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Ingredients
- 2 ounces bittersweet chocolate
- 2 teaspoons vegetable oil
- Prebaked 9" pie crust
- 3 large egg yolks
- 1/2 cup sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3 sliced bananas
- 1 cup chilled heavy cream
- 2 tablespoons sugar
- 1/4 teaspoons vanilla extract
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Melt 2 ounces bittersweet chocolate with 2 teaspoons vegetable oil and brush over a prebaked 9" pie
crust; chill until set. Meanwhile, whisk 3 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of salt in
a medium saucepan, off heat, until smooth. Gradually whisk in 2 cups whole milk. Whisking constantly, bring to a full
boil over medium heat and boil until thickened, about 1 minute. Remove from heat and whisk in 2 tablespoons unsalted
butter and 2 teaspoons vanilla extract. Fold in 3 sliced bananas and let cool slightly. Pour filling into prepared pie crust,
cover with plastic wrap, and chill until firm, at least 3 hours and up to 1 day. Beat 1 cup chilled heavy cream with
2 tablespoons sugar and 1/4 teaspoons vanilla extract until firm peaks form; spoon over pie and swirl decoratively.
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