Retro Recipe- Banana Cream Pie

Banana Cream Pie

        Ingredients

1-1/2 cups graham wafer crumbs 1-1/2 1-1/2(375 mL) cupsgraham wafer crumbs 1/3 cup butter , melted1/3 1/3(75 mL) cupbutter, melted 2 oz semisweet chocolate , melted2 2(57 g) ozsemisweet chocolate, melted Filling: 4 egg yolks 4 4egg yolkegg yolks 1/2 cup granulated sugar 1/2 1/2(125 mL) cupgranulated sugar 1/3 cup cornstarch 1/3 1/3(75 mL) cupcornstarch 3 cups milk 3 3(750 mL) cupsmilk 2 tbsp butter 2 2(25 mL) tbspbutter 1 tsp vanilla 1 1(5 mL) tspvanilla 2 small bananas , sliced2 2small bananabananas, sliced Garnish: 1 cup whipping cream 1 1(250 mL) cupwhipping cream 2 tbsp semisweet chocolate , grated2 2(25 mL) tbspsemisweet chocolate, grated

Directions 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.)

this recipe is from canadianliving.com