This wonderful guest post is from the awesome Bunny of Bunny's Warm Oven. Enjoy!
I can't even begin to tell you how much I enjoyed this. All the elements of this pie came together to make the best Banana Cream Pie I've ever made. I'm going to describe what that first bite of pie was like.... The graham cracker crust is thick and crunchy with a thin layer of chocolate. The vanilla filling is cool and smooth, sweet but not overly sweet, allowing the banana flavor to come bursting through and take center stage. The sinfully light whipped cream adds another layer of cool silky smoothness and your mouth is happy...very ,very happy. The combination is unbelievable, I had to restrain myself from going back to it over and over again! I don't even want to admit how much I ate... LOL!!
1-1/2 cups (375 mL) graham wafer crumbs
2 oz (60 g) semisweet chocolate, melted
4 egg yolks
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) cornstarch
3 cups (750 mL) milk
2 tbsp (25 mL) butter
1 tsp (5 mL) vanilla
2 small bananas, sliced
1 cup (250 mL) whipping cream
2 tbsp (25 mL) grated semisweet chocolate
Filling: In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup (125 mL) of the milk; set aside.
In heavy saucepan, heat remaining milk over medium heat until bubbles form around edge; whisk into yolk mixture. Return to pan and cook over medium-low heat, stirring, until thick enough to mound on spoon, about 5 minutes. Stir in butter and vanilla. Scrape into bowl. Place plastic wrap directly on surface; refrigerate just until cooled, about 2 hours.
In bowl, stir graham wafer crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
Drizzle melted chocolate over bottom of crust; spread evenly with back of spoon. Refrigerate until set, about 10 minutes. Without stirring custard, spoon half over chocolate. Arrange banana slices over top, overlapping slightly. Top with remaining custard. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)
Garnish: In bowl, whip cream. Using piping bag or with spatula, pipe into rosettes or spread to cover top. Sprinkle with grated chocolate. (Make-ahead: Insert 6 toothpicks into pie; drape plastic wrap loosely over top and refrigerate for up to 4 hours.)