This recipe was inspired by my recent trip to the cottage. If you’ve been following me on Twitter, you may have pieced together that all I did was eat, drink and tan. At night, we sat around the campfire and we made s’mores and banana boats. If you’ve never had a campfire banana boat, it is amazing. To make a banana boat, you take a whole banana, slice it down the middle and stuff it with chocolate and marshmallows. You wrap the banana in tinfoil and put it on hot coals until the banana caramelizes and turns into an ooey-gooey delicious mess. Banana boat pie is a twist on the campfire favourite; you can make single serve portions or one big pie. 

Banana Boat Pie (1 x 9″ pie, or 8-10 individual servings) 

Ingredients: 

- 30 chocolate wafer cookies 

- 5 tbsp butter, melted 

- 8oz chocolate 

- 1/4 cup starch 

- 1/4 tsp salt 

- 1/2 cup + 2 tbsp sugar 

- 3 cups whole milk 

- 4 eggs 

- 2 cups mini marshmallows 

Caramelized Bananas: 

- 3 bananas 

- 1/2 tablespoon butter 

- 3 tablespoons light brown sugar 

- 1/4 cup dark rum (optional), or orange juice

Cookie Crust:  

Preheat oven to 375 degrees F (190 degrees C). Pulsate chocolate wafers in a food processor until you have cookie crumbs. In a medium bowl, combine the cookie crumbs, 2 tbsp sugar, and melted butter; mix until well blended.

Press into a 9-inch pie plate or individual serving casseroles. Bake in the preheated oven for seven minutes. Cool.

Caramelizing Bananas: 

Melt butter in a heavy skillet over medium-high heat. Peel the bananas, cut in half lengthwise, and then again crosswise. Saute  bananas, cut side down in skillet for one minute. Remove from heat (away from flame) and sprinkle sugar on bananas, then pour rum. Return to skillet and continue to saute, shaking skillet, until sugar melts. Cook until sauce is slightly thickened.  Allow to cool before adding to pie. 

Chocolate Pie Filling:  

Melt chocolate over a double boiler. In a medium-sized sauce pan, combine cornstarch, salt, and sugar. Slowly incorporate milk until homogeneous. Add eggs and whisk until combined. Over medium-low heat, slowly bring cornstarch mixture to a simmer, consistently whisking the mixture. This will take about 5-6 minutes. As soon as the mixture begins to simmer, remove from heat and continue stirring. The mixture will begin to thicken. Slowly add melted chocolate, whisking until combined. 

Assembly:  

Pour half of the chocolate pie filling mixture on top of the cookie crust.

Evenly spread out caramelized bananas on top of the chocolate pie filling. Pour second half of the chocolate pie filling on top of the bananas. 

Wrap pie in cling wrap (place cling wrap directly on top of pie filling to keep it from forming a crust) and refrigerate to set for 20 minutes. Top with marshmallows and toast the top of the marshmallows with a kitchen torch or bake on top shelf at 375′F for 2-3 minutes.

  Madalina Paul is the blogger behind Duhlicious, a food blog dedicated to creating and sharing unique and original recipes for great tasting food and featuring tutorials, food news, and culinary adventures.