Upside-Down Banana Split Pie
2 c. all-purpose flour
2 T. unsweetened cocoa powder
1/3 c. shortening
1/3 c. butter
6 to 7 T. cold water
4 oz. semisweet chocolate chips
3/4 c. sugar
1/4 c. cornstarch
3 c. milk
4 oz. unsweetened chocolate, chopped
5 egg yolks, beaten
1 T. butter
2 tsp. vanilla
Sweetened whipped cream
Sliced bananas, maraschino cherries
1 recipe Easy Fudge Sauce
1. For pastry crust, in large bowl stir together flour, cocoa, and 1/4 tsp. salt. Cut in shortening and 1/3 c. butter until pieces are pea-size. Sprinkle 1 T. of water into mixture; toss with fork. Push moistened dough to side of bowl. Repeat, using 1 T. water at a time, until all dough is moistened.
2. Preheat oven to 450 degrees F. Divide dough in half; form each into a ball. Cover and refrigerate one ball. On lightly floured surface, flatten remaining ball. Roll from center to edges to a 12-inch circle. Transfer to 9-inch pie plate. Gently fit into plate, avoiding stretching. Trim edges. Line with double layer of foil.
3. Bake pastry 8 minutes. Remove foil; bake 5 minutes more, until dry. Sprinkle with chocolate chips. Cool completely on a wire rack. Reduce oven to 325 degrees F.
4. For chocolate filling, in 2-quart saucepan stir together sugar and cornstarch. Stir in milk and unsweetened chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
5. Slowly stir 1 c. hot chocolate mixture into beaten yolks. Pour chocolate-egg mixture into hot filling in pan. Bring just to boiling; reduce heat. Cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 10 minutes.
6. Meanwhile, on lightly floured surface, flatten remaining dough. Roll out to a 12-inch circle. Pour warm filling, pressing edges to seal. Trim pastry to edge of pie plate.
7. Gently prick top of pastry with a fork. Bake 25 minutes, until crust is firm and dry. Cool 1 hour on wire rack.
8. To serve, invert serving plate on pie. Turn pie upside down. Remove pie plate. Just before serving, top with sweetened whipped cream, bananas, cherries, and some of the Easy Fudge Sauce.
9. Cover and store remaining pie in the refrigerator up. Makes 12 servings.
Easy Fudge Sauce
1 c. packed brown sugar
1/2 c. unsweetened cocoa powder
1/2 c. butter
1/2 c. milk or instant coffee crystals or espresso powder
1. In small bowl, mix together brown sugar and cocoa powder; set aside.
2. In heavy saucepan melt butter with milk. Cook and stir over medium heat for 5 to 6 minutes, just until mixture bubbles around edge of pan. Add sugar-cocoa mixture. Cook, stirring constantly, 1 to 2 minutes, until sugar is dissolved and mixture is smooth and thickened.
3. Remove from heat; stir in vanilla or coffee crystals. Serve at once.
4. Store, covered, in refrigerator up to 1 week.
Ryan and I loved this pie! Ryan’s favorite part was the chocolate chips that you sprinkle on the pie crust. If you don’t plan on eating the whole pie in one night, I suggest leaving it in the pie pan instead of inverting it onto a serving plate (it makes a mess).