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1
Position rack in lowest third of oven and preheat to 400F.
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2
Roll out pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick).
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3
Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate.
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4
Trim edges of crust, leaving 1/2-inch overhang.
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5
Fold excess dough under.
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6
Crimp edges.
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7
Freeze until crust is firm, about 15 minutes.
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8
Line pie crust with foil.
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9
Fill foil with beans or pie weights.
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10
Bake until crust is set, about 15 minutes.
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11
Remove beans and foil and continue baking until crust is golden brown, piercing with toothpick if crust bubbles, about 12 minutes.
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12
Cool completely.
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13
Stir bittersweet chocolate, whipping cream and unsalted butter in heavy small saucepan over low heat until chocolate and butter melt and mixture is smooth.
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14
Spoon 6 tablespoons ganache into prepared crust.
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15
Spread ganache with back of spoon to cover crust bottom completely.
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16
Let stand until ganache is cool but not set, about 20 minutes.
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17
Reserve remaining ganache in saucepan.
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18
Arrange 2/3-inch-thick banana slices atop ganache, pressing bananas lightly into ganache.
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19
Combine vanilla extract and dark rum in small bowl.
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20
Sprinkle unflavored gelatin over.
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21
Let stand 10 minutes to soften gelatin.
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22
Bring 1/2 cup whipping cream to simmer in heavy small saucepan.
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23
Whisk egg yolks and sugar to blend in another small bowl.
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24
Gradually whisk in hot whipping cream.
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25
Return mixture to saucepan.
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26
Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil.
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27
Add gelatin mixture and stir until gelatin melts.
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28
Transfer custard to large bowl.
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29
Chill until cool but not set, stirring occasionally, about 20 minutes.
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30
Whip 1/2 cup chilled whipping cream to medium peaks in medium bowl.
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31
Fold into custard in 2 additions.
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32
Spoon custard into crust.
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33
Refrigerate until set, about 2 hours.
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34
Stir reserved ganache over low heat until just warm and pourable.
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35
Carefully pour ganache onto center of filling.
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36
Tilt pie, rotating to spread ganache to within 1/4 inch of pie edge.
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37
Chill until ganache is set, about 15 minutes.
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38
(Can be prepared 8 hours ahead.)
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39
Beat 3/4 cup whipping cream with 2 tablespoons sugar to firm peaks.
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40
Spoon whipped cream into pastry bag fitted with large star tip.
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41
Pipe rosettes around inside edge of crust.
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42
Place banana slices in ring alongside rosettes.
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43
Cut pie into wedges.
