Ingredients
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1 cup whipping cream
- 3 egg yolks, lightly beaten
- 1 tablespoon butter or margarine
- 2 teaspoons vanilla extract
- 1 ( 9-inch) pastry shell, baked
- 4 (1 ounce) squares semisweet chocolate, melted
- 2 medium firm bananas, sliced
- Chocolate shavings and whipped cream(optioal)
Preparation
Step 1
1. In a saucepan, combine sugar, cornstarch snfd salt. Gradually add milk and cream until smooth. ook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for remaining custard; mix well. Cover and refigerate for 1 hour. Do not stir. Arrange bananas over filing. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with Whipped cream and chocolate shavings if desired.