1 pie crust baked and cooled
2/ 3 cups sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups whole milk
4 egg yolks
5 oz bitter sweet chocolate,chopped
2 oz unsweetened chocolate, chopped
2 Tbsp butter
1 tsp vanilla
3 bananas, sliced
1 cup heavy whipping cream
2 Tbsp cocoa powder
3 Tbsp powdered sugar
1 tsp vanilla
Bake and cool pie crust.
Place sugar, cornstarch and salt in a heavy bottom sauce pot stir until well combined, In a large measuring cup whisk milk and egg yolks together. In a slow steady stream while whisking add milk and egg yolk mixture to sauce pot. Turn heat to medium high and begin to cook while stirring whisking constantly so that you do not scramble your egg yolks, Cook until mixture thickens and begins to boil. Once simmering continue to cook and stir 1-2 more minutes. Remove from heat add chocolate, butter and vanilla stir until completely melted and combined. Place in a medium bowl and cover with plastic wrap making sure that the plastic wraps is touching your chocolate silk cream. Place in the fridge for 1-2 hours and let cool completely.
Once chocolate silk is cooled, slice bananas. Place 1/2 of your bananas slice in bottom of baked and cooled pie crust, Cover with half on the chocolate silk. Place other half of bananas on top and then cover with remaining half of chocolate silk. Place in fridge and let set at least 1 hour.
Place bowl of mixer and whisk attachment in the freezer for at least 30 minutes.
In cold bowl place cocoa powder, powder sugar, vanilla and 2 Tbsp of the 1 cup of heavy whipping cream, stir to make a paste. Pour remaining heavy whipping cream in the bowl and beat until stiff peaks.
Decorate pie with chocolate whipping cream and place in fridge at least 4-6 hours to let set. Store in fridge until ready to serve. ENJOY!! 🙂