Chocolate Banana Cream Pie with Rum Kissed Whipped Cream



Okay so you know that ice cream that has been all over instagram and facebook, Halo Top? Who actually, genuinely likes that stuff?

A few months ago I bought three pints at Ralph’s – birthday cake, cookies and cream, and sea salt caramel. I was pretty excited to try them because the brand boasts about the high protein content. I really didn’t like the way any of them tasted. At the same time I had a pint of McConnell’s peanut butter chip ice cream in my freezer. I looked at the nutrition facts on the back of the full fat, full sugar pint and discovered that it had the exact same grams of protein per serving as the Halo Top. That surprised me. And ever since that experience I’ve wanted to ask people if they really do like Halo Top? Or is it just an acceptable alternative to “real” ice cream?

Honestly, Halo Top seems to be an extension of the diet and fitness industry, making money off of people’s desires for health and slimness and fears of fat. I will admit that in addition to wanting to buy Halo Top for the protein, I too was drawn in to the magical idea of “good for you ice cream.” Could this solve all my problems? I actually had that thought ha! So seriously, what are your opinions on Halo Top?

In the spirit of a frozen dessert, I made this pie. It packs a ton of flavor in each and every element, and that’s what I love! It starts with a dusky chocolate rye crust, baked up crisp. Then a layer of thick chocolate slathered on top. Then some fresh bananas cut into coins. An eggless brown sugar and rum custard comes next. Homemade graham cracker crumble sprinkled atop the custard. And for the final layer, heavy whipped cream with a touch of vanilla and more rum. A few more sprinkles of graham cracker crumble and tart fresh raspberries.


Chocolate Butterscotch Banana Cream Pie - recipe adapted from The Bojon 

Chocolate Rye Crust

1/2 cup almond flour
1/2 cup rye flour
1/4 plus 2 tablespoons cocoa powder
1/4 teaspoon salt
1/4 cup brown sugar
6 tablespoons cold butter, in 1/2 inch pieces
1/2 cup chocolate chips
1/4 cup heavy cream

Preheat oven to 350 degrees. 
Mix together rye flour, almond flour, salt, sugar, and 
cocoa powder. Use a fork or pastry cutter to blend in the butter. 
You can even use your hands to get in there and break up the butter. 
Press crust into pie pan. Bake for 10 to 15 minutes till nice and brown. 

Heat up cream in microwave or stovetop. Add chocolate and mix till smooth.
Spread on top of warm crust.
Butterscotch Rum Pudding

1/2 cup brown sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoons vanilla
1 1/2 cups whole milk
1/2 cup whipping cream
4 tablespoons butter
2 tablespoons dark rum
2 bananas

Combine milk, whipping cream, brown sugar, cornstarch, and salt in 
Stir constantly over medium heat until mixture comes to a boil. 

Stir in rum and butter. 
Refrigerate in a bowl with plastic wrap pressed to top of custard. 

Rum Whipped Cream

1 1/2 cups heavy whipping cream
2 tablespoons sugar
1 tablespoon rum
1 teaspoon vanilla
pinch of salt

Using stand mixer, hand held mixer, or mason jar, whip or shake the cream 
till fluffy. Add in sugar, rum, vanilla, and salt and mix a bit more.
Graham cracker crumble (optional) - recipe adapted from Bon Appetit

10 graham crackers
2/3 cup flour
1 teaspoon salt
1/2 cup sugar
12 tablespoons melted butter

Preheat oven to 350 degrees.
In a blender or food processor, blend graham crackers with flour, salt and 
Stir in melted butter and dump out on baking sheet.
Bake for 15 to 20 minutes until nice and crisp and brown.

To assemble pie:

Spread banana coins evenly on top of chocolate covered crust.
Slather on the refrigerated custard. 
Sprinkle with graham cracker crumble.
Pile on whipped cream.
Sprinkle with more crumble and toss on a few berries. Voila!

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