Bananas are among my favorite fruits! The creamy texture of the banana complements the sweetness of the custard and lusciousness of the dark chocolate. The first time I made this pie for my husband he asked me to marry him (again haha). This is something meant to be shared–and what a better ocassion than the Holidays!!
- 2 1/2 cups graham crackers, finely ground
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup banana purée
- 1/4 cup melted butter
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 cup whole milk
- 1 1/2 heavy cream
- 2 teaspoon vanilla extract
- 3 egg yolks
- 2 tablespoons melted butter
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
4 bananas, peeled and sliced in ½” rounds
Combine graham crackers, sugar, cinnamon, salt, and banana until all ingredients have been incorporated. Add melted butter and mix using wooden spoon for couple of minutes. Place mixture 9-inch-diameter pie dish; using plastic wrap as aid press crumbs firmly onto bottom and sides of the dish (you may also use the bottom of a measuring cup to press the crust into place). Refrigerate for 15-20 minutes.
Whisk sugar, cornstarch, and salt in a medium sauce pan. Set over medium-high heat and gradually add the heavy cream, milk, and vanilla. Add egg yolks, one at a time. Continue to whisk until custard has boiled and thickened (6-7 minutes). Remove from the stove; add butter and mix lightly. Transfer mixture to a large bowl. Cool completely for 1 hour, whisking it occasionally to avoid large lumps.
Melt chocolate chips using double boiler or deep sauce pan. Once melted, add heavy cream and stir to mix. Remove from heat and set aside.
Assembling the Pie
Add half of the chocolate ganache to the bottom of the crust, spread to cover base. Add 2 cups of the vanilla custard over the ganache and top with banana slices. Add the rest of the custard over the bananas, covering the entire surface. Use the remaining ganache to top the pie, letting the stream form ‘ribbons’. Insert and drag a toothpick over custard/ganache to ‘marble’.
√ Refrigerate pie for at least 8 hours. It may be served with whipped cream.