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For pastry cream:
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Bring half and half to simmer in heavy medium saucepan.
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Whisk sugar, eggs, yolk and flour in medium bowl to blend.
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Gradually whisk in hot half and half.
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Transfer to saucepan.
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Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes.
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Boil 1 minute.
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Pour into medium bowl.
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Stir in vanilla.
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Press plastic wrap onto surface of pastry cream. Cover; chill until cold about 4 hours. Can be made 1 day ahead and kept chilled.
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For crust:
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Butter 9-inch diameter glass pie dish.
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Stir butter and chocolate in heavy small saucepan over low heat until smooth.
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Mix in cookie crumbs.
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Press into bottom and sides of pie dish.
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Chill 30 minutes, or until firm.
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To make ganache:
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Heat cream and butter in medium saucepan over medium heat until mixture is hot, but do not boil.
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Remove from heat; add chocolate and vanilla.
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Whisk until smooth.
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Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust.
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Chill crust until ganache is firm, about 30 minutes.
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23
To complete pie:
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Thinly slice 3 bananas and arrange them over the chocolate ganache.
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Whisk vanilla pastry cream until smooth.
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Spread pastry cream evenly over bananas.
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Drizzle reserved ganache over top; draw toothpick through cream and drizzle to marbelize.
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Refrigerate until pastry cream is set; about 3 hours. (Can be made 1 day ahead and kept refrigerated).
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29
Garish pie with banana slices and French Vanilla Cool Whip piped on with a star tip.
