Southern Cast Iron

5 Ways with Banana Pudding


Makes 1 (10-inch) pie

A billowy whipped cream topping reveals decadent layers when this beautiful pie is sliced.

1 (14.1-ounce) package refrigerated piecrusts
2 teaspoons water
2 (4-ounce) packages bittersweet chocolate baking bars, finely chopped
1 cup heavy whipping cream
6 tablespoons unsalted butter, divided
⅔ cup sugar
¼ cup all-purpose flour
¼ teaspoon kosher salt
2 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
2 large ripe bananas, sliced ¼ inch thick
6 cups sweetened whipped cream
Garnish: chocolate shavings

1. On a lightly floured surface, unroll 1 piecrust. Lightly brush with 2 teaspoons water. Top with remaining piecrust. Roll crusts into a 14-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Trim excess dough to ½ inch from edge of skillet. Fold edges under; crimp as desired. Freeze until firm, about 30 minutes.

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