1.5 Cups 2% milk
1 cup heavy whipping cream (33%)
1 tbs Banana extract (artificial flavouring. If you don’t mind a less banana-y version, you could probably substitute with vanilla extract or maybe even coconut extract.)
1 tbs cornstarch
1/3 cup flour
1/4 tsp salt
1/2 cup sugar
3 egg yolks
1 cup heavy whipping cream
1 tbs powdered sugar
1 tbs vanilla extract
1/4 cup semi sweet chocolate chips
Make a half batch of the pie dough pre-bake your pie shell in the oven.
As the crust is cooling, take your two blocks of unsweetened chocolate and melt in a double boiler (I just used one pot on top of another pot). Once melted, use a pastry brush to brush entire bottom of pie crust with chocolate.
Put pie crust in fridge for chocolate to harden.
Combine 1cup whipping cream and 1.5 cups milk and microwave until scalded.
Combine flour, cornstarch, salt, and sugar on stove top and heat on medium, gradually adding the scalded milk.
Stir constantly until mixture starts to thicken (5-10 minutes)
Turn down to medium-low and continue to stir for another minute
Have your egg-yolks ready in another bowl. Using a spoon, add a small amount of the warm custard mixture to the eggs and mix in. (‘tempering’ the eggs)
Pour the eggs into the custard and stir on medium-low heat for another minute
Add banana extract and stir in as well
Remove from heat.
Let custard cool at room temperature
Cut your two bananas into small slices. Fill bottom of pie with banana slices.
Pour half of the cooled custard on top.
Add another layer of bananas, then pour remaining custard over top of that.
Put your pie in the fridge and let it cool for eight hours (you can maybe get away with less time but this is how long I waited, so I can’t speak to that!)
Combine vanilla, 1 cup whipping cream, and powdered sugar and whip until forming hard peaks.
Slather over top of the pie
Grind up chocolate chips in food processor
Sprinkle the chocolate on top of the whipped cream