Chocolate-Dusted Banana Cream Pie


This week was a new experience for me, as I’ve never actually made a pie before. I’d actually been planning on making banana bread, or some type of banana cheesecake, but my wife encouraged me to keep trying something brand-new.


First hiccup – when I’m using a new recipe, especially for something I’ve never attempted, I prefer more instructions, rather than less. As a warning to anyone who may want to use the linked recipe, it is not really beginner-friendly. Most of how to do this (stove heat, whisking time, etc) was found in the comments section.

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Aside from that, it went off without a hitch. I actually forgot to dip the bananas in lemon juice (though I believe that was intended more to prevent browning than anything else), but aside from that, it came out perfectly.  Rather than coconut, I ended up chopping up the last bit of dark chocolate from the truffles I made for Mother’s Day, and sprinkling them on the Cool Whip. It may seem silly to say, but (probably because I don’t usually eat pie) I was surprised by how sweet it was, though still quite delicious. I was actually worried, given that with my past experiments, I tried to use dark chocolate to offset the sweetness of whatever lay below, which did not happen here. There was a pleasant chocolate taste, yes, but for those with a sweet tooth, this will definitely fulfill it.

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