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1
Vanilla Pastry Cream: In a heavy medium saucepan, bring half and half to a a simmer.
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2
In a medium bowl, whisk sugar, eggs, egg yolk and flour in medium bowl to blend.
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3
Gradually whisk in hot half and half.
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Transfer to saucepan.
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5
Whisk over medium heat until mixture thickens and comes to a boil (about 5 minutes).
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6
Boil 1 minute.
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Pour into a medium bowl.
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Stir in vanilla.
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9
Press plastic unto surface of cream.
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Cover; chill until cold (about 4 hours).
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11
For The Crust: Butter 9-inch glass pie dish.
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12
In a heavy, small saucepan stir butter and chocolate over low heat.
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13
Mix in cookie crumbs.
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Press unto bottom and sides.
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15
Chill until firm (about 30 minutes).
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16
For Chocolate Ganache: In a medium saucepan over medium heat, heat butter and cream until hot, but do not boil.
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Remove from heat and add chocolate and vanilla.
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Whisk until smooth.
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19
Reserve 2 tablespoons of the ganache in a small bowl at room temperature (to be used as garnish).
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20
Pour remaining ganache over crust.
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21
Chill crust until chocolate ganache is firm (about 30 minutes).
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22
Assembly: Thinly slice 3 bananas.
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23
Arrange banana slices over chocolate.
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24
Whisk Vanilla Pastry Cream until smooth.
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25
Spread pastry cream evenly over bananas.
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26
Drizzle reserved chocolate ganache over pastry cream.
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27
Draw toothpick through pastry cream and chocolate to marbleize.
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28
Refrigerate until pastry cream is set (at least 3 hours and up to one day).
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29
Vanilla Whipped Cream: In a medium bowl, beat cream, powders sugar and vanilla extract until peaks form.
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30
Can be made 4 hours ahead.
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31
Spoon vanilla whipped cream around edges of pie or decoratively pipe cream with pastry bag.
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32
Slice remaining banana.
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33
Garnish pie with banana slices.
