Calories: 490 Fat: 30 g Protein: 7 g Carb: 55 g Fiber: 3 gmore
chocolate wafer cookies (such as Nabisco Famous Wafers)
Tbsp unsalted butter, melted
oz bittersweet chocolate, chopped into small pieces
cup plus 2 Tbsp sugar
cup heavy cream
cocoa, for dusting
1. Heat oven to 375 F. In a food processor, pulse chocolate wafers to form fine crumbs. Add butter and ulse to combine. Press crumb mixture into bottom and up sides of a 9 inch pie plate. Bake until crust is set and fragrant, 10 to 12 mins. 2. Melt chocolate in microwave. 2. In a medium saucepan, whisk together cornstarch, salt and 1/2 cup sugar. Add milk and whisk until fully incorporated; whisk in egg yolks. Over medium-low heat, whisking often, bring mixture to a simmer (it will take 12 to 15 mins). Continue to simmer, gently whisking, until mixture has thickened, 2 mins. more. Remove from heat and whisk in chocolate until fully incorporated. 4. Pour half chocolate pudding mixture into crust. Cut bananas in half lengthwise and arrange them cut side down across pie. Top with remaining pudding and smooth the top. Place a iece of lastic wrap directly onto surface and refrigerate until chilled, at least 4 hours and up to 1 day. 5. Ten mins before serving, using an electric mixer, beat cream and remaining 2 Tbsp sugar in a large bowl until stiff peaks form. Spread whipped cream over pie. Dust with cocoa, if desired.