1 9-inch pie crust, your favorite recipe or store bought, baked
4 ounces bittersweet chocolate
Pastry Cream
2 cups whole milk
1 teaspoon vanilla extract
½ cup plus 2 tablespoons sugar
¼ cup cornstarch
6 egg yolks
2 tablespoons butter
6 ounces white chocolate, chopped
2-3 ripe bananas
Whipped Cream, chocolate sauce, mint sprigs, for garnish
1. For the pie crust, let the crust cool completely after baking. (This step is completely optional but I've never been a fan of soggy desserts and this really prevents any moisture from messing with your crisp crust.)Melt the chocolate in a small bowl set over a small saucepan of simmering water. Using a pastry brush, paint the inside of the crust with the melted chocolate and set aside.
2. For the pastry cream. Combine the milk and vanilla extract in a saucepan and bring to a simmer over medium heat. Whisk the sugar, cornstarch, and egg yolks together in a bowl until smooth, then slowly ladle in the warm milk, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, whisking, until the mixture has thickened to a pudding like consistency. Whisk in the butter and white chocolate until they're completely melted and smooth. Strain through a fine-mesh sieve into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours and up to 3 days.
3. To assemble the pie, cut, cut the bananas into ¼-inch cubes and fold into the cold pastry cream. Fill the pie shell with the banana cream and smooth the top with the back of a spoon or a spatula. Refrigerate for 1 hour or up to 1 day.
4. To serve cut the pie into six slices. Spoon a pool of fudge sauce on each of 6 dessert plates and place a piece of pie on the top of the sauce. Top each pie with a dollop of whipped cream, a shower of chocolate curls, and a mint sprig. Eat it up!
