Friday, September 13, 2013
Ingredients:
Filling
2oz Dark Chocolate chips
2tsp vegetable oil
3 large egg yolks
1/2 C sugar
3TBL cornstarch
pinch of salt
2C whole milk
2TBL butter
1tsp vanilla
4 sliced bananas
Topping
1C Chilled heavy cream
2TBL sugar
1/4 tsp vanilla
Dark chocolate bar for shaving
1/2 sliced banana for top decoration if you want
What to do:
Prepare pie crust; use your favorite pie crust recipe or use the pillsbury pre-made pie crust. Once you have rolled out the crust and have it in the pie pan with pinched sides, preheat oven to 425 F. Pierce the bottom with a fork to prevent air pockets. Line the crust with foil, making sure foil goes up the edges and is flattened on the bottom. Fill the foil with pie weights or dried beans to weight down the crust and help it hold its shape. Make sure the weights are distributed to the sides as well so it does not slump over. Put the pie on a baking sheet and reduce heat to 400 F. Bake until edges of crust are starting to golden and bottom of crust is no longer translucent. Approximately 10-15 min. Pull foil filled with beans out of pie and discard ( or you can save for another pie, but the beans are no longer good.) because we are making a cream pie brush the inside of the pie crust with egg wash (1egg beaten with 1TBL water) to create a seal, return to oven til the bottom of crust is starting to brown. Depending on first round of baking this may take anywhere from 3-15 minutes, just watches your pie crust carefully not to burn, take out when bottom browns up.
** info from all recipes.com
Once cooled down enough to handle, and before we put crust in fridge to cool down for pie filling, Melt chocolate and vegetable oil together, careful not to burn chocolate. Once melted, brush chocolate along the bottom of pie crust and up sides. Put in fridge to cool completely while making filling.
Banana Cream Filling:Whisk egg yolk, sugar, cornstarch, and salt in a medium saucepan off heat until smooth. Whisking constantly bring to a boil over medium heat and boil until the custard pulls away from sides of saucepan. This takes about 3 minutes from the time the mixture forms into custard and begins to bubble. Remove custard from heat and whisk in butter and vanilla. Fold in the banana slices and let cool slightly before putting into cooled prepared pie crust. Chill until firm, 3 hours or up to 1 day in the fridge, IF IN A HURRY 1 hour in a freezer, cover with plastic wrap.
For Top:
Beat heavy cream, sugar, and vanilla until stiff peaks form. Put mixture on top of pie filling and spread evenly over the top. Grate dark chocolate bar over pie, top with banana slices in any decorative fashion. 
Recipe adapted from Bon Appetit
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