings and serve.