Double Chocolate Banana Cream Pie

Chris made this for dessert this weekend and it is truly decadent!  Rich, thick, and delicious.

Instead of making the crust, Chris bought a pre-made chocolate crust, and it was just as good.  Most store bought crusts are smaller than a pie plate, so he had some extra filling that we ate separately as pudding!  If you skip making the crust yourself, this is a no-bake pie -- which is great for summer!

We also just had Redi-Wip on top of each piece as we cut it, because we weren't going to eat a whole pie by ourselves!  He was afraid if he made the homemade whipped cream, it would fall as the pie sat in the fridge for a few days.  Again, it was just as good that way.

The recipe comes from the June 2012 issue of Woman's Day.

Double Chocolate Banana Cream Pie

30 chocolate wafer cookies
5 Tbsp unsalted butter, melted
8 oz bittersweet chocolate, chopped into small pieces
1/4 cup cornstarch
1/4 tsp salt
1/2 cup plus 2 Tbsp sugar
3 cups whole milk
4 large egg yolks
3 bananas
1 cup heavy cream
cocoa, for dusting

Heat oven to 375.  In a food processor, pulse the chocolate wafers to form fine crumbs.  Add the butter and pulse to combine.  Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.  Bake until the crust is set and fragrant, 10-12 minutes.

Meanwhile, melt the chocolate in the microwave according to the package directions.

In a medium saucepan, whisk together the cornstarch, salt and 1/2 cup sugar.  Add the milk and whisk until fully incorporated.  Whisk in egg yolks.  Over medium-low heat, whisking often, bring the mixture to a simmer.  (It will take 12-15 minutes)  Continue to simmer, gently whisking, until the mixture as thickened, 2 minutes more.  Remove from heat and whisk in the chocolate until fully incorporated.

Pour half the chocolate pudding mixture into the crust.  Cut the bananas in half lengthwise and arrange them cut side down across the pie, cutting the ends as necessary to fit.  Top with the remaining pudding and smooth the top.  Place a piece of plastic wrap directly onto the surface and refrigerate until chilled, at least four hours and up to one day.

Ten minutes before serving, using an electric mixer, beat the cream and remaining 2 Tbsp sugar in a large bowl until stiff peaks form.  Spread the whipped cream over the pie.  Dust with cocoa, if desired.